Babbouche (Algerian-style snails)

Method

1. 1

   Soak the snails for several hours in salted water with vinegar, then rinse them well several times until all the slime and sand are gone.

2. 2

   First blanch the snails in boiling water for a few minutes to clean them thoroughly, then drain.

3. 3

   In a deep pot, fry the onions in the olive oil until softened, then add the garlic and spices (harissa, cumin, ground coriander, cinnamon, star anise) and stir for 1 minute until fragrant.

4. 4

   Add the blanched snails, cover with water and simmer over a low heat for 1–1½ hours until they have absorbed the flavours and the broth is deep red and thickened.

5. 5

   Adjust the salt, sprinkle with fresh coriander and parsley at the end, and serve hot in glasses with the spicy broth as a popular street snack. Babbouche is one of the oldest street foods of Algiers and Oran, traditionally sold from roaming carts, especially in the evening and in winter, and is part of Algeria’s popular memory.