Snails have long been a popular delicacy in Greece. Historical sources dating back to the Minoan period testify to the preservation and cooking techniques used for snails. Despite being an inexpensive food, it is considered delicious and nutritious. The Orthodox Church has also permitted the consumption of snails during fasting periods, as they are not classified as meat.
During the prehistoric period, Crete exported snails, and in the 19th century, large quantities were sent to Egypt and various parts of the Middle and Far East to cater to the fasting Christian population.
Snails can be cooked in various ways, including with ingredients such as fennel, beans, artichokes, potatoes, pumpkins, eggplants, rice, leeks, wheat, and even in a pita.

For centuries, the Cretans have incorporated snails into their diet, particularly in the mountainous regions. In Cretan dialect, snails are referred to as “hochlios,” a term derived from the ancient Greek word “kochlia.

They’re manually harvested by Cretans after rainfall, typically towards the end of winter. Locals refer to this culinary delight as “Bumbouristi,” a term originating from “amboubura” meaning “face down,” which describes the way the snails are placed in the pan with the shell’s opening facing downwards.

1. Traditional Cretan Escargot

Ingredients

1 1/2 kg snails coarsely washed and cleaned

2 tbsp flour for all uses

1 tsp salt

1/2 cup of olive oil

2-3 springs of fresh rosemary

2-3 Bay leaves

2 tbsp vinegar + 1 tbsp

Directions

To prepare the snails, begin by washing and cleaning them to remove any dirt from their shells and the membrane they create with their saliva.

Put the snails in a large pot, add salt, vinegar and bay leaves to boiling water. Leave for a few minutes, drain and repeat the same process. Drain well.

Next, sprinkle a large pan with flour and a generous amount of salt before drizzling it with olive oil. Turn the heat to high, and wait until the olive oil is heated up before lowering the heat to medium.
Place the snails face down in a single layer in the pan.

After one minute, sprinkle sprigs of fresh rosemary over the snails and mix them. Then, add a small amount of vinegar to the pan to extinguish the heat and let it cook for a total of 3 to 4 minutes.

Once the snails are cooked, serve them with the remaining vinegar and garnish with additional sprigs of rosemary.

2. Snails in tomato sauce

Snails

1 onion, chopped

2 garlic cloves, minced

2 bay leaves

1/2 tsp cumin

1 tsp paprika

2 cups chopped fresh tomatoes

Juice of 1 lemon

Pepper – Salt

A few peppercorns

Heat the oil in a large saucepan and sauté the onion and garlic. Then add the snails, bay leaf, cumin, paprika, salt, pepper, peppercorns and saute for 5 minutes.
Add the chopped tomatoes and cover with water.
Add salt and lower the heat. Add the lemon juice and let them cook for 50 minutes.