snail soup moroccan with natural herbs

Burbush or snail soup with natural herbs

It is known and certain that every people have Customs and traditions that are distinguished from other peoples , and this diversity and difference is what makes it unique , and Moroccan cooking among the rich international cuisines is always surprising , it is full of diverse cuisine and delicacies , and high-quality recipes , distinguished by alone from other famous kitchens.

Among these drinks and popular Moroccan cuisine , there is a soup or as its people call it in Morocco – soup bulbous or snail – which is an insect that lives in the forests , and reaps in the winter and has many benefits because it contains many ingredients , it is rich in minerals , proteins , and vitamins and does not do without any individual in the Moroccan house.

In this video , which you will find a link at the bottom of the topic , I will propose to you today , how to prepare the Burbush or Babush or snail with natural herbs , useful and healthy , and are a cure and medicine of cold at the same time , for beginners in the field of cooking.

* Ingredients of Al-burbush soup with herbs :

•  A kilo of Burbush or snail.
•  One and a half liters of cold water.
•  A pinch of salt.
•  Little sang.
•  Slightly spherical.
•  A few grains of dry mineral.
•  A bit of a glitch.
•  A few cloves.
•  Some seeds.
•  A few pomegranate peels.
•  A few days pass.
•  Few useful gardeners.
•  Some psybisa pills.
•  A little galangal.
•  A pinch of thyme.
•  A pinch of bay leaf.
•  A pinch of licorice.
•  A pinch of ginger.
•  Little Mystic Kamon.
•  A bit of Earth.
•  A pinch of fenugreek bead.
•  The bass is slightly dry.
•  A pinch of Mystic mint.
•  Some sour crusts.
•  A pinch of hot pepper. 

* How to prepare Moroccan borsch soup with herbs :

1- The first stage:

At first , we wash the Burbush 7 times well with cold water , to remove all waste and impurities accumulated in it.

Having finished washing it , we bring a large-sized pressure cooker , in order to cook the Burbush or snail.

We put in this saucepan about two and a half liters of cold water.

Then we pour over the amount of Burbush to be cooked , and we close it well so that the Burbush does not climb outside.

We wait about two hours and look in the saucepan , whether the bush or the Burbush ripened well.

2- The Second stage:

At this stage , we prepare the scented herbs for the Burbush , where we will bring all these herbs mentioned in the description box , see above.

Then we put it in a pure cooking dress , seal it well and wash it before putting it in the pot.

We put this garment , or as we in Morocco call it-Camisa-in the cooker for about 20 minutes in order to extract the juice of these natural herbs , and to harmonize with the Burbush.

And do not forget to add a pinch of salt, and stir the whole elements well.

3- The final form of the Burbush or Burbush recipe:

After 20 minutes , stirring constantly in the saucepan.

We put the Burbush in a vase with the tassel , and serve in the evening or dinner.

For reference and as a health information , this drink can be used as a natural medicine for colds , because it helps to strengthen the immune system naturally without the need for chemicals.

If you like the video to not forget his participation with loved ones and friends and in your communicative sites to benefit everyone , you can also visit my channel for more videos in the field of cooking and Moroccan , link to my channel : Zanouba Tizi channel.