The star ingredient in this traditional Greek dish are snails that are pan-fried in their shells, usually in hefty amounts of olive oil or on a bed of salt. The dish is often elevated with the addition of vinegar or herbs such as parsley or rosemary.

The unusual name, which vaguely translates as popping fried snails, refers to the loud sound the snails make when fried. Others claim it comes from the Cretan word abouboura, meaning face-side down. The snails are served inside the shells, and they are traditionally eaten with toothpicks, while crusty bread and a glass of raki or ouzo are often served on the side.

The dish is mainly associated with Crete, where it is considered to be an authentic delicacy that's especially popular before the Greek Orthodox Easter, when it can be found in most homes and taverns.