Snails are known as ‘chochli’ in Crete.
A delicious dish!
Ingredients:
- 1 cup cracked wheat (bulgur)
- 1/2 kilogram snails
- 1 cup olive oil
- 1 onion, chopped
- 4 cups water
- 2 ripe tomatoes, grated
- 1 tablespoon tomato paste
- Salt, pepper
Procedure:
We clean the shell of the snail with a knife, and with the tip of the knife, we remove the membrane that has formed at its opening. Check for any dead snails. Boil them in a pot of cold, salted water for approximately 5 minutes. Rinse them thoroughly to remove any remaining residue, and they will be ready for cooking.
In a separate pot, heat the olive oil and sauté the onion. Then, add the cleaned snails and cook them until they are sautéed. Next, incorporate the grated tomato and diluted tomato paste.
Allow the snails to cook thoroughly, then remove them from the pot.
Add water to the pot, and after it boils, add the bulgur.
Cover the pot, reduce the heat, and let it simmer for twenty minutes, stirring constantly to prevent sticking.
If necessary, add a little water.
10 minutes before turning off the heat, add the snails and stir to combine.
Allow the bulgur to absorb some of the liquids, then serve.
Lena Igoumenaki
President of the Cretan Cuisine Festival Association
Cretan Cuisine Festival
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