Babbouche

Instructions

1. Wash the snails well in several changes of cold water, then purge them for 1 hour in salted water, rinsing several times.
2. Drain them and blanch for 2 minutes in a pan of boiling water to make them easier to remove from the shell, then drain again.
3. In a large pot, fry the sliced onion and chopped garlic in the olive oil until translucent, about 5 minutes.
4. Add the ras el-hanout, cumin, anise seeds, cardamom and chilli powder, then pour in the water and add the herbs (mint, thyme, rosemary), the liquorice and the whole chilli if using.
5. Bring to the boil, add the snails to the broth, cover and simmer gently for 45 minutes to 1 hour, until the flesh is tender.
6. Adjust the salt and pepper, then stir in the chopped parsley and coriander at the end of cooking.
7. Serve very hot in bowls with the broth, eaten with a babbouche pin, accompanied by bread.