While many people pull a face, those who like it makes stew, fries, pickles and rice from the escargot (garavolli) which decorate the dinner tables in Cyprus.
Escargot is a taste that most Cypriots enjoy eating and some do not put it in their mouth. The escargot, which is consumed both as an appetizer and as a meal, is just one of the richness of food culture in Cyprus.
Stew, pickled and even rice is made
It is estimated that the escargot has come from the Lusignan’s to the Cypriot cuisine.
Escargot, which used to be consumed frequently at home, is now served as an appetizer at taverns. The escargot has many ways of cooking. Some make a stew, rice or pastry, some prepare boiled pickles, others consume it fried.
The escargots are picked in January in order to prevent them from laying eggs and disappearing and they are kept in a bucket for 2-3 days and boiled and taken out of their shells one by one. When cooking the escargot, it is also necessary to pay attention to hygiene. The escargots need to be washed at least 5-6 times before cooking.