Kohli Bourbouristi with Lemon Garlic Sauce

Ingredients

• 500g (1.1 lb) snails 500g (1.1 lb) snails
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 1 lemon Juice of 1 lemon
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 cup all-purpose flour 1 cup all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Clean the snails thoroughly, removing any dirt or debris. Rinse them under cold water and pat dry.
2. 2.
   In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the snails to the marinade and toss to coat. Let them marinate for at least 1 hour.
3. 3.
   In a separate bowl, mix the flour, paprika, salt, and pepper. Dredge each snail in the flour mixture, ensuring they are well coated.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the snails in batches until they turn golden brown and crispy, about 3-4 minutes per batch. Remove them from the oil and drain on a paper towel-lined plate.
5. 5.
   Serve the Kohli Bourbouristi hot with the zesty lemon garlic sauce on the side.

Treat your ingredients with care...

• Snails — Ensure that the snails are thoroughly cleaned before marinating them. Remove any dirt or debris and rinse them well under cold water.

Tips & Tricks

• If you can't find fresh snails, you can use canned snails as a substitute. Just make sure to drain and rinse them well before marinating.
• For an extra kick of flavor, add a pinch of chili flakes to the flour mixture.
• Serve the Kohli Bourbouristi with a side of tzatziki sauce for a cooling and creamy contrast to the crispy snails.
• If you prefer a lighter version, you can also bake the snails in the oven instead of frying them. Simply place them on a baking sheet and bake at 200°C (400°F) for about 15-20 minutes, or until they are golden and crispy.

Serving advice

Serve the Kohli Bourbouristi as an appetizer or a main course. Garnish with fresh lemon wedges and chopped parsley for a vibrant and aromatic presentation.

Presentation advice

Arrange the fried snails on a platter, drizzle the lemon garlic sauce over them, and sprinkle with additional dried oregano for a pop of color. Serve with a side of tzatziki sauce and warm pita bread.