Karaoli Vrasti (Boiled Snails) is a traditional Cypriot recipe for a classic method of cooking snails in a vinegar base as part of a starter or mezedhes (cold drink accompaniment) dish. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Boiled Snails (Karaoli Vrasti).
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The snails of Cyprus are the same species as in Turkey, they are the Turkish snail (Escargot Turc), Helix lucorum. These have a pale body and a striped shell, with the stripes being bands of white or cream alternated with darker bands that range from fawn to black. The stripes run with the spiral pattern of the shell. This makes the shells very pretty and they are often collected by children. Like other edible snails, the Turkish snail is exclusively herbivorous and will eat a whole range of plant matter from tree leaves to small flowering plants.
They are extensively farmed, but in Cyprus they are so common that they are typically gathered from the wild for eating. Indeed, snail-collecting parties are often held.
Snails are a very common mezedhes kriyi (cold mezedhes) dish in Cyprus (these are snacks typically served with drinks and can be found in bars and taverna all over the island).
Though this recipe gives a brief guide, you can fine more extensive notes on preparing edible snails (escargot) as food in my guide: how to prepare fresh snails
Ingredients
500g live snails
120ml vinegar
For the Sauce:
120ml olive oil
100ml vinegar
salt and freshly-ground black pepper, to taste
Method:
If you have collected live snails from the wild, then these need to be 'purged' before they can be eaten. In Cyprus, the snails are typically put in a large container of wheat chaff in which a branch of thyme has been pressed. They are left in this for between 3 and 4 days to purge them of the contents of their stomachs and intestines.
After this time, the snails are cooked. They are placed in a pan of water to which 120ml vinegar is added. The water is then slowly brought to a boil. The vinegar helps remove all the slime from the snails and cooking in water that heats up encourages the snails to emerge from their shells, making extracting the meat easier.
Cook the snails for about 40 minutes, or until tender then drain and use a toothpick or a small fork to extract the meats from the shells. Place the snail meats in a serving bowl.
For the sauce, whisk together the olive oil, vinegar and seasonings in a bowl. Pour over the snails and serve.
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