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Lebanese entrepreneurs discover an appetite for snails

Snails, which are part of Lebanon’s culinary tradition, are juicy business for the country’s entrepreneurs.
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Like any other day, the cooks of Le Petit Gris restaurant are busy preparing snails. There are many ways of serving them: in crunchy pastry with flavored butter, with scrambled eggs and sun-dried tomatoes, with cheese pasta or stuffed in large mushrooms.

For Makram Rabbath, the owner of the restaurant that takes its name from a garden snail variety, the food is a throwback to his childhood: “I started eating snails with my grandmother when I was 6 or 7 years old and it became a passion! The sky is the limit when you cook snails, because it can absorb whatever flavor you give it,” he told Al-Monitor.

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