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How To make Snails, Cretan Style, w/ Vinegar Or Tomatoes
Karen Mintzias
TO PREPARE SNAILS:
Wheat, flour and/or thyme Salt FOR FIRST RECIPE, TO SERVE 1:
1 lb Snails
1/2 c Olive oil
1/4 c Red wine vinegar
FOR SECOND RECIPE, SERVING 1:
1 lb Snails
1/2 c Olive oil
Salt 1 Onion; grated
1/4 c Chopped fresh parsley
1 lb Peeled, chopped tomatoes
The Greek gift for having a word for it applies richly to snails, usually called "salingaria" on the mainland, but "hohli" on Crete and "karaoli" on Cyprus. Hohli are a favorite Cretan food, and the delicious cooking methods explain why. Snails are scrupulously avoided except in summer, when they are considered safe to eat. Since snails absorb the odors and taste of foods on which they feed, Cretans catch them after a rainfall, put them in a covered container, and feed them for several days on wheat, flour, and perhaps some thyme. Then the real fun begins. The amounts of the other ingredients in this recipe are based on a pound of snails. One pound of snails serves 1 or 2. First be sure all the snails are alive, then wash them thoroughly in cold water and place in their shells in a container large enough to hold them. Pour hot water over them to cover and bring to a boil. Add a teaspoon of salt for each quart of water and continue to boil for 20 minutes, skimming off foam. Drain the snails, then wash in cold water and drain again. In a deep, heavy pan, heat olive oil almost to the boiling point, using 1/2 cup olive oil per pound of snails. Add the snails and fry for 10 minutes, turning carefully with tongs to avoid spattering oil. Pour in 1/4 cup red wine vinegar for each pound of snails. Remove from heat and stir constantly for a few minutes. Remove the snails to individual plates and serve hot with a little of the remaining sauce, and some bread and wine, as an appetizer or first course. SNAILS brAISED WITH TOMATOES Prepare the snails for cooking as directed above. In a deep, heavy pan, heat 1/2 cup olive oil per pound of snails, add some salt for seasoning and then the snails. Cover, lower the heat, and cook for 10 minutes, turning once. Add a grated onion and 1/4 cup chopped fresh parsley per pound of snails. Stir over medium heat for a few minutes, then add a pound of peeled, chopped tomatoes for each pound of snails. Cover and simmer for 30 minutes, or until the tomatoes are tender. Serve with fried potatoes and baby zucchini salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias
How To make Snails, Cretan Style, w/ Vinegar Or Tomatoes's Videos
Snail and onion stew
In Crete, snails are referred to as chochlioi. There are numerous Cretan recipes using snails, however, we have selected a simple, easy and absolutely delicious recipe.
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Greek Cuisine - more than Greek Salad!
In this episode Kate explores Greek cuisine with Dimitris Palaiogiannis. We explore the rich history of Greek cuisine, dream about seafood to spanakopita and talk about the importance of Greek food in creating community, culture and connection.
Get ready to salivate!
Best Portuguese Food - GIANT TIGER PRAWNS and Seafood at Cervejaria Ramiro in Lisbon, Portugal!
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On Day 25 of our Round The World Trip with Star Alliance we were in Lisbon, Portugal. Along with visiting some famous attractions in Lisbon, nothing compared to having one of the best seafood meals of my life at the legendary Cervejaria Ramiro.
1:48 Elevador de Santa Justa - Located just a short walk from Praça de D. Pedro IV (Rossio Square), the Elevador de Santa Justa or the Santa Justa lift is a historical elevator that you can ride to the top for a great view of Lisbon. Since I was in the area and it wasn’t busy I decided to go for it. Price - 5 EUR
4:31 Castelo de São Jorge - From Praça da Figueira we took the bus up the hill to Castelo de São Jorge, which is one of the top things to do in Lisbon. After paying the entrance fee, we walked around the castle, which is situated on the top of one of Lisbon’s hills as a citadel. The views of the surrounding area and the castle itself were spectacular. This is a must visit attraction in Lisbon. Price - 8.50 EUR per person
8:01 Epic seafood at Cervejaria Ramiro - If you ask anyone where to eat the best Portuguese seafood meal in Lisbon, undoubtedly the number one response you’ll hear is Cervejaria Ramiro. It’s a seafood palace of a restaurant that’s popular with both locals and tourists alike, everyone comes for the abundance of incredibly fresh seafood. It actually almost feels like a Chinese restaurant when you’re eating at Cervejaria Ramiro from the liveliness and the fresh seafood tanks. We started off with some prawns in garlic sauce and then ate clams in garlic and then had crab. The crab roe was intensely amazing, and I’ve never seen a crab with so much roe in my life. Next we had some of the greatest shrimp / prawns I’ve ever seen. I ordered 2 tiger prawns which were the size of lobsters, and then 2 scarlet prawns, a type I had never eaten before. Both were incredibly delicious, some of the best prawns and seafood I’ve ever tried. Finally, my last seafood dish at Cervejaria Ramiro was a plate of goose barnacles and some oysters. For steak at Cervejaria Ramiro one of the popular things you have to eat is called a prego, which is steak sandwich. After eating all that seafood, somehow the steak sandwich hits the spot. Our total price - 108 EUR for everything we ate and ordered.
26:23 Lisbon Cathedral - The Lisbon Cathedral is one of the first cathedrals and earliest buildings in Lisbon, and it’s a fantastic sight to see.
27:31 Rua Augusta Arch - After walking around the Lisbon Cathedral we then headed to the main plaza of Lisbon and walked around the Rua Augusta Arch and got a nice view of the Tagus river.
29:10 Piri piri chicken at Frangasqueira Nacional - Finally to end this amazing day of Portuguese food and attractions in Lisbon, we headed to Frangasqueira Nacional to try their piri piri chicken. It’s just a small takeaway restaurant, but the passion of the owners is evident. The piri piri chicken was awesome. Total price - 14 EUR
This was probably my favorite day of our trip to Lisbon, with a perfect mix of incredible Portuguese food, especially seafood at Cervejaria Ramiro and visiting attractions in Lisbon.
Disclaimer and Thank You:
Thank you to Star Alliance and their Round The World tickets ( for sponsoring my business class flights.
Thank you to The Fontecruz Lisboa Hotel for sponsoring my stay in Lisbon.
I personally paid for all food and attractions in this video, and I decided what to do and where to eat.
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Ros' Katoumari - Greek Sweet Flaky Fillo Pastry Recipe
Katoumari is the “Queen of all Kazzie Sweets”’! It’s a most revered celebration sweet that is made for special occasions such as weddings, engagements, christenings. Flaky, butter-laden layers of fillo pastry sprinkled generously with sugar and dusted with ground cloves - it is decadent and simply delicious! Make it now to celebrate life!!!
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E23: Tasting traditional Cretan dishes.
Hello and welcome to my channel ????
It’s not a secret that I am big food fanatic. Therefore, I’m always in a search of good quality none expensive places that make food with a passion. Now that I and
are travelling around Europe, we try to explore the local cuisine of every country we visit. At the moment we are in Greece. The food variety in Greece is so big. There is traditional food served in Taverna’s and grilled food which is more like fast food eaten on the go.
I’m going to do a little series to show the places we visit and the foods we try. Hope you enjoy it ????
If you would like to visit Μανδαλενάκης - Μαγειρευτό Φαγητό buffet type restaurant you can find their location here:
Μανδαλενάκης - Μαγειρευτό Φαγητό
+30 281 301 5999
Μανδαλενάκης - Μαγειρευτό Φαγητό offers wide variety of traditional Greek dishes. The food is cooked fresh daily. Lunch meal for two would cost between €10-€15. It’s a lovely and cosy restaurant with a beautiful interior. I highly recommend to visit this lovely restaurant in Heraklion.
Dinner at the Petoúsēs traditional Cretan food restaurant.
We tried Apaki, a smoked pork Cretan dish. It comes from the times when people needed to find a way to store meat without the use of refrigerators.
The meat is firstly seasoned with salt, pepper and local herbs like thyme, oregano, sage, etc. Then it is marinated in a good quality wine vinegar for at least 24 hours. After it is brought into a smokehouse where the meat is smoked using various branches of wood and aromatic plants. The meat is then can be eaten cold or reheated, or used in an omelette.
At Petoúsēs we tried Apaki in a caramelised cherry tomato sauce. The smoky flavour of the meat joint with the sweetness of the tomato sauce was a perfect combination. 10/10
Snails are a delicacy in Crete. The most traditional way of cooking snails is to cook them in a sauce using salt, rosemary, olive oil and vinegar. They are often enjoyed as an appetiser in a restaurant or over an important celebration. 5/10
Cooked snails are removed from their shells using a toothpick or a small fork and the bread is usually used to dip into a delicious sauce.
Antikristo meaning across the fire is a traditional way of cooking meat in Crete. The meat (usually young lamb) is placed on large skewers in the circle around the fire. Depending on the direction of the wind and the fire intensity the meat is cooked slowly, the whole process taking around 6 hours. This way the meat cooks in its fat and salt, with the heat coming from the flames instead of the coals. Previously this unique technique of cooking meat was popular in the mountain villages. Nowadays it can be found anywhere around the island. 5/10
Green salad. Bread basket. Complimentary desserts, semolina halvas and fresh fruits and raki.
If you would like to visit Petoúsēs you can find their location here:
Petoúsēs
+30 281 028 0380
Thank you for watching if you have any suggestions the food places that we should try in Crete. Leave the name of the place in the comments and I will make sure to try it out ????
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FOOD GREECE.
FOOD GREECE.