Babbouche (Marrakech snails in spiced broth)

Method

1. 1

   Clean the snails thoroughly, washing them several times with salt and vinegar to remove all slime and dirt, until the water runs completely clear.

2. 2

   Put the cleaned snails in a large pot with plenty of water to cover them completely, and add more than a dozen spices and herbs (aniseed, dried mint, rosemary, liquorice, cloves, black pepper, chilli and salt).

3. 3

   Bring to a rolling boil, then lower to a gentle heat and cook the snails for many hours (often 3–4 hours or more) until fully cooked and the broth has absorbed the deep flavour of the spices.

4. 4

   Let the broth reduce gradually during the long cooking until it becomes rich, dark and aromatic.

5. 5

   Serve the babbouche hot in small bowls as a soup to drink straight away, while the snails are pulled from their shells with a pin or small needle; it is a popular winter snack traditionally sold from carts near Jemaa el-Fna square in Marrakech, loved by locals and tourists alike.