“Hohli” are the escargots which are one of the oldest foods of Cretans. Especially since they are in abundance on the island, it is certain that during the Ottoman Empire, they helped the housewives to feed their family in difficult circumstances and to provide the necessary proteins in their daily meal. Important is also the fact that the snails that “graze” the countryside and feed on herbs and weeds, contain alpha-linolenic acid, especially effective against heart disease! Although in Crete they are cooked in dozens of different ways – which we will try to show in time – in this article we will present one of the most delicious and nutritious versions of this prime meze which marries well with a nutrient, the “hondros” which is crushed wheat.
The hondros which means fat crushed wheat – ground up in thick pieces, the old days with a hand mill – contains many vitamins, including E and helps the proper functioning of the heart and also has anti-cancer effects! It is also rich in magnesium, potassium, phosphorus and many others. It can replace or supplement the rice in many meals, and of course delicious!
1/2 kg of “thick” snails
1/2 pound of “hondros”
1/2 cup of olive oil
4 ripe tomatoes
10 glasses of water
|Wash the snails and put them in a pot with water.
When they get one boil, move them in a bowl of cold water.
Rinse all the saliva away, with a knife clean the membrane from the spout and the shell.
Heat the oil and sauté the onion.
Add all your ingredients together with escargots- saute 3-4 minutes, and stir frequently.
Add some salt and grind some pepper.
Pour 2 cups of water, lower the heat and cook for 20 minutes.
Remove the escargots with a skimmer spoon, and add 8 glasses of hot water and the crushed wheat.
After 15-20 minutes, add the escargots back.
Withdraw the pot, wait 5-6 minutes and serve.