Only slightly moisturize
Tomatoes later release further juice. Too much water at the beginning makes the zwieback soft before the coverings have left their taste.
Greek Recipe
Cretan dakos
The hard barley baking is moistened only to the extent that it becomes soft outside and retains bite inside. Tomato juice and olive oil then soak briefly before cheese and spicy toppings come in.
Total time
25 min
Calories
410 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Cretan barley cake with tomatoes and cheese
Dakos is a simple Cretan meal, the result of which depends entirely on the ingredients. Fully ripe tomatoes provide juice and sweetness, strong olive oil combines them with the tart barley baking and sour mizithra. Feta is the viable alternative outside Crete, but should only be tasted at the end due to its salt content.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Summer Recipes
Recipe
Cretan dakos
Cretan dacos fills moistened barley baking with ripe tomatoes, mizithra or feta, olive oil, oregano, capers and olives.
Ingredients
4 servings
Method
-
1
Prepare tomatoes
Halve tomatoes across and rub on the coarse side of a rub to the skin. Alternatively, dice very finely. Mix flesh with pepper and half of the oregano.
-
2
Moisten Twilight
Keep barley baking very briefly under cold water or drizzle with 1 to 2 tbsp of water each. You should give in a little bit, but not completely soak.
-
3
Allow tomatoes to be absorbed
Place the cake on a plate, drizzle with half the olive oil and spread the tomato meat and juice on it. Leave to stand for five minutes.
-
4
Complete Dakos
Add Mizithra or feta over the tomatoes. Spread olives and capers, drizzle with remaining olive oil and finish with oregano.
-
5
Flavour directly
Try a piece and salt only if necessary. Serve dakos immediately, as long as the zwieback still has some bite inside.
Kitchen know-how
Tips for Cretan dakos
Use full ripe tomatoes
watery tomatoes cannot be compensated by more spice. In summer, aromatic, soft-ripened tomatoes are the most important ingredient.
Variations
How to adapt this recipe
For a particularly Cretan, sour note use Xinomizithra. This cream cheese is moister than feta and is loosely placed on the tomatoes.
Break barley baking into coarse pieces and spread the coverings on several small plates. Reduce the soaking time to two to three minutes.
Nutrition per serving
410kcal
43.0 gCarbohydrates
13.0 gProtein
21.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cretan dakos
Paximadi is a double-baked, very dry Greek rusk, often made from barley. Before eating it is sparingly moistened or softened by juicy coverings.
In Crete, fresh mizithra or the more acidic Xinomizithra are often used. Feta is a well-available, saltier alternative.
The contrast of juicy tomato, creamy cheese and still slightly bite-resistant barley baking belongs to the dish. Dakos completely softens loses its structure.
Tomatoes and toppings can be prepared. Moisten the zwieback five to ten minutes before serving and place it so that it does not become muddy.
A small dakos fits as a meze or an appetizer. A large barley biscuit with plenty of tomato and cheese results in a light lunch or dinner.
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