Babbouche (Moroccan Snail Soup)
If you were sitting in our family salon right now, I would serve you this. A beloved street food. Small land snails cooked in a peppery, earthy broth made from over a dozen herbs and spices including licorice root and thyme. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Live land snails
- Thyme
- Anise
- Licorice root
- Mint
- Bitter orange peel
- Hot peppers
- Salt
Step-by-Step Instructions
What is the secret to perfecting this classic?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Purge and thoroughly wash the live snails multiple times.
Place them in a pot of cold water and bring to a simmer.
Add the extensive spice and herb mixture.
Simmer gently for 1.5 to 2 hours. Serve hot in bowls with the peppery broth.
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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