Snail Stew (Cretan Style) – Traditional “Saligaria Stifado”

Recipe by: Stella Tsanou

“Saligaria Stifado” is a traditional Cretan dish that perfectly captures the essence of authentic Greek countryside cooking. This rich snail stew combines tender snails simmered slowly with caramelized onions, garlic, sweet peppers, and a flavorful tomato sauce spiced with bay leaves and a touch of chili flakes. The result is a hearty, rustic meal that’s deeply satisfying and full of Mediterranean aroma.

Snail Stew (Cretan Style) – Traditional “Saligaria Stifado”

Recipe by Stella Tsanou

5.0 from 1 vote

Course: AppetizersCuisine: GreekDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

295

kcal

Total time

1

hour 

10

minutes

A traditional Cretan snail stew (Saligaria Stifado) slow-cooked with onions, garlic, peppers, and tomato sauce. Rustic, flavorful, and authentically Greek!

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Ingredients

Metric US

• 1 kg 2.2 lb Fresh Snails

• 1 kg 2.2 lb Onions, sliced

• 5-6 5-6 Garlic cloves, chopped

• 1 1 Red Florina Pepper, sliced

• 1 1 Green Pepper, sliced

• 3 3 Bay leaves

• 2 tbsp 2 tbsp Tomato Paste

• 400 g 14 oz Grated Tomato or tomato puree

• 100 ml 3.4 fl oz Red Wine

• Salt and Black Pepper

• 1 pinch 1 pinch Chili flakes, to taste

• Olive oil, for sauteing

How to make Snail Stew

• Wash the snails thoroughly several times in plenty of water.
• Bring a pot of water to a boil, add the snails all at once so they stay out of their shells. Boil for 5 minutes, then drain and rinse well.
• Repeat the boiling and rinsing process three times in total to clean them completely.
• In a large pot, heat olive oil and sauté the onions until softened.
• Add the garlic and sliced peppers; continue to sauté until fragrant.
• Add the cleaned snails and stir well to coat with the oil and vegetables.
• Pour in the wine, wait 2 minutes for the alcohol to evaporate, then add warm water to cover halfway.
• Add the bay leaves and simmer gently until the snails begin to soften.
• Add the tomato paste (dissolved in a little water) and grated tomato. Season with salt, pepper, and chili flakes.
• Simmer uncovered until the sauce thickens and becomes rich and glossy.

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This dish has its roots in rural Crete, where snail hunting was a beloved tradition after rainfall. Locals would collect snails, clean them thoroughly, and prepare them with fresh vegetables and local wine. The key to this recipe lies in the preparation: the snails are boiled several times to remove impurities and then cooked gently until the sauce thickens beautifully.

The sweetness of the onions blends harmoniously with the acidity of the tomatoes and the mild heat from the chili flakes, while the bay leaves give the dish its earthy aroma. Some Cretans even add a touch of cinnamon or clove for an extra layer of warmth.

“Saligaria Stifado” is best enjoyed with rustic bread, rice, or even small pasta like orzo. It’s not just a dish—it’s a taste of Greek heritage and slow cooking at its best. Whether you’re a snail lover or trying them for the first time, this stew is guaranteed to impress with its deep, layered flavors and comforting texture.