Snails with Bulgur

• 2 cups small white snails
• ½ cup olive oil
• 1 ½ cups bulgur wheat
• 2 dry onions, finely chopped
• 3 ripe tomatoes, grated
• 1 tablespoon tomato paste
• ½ chicken stock cube
• 1 cinnamon stick
• 2 bay leaves
• 3 cups water

For the white snails:

1. Wash the snails very well until clean. Fill a pot halfway with water and add the snails.
2. Place the pot over low heat. Once the snails emerge from their shells, turn the heat up to full. Once it boils, season the water well with 1-2 tablespoons coarse salt and add the juice of half a lemon.
3. Skim off any foam that rises. They need about 20 minutes of cooking.

For the bulgur:

4. Heat the olive oil in the pot and sauté the onion until softened.
5. Add the cinnamon, bay leaves, tomato paste, grated tomato, bulgur, the boiled snails, the chicken stock cube, and the water.
6. Stir, lower the heat, and in about half an hour, our dish will be ready. Stir occasionally.