Moroccan snail soup (Babbouche)

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This soup is so sacred and full of medicinal herbs it has been a locals favorite for hundreds of years. It's a very popular streetfood in Morocco amongst locals and tourists.

Ingredients:

- 4 kg of snails
• 1 tbsp of green anise seeds
• 3 tbsp of caraway
• 4 tbsp of thyme
• 1 tsp of green tea
• 2 pieces of licorice root
• 4 sprigs of dried mint
• 3 grains of arabic gum
• The peel of a bitter orange
• The peel of a sweet orange
• 2 branches of absinthe
• 5 bay leaves
• 1 tbsp of sweet pepper
• 4 unpounded hot peppers

Steps: 

The day before, wash the snails several times, put them in a large basin and sprinkle with flour. Wash them again before preparation.

Put 6 liters of water in a large pot and bring to a boil. Wrap all the herbs and spices, except the sweet and hot peppers, in muslin and place in the pot.

As soon as the water boils, add the snails and cook for 1 hour 30 minutes.

Adjust the seasoning if necessary and serve the snails very hot with their broth.

And it's as easy as that! Enjoy.

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