Babbouche is a dish originating in Morocco whose main ingredient is snails. The snails are cooked slowly in broth that contains ingredients such as thyme, aniseed, gum arabic, mint, [1] caraway, and liquorice. [2]
The dish is sometimes prepared and served as a soup. [2]
References
- ^ "Moroccan snails: from street food to upscale snack". The Independent. August 21, 2011. Retrieved January 24, 2019.
- ^ a b Wolfert, Paula (2012). The Food of Morocco. A&C Black. pp. 42–43. ISBN 9781408827468.
External links
- Chnowa el ftour: "Chakchouket Babbouche". Shemsfm.net. – includes an image of babbouche
Babbouche is a dish originating in Morocco whose main ingredient is snails. The snails are cooked slowly in broth that contains ingredients such as thyme, aniseed, gum arabic, mint, [1] caraway, and liquorice. [2]
The dish is sometimes prepared and served as a soup. [2]
References
- ^ "Moroccan snails: from street food to upscale snack". The Independent. August 21, 2011. Retrieved January 24, 2019.
- ^ a b Wolfert, Paula (2012). The Food of Morocco. A&C Black. pp. 42–43. ISBN 9781408827468.
External links
- Chnowa el ftour: "Chakchouket Babbouche". Shemsfm.net. – includes an image of babbouche