About This Dish
One of Morocco's most unique and beloved street foods. Small garden snails are simmered for hours in a complex broth of over a dozen herbs and spices — including thyme, licorice root, gum arabic, mint, and anise — creating a deeply aromatic, almost medicinal brew. Sold from steaming cauldrons in Jemaa el-Fnaa square and at street corners across Marrakech, babbouche vendors are a cultural institution. The snails are eaten with a toothpick and the broth is sipped from small bowls. Moroccans believe the broth has powerful digestive and warming properties.
Ingredients
- 1 kg Garden snails, cleaned
- 2 tbsp Dried thyme
- 1 tbsp Dried mint
- 1 stick Licorice root
- 1 tbsp Gum arabic
- 1 tsp Green anise seeds
- 1 tsp Caraway seeds
- 1 tsp Black pepper
- 1 tsp Ground ginger
- 1 strip Orange peel, dried
- to taste Salt
- 10 cups Water
Instructions
- 1
Purge snails by keeping them in a container with flour and vinegar for 2 days, rinsing daily.
- 2
Wash snails thoroughly under running water until water runs clear.
- 3
Place snails in a large pot with all herbs and spices and water.
- 4
Bring to a boil, then reduce to a gentle simmer for 3 hours.
- 5
The broth should be dark, aromatic, and slightly thick.
- 6
Serve snails in bowls with plenty of the hot broth and toothpicks for extracting.
Tips & Tricks
- Proper purging of the snails over 2 days is absolutely essential for food safety.
- The herb blend varies by vendor — each has their secret recipe.
- The broth is the real star — sip it slowly for its warming properties.
- This is definitely an adventurous eating experience for visitors.