Karavoloi (Snails) with Bulgur

For the Karavoloi (Snails)

• • 1 kg large Karavoloi (Snails, also known as Vourvoulaes/Hohlioi)
• • 2 liters water for boiling the snails
• • 3 tablespoons salt
• • ½ small coffee cup vinegar
• • 5-6 whole black peppercorns
• • 2-3 sprigs fresh rosemary

For the Bulgur (Pourgouri)

• • 1 small coffee cup olive oil
• • 1 dry onion, finely chopped
• • 2 cloves garlic, mashed
• • 1 cup vermicelli (fide)
• • 1 teaspoon tomato paste
• • ½ teaspoon ground black pepper
• • 1 teaspoon curry powder
• • 1 teaspoon paprika
• • 100 gr tomato juice
• • 1 vegetable stock cube dissolved in 2 cups lukewarm water
• • 2 extra cups water
• • ½ cup bulgur (pourgouri)

1. 1. Wash the snails and discard any that are spoiled. Soak the snails in cold water for 15 minutes, then remove the membrane from the opening of each one.
2. 2. Place 1 liter of water, the vinegar, and the salt in a pot with the snails to boil for 10-15 minutes, skimming off the foam (scum) as it rises. Drain them.
3. 3. Rinse them and boil them again with the remaining 1 liter of water, adding the salt, rosemary, and black peppercorns. Boil for 15-20 minutes until cooked. Once ready, rinse with cold water and cut off the back part of each snail's shell.

For the Bulgur:

1. 1. In a deep non-stick pan, add the olive oil and sauté the onion and garlic. When the onion starts to caramelize, add the vermicelli and stir until it lightly browns. Add the tomato paste, pepper, curry, and paprika, and cook while stirring constantly to prevent sticking for another 2-3 minutes.
2. 2. Add the snails and stir to incorporate all the ingredients together. Add the tomato juice, salt, and the dissolved stock cube with the water, plus the extra water, and let it boil for about 5 minutes.
3. 3. Add the bulgur and leave it on the heat for another 5 minutes. Remove from the heat and cover the pot. Let it rest aside for 5-10 minutes, then serve.