Snails in the Skillet with Olive Oil, Vinegar and Rosemary (Hohlioi Boubouristoi)
This is probably the best known snail dish in Crete and a meze par excellence for either wine or tsikouthia (fire water). It is also the only recipe that does not call for blanching the snails before cooking them. There are two stories regarding the provenance of the name: according to some Cretan cooks, it […]