The word “bourbouristoi” comes from another word in the Cretan vocabulary, “abouboura”, which means face-side down.
The traditional way to make hohlious (snails) boubouristous is to start by cleaning them very well. Then, in a frying pan with a lot of thick sea salt, place the snails, open side down, over the salt. As soon as the snails stop sizzling, add the olive oil, fry them briefly and extinguish them with vinegar. That is, to make a sauerkraut sauce, which boils along with the snails.
SERVES:
3 – 4 PERSONS
PREPARATION TIME:
10 MINUTES
FRYING TIME:
3 – 4 MINUTES
TOTAL TIME:
15 MINUTES
