One of the many cretan traditional dishes is the “Buburisti” snails.
The word “Buburisti” comes from another word in the Cretan vocabulary, the “Abubura”, which means face down.
- 35-40 cretan snails
- ½- ¾ extra greek virgin olive oil
- 150 ml strong red wine vinegar
- 2-3 sprigs fresh rosemary
The classic way to make “Boubouristi” cretan snails:
In a large pan spread 2-3 tablespoons sea salt and heat over with medium flame.
Place the snails, “Abubura”, over the salt. As soon as the snails stop sizzling, add extra virgin Greek olive oil and stir for about 5 minutes.
Add the rosemary sprigs and pour in the vinegar. Cook for another 5 minutes, over low heat. Remove and serve piping hot in a deep bowl, with all the pan juices.
Many Thanks to our friends from Austria!