Just lightly moisturize
Tomatoes release more juice later. Too much water at the beginning makes the rusk soft before the toppings have lost their flavour.
Greek Recipe
Cretan dakos
The hard barley rusk is only moistened so far that it softens on the outside and retains bite on the inside. Tomato juice and olive oil are then briefly absorbed before cheese and spicy toppings are added.
Total time
25 min
Calories
410 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Cretan barley rusks 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 rusk and sour mizithra. Feta is the feasible alternative outside Crete, but should be tasted only at the very end because of its salinity.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Summer Recipes
Recipe
Cretan dakos
Cretan Dakos is made with moistened barley rusks, ripe tomatoes, mizithra or feta, olive oil, oregano, capers and olives.
Ingredients
4 servings
Method
-
1
Prepare tomatoes
Halve tomatoes in half crosswise and grate them to the skin on the coarse side of a grater. Alternatively, chop very finely. Mix the pulp with pepper and half of the oregano.
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2
Wet rusk
Keep the barley onion cheek very briefly under cold water or sprinkle with 1 to 2 tablespoons of water each. It should give in a little, but not completely soak.
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3
Let tomatoes soak in
Place the onion cheek on a plate, drizzle with half of the olive oil and spread the tomato pulp and juice on top. Leave to stand for five minutes.
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4
Dakos
Spread the mizithra or feta loosely over the tomatoes. Sprinkle with the olives and capers, drizzle with the remaining olive oil and finish with oregano.
-
5
Season to taste
Taste one piece and then salt if necessary. Serve Dakos immediately, as long as the rusk still has a little bite inside.
Kitchen know-how
Tips for Cretan dakos
Use fully ripe tomatoes
watery tomatoes cannot be compensated by more spice. In summer, aromatic, softly 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 moist than feta and is placed loosely on the tomatoes.
Break the barley rusks into coarse pieces and spread the toppings on several small plates, reducing the soaking time to two to three minutes.
Nutrition per serving
410kcal
43.0 gCarbohydrates
13.0 gProtein
21.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Cretan dakos
Paximadi is a twice-baked, very dry Greek rusk, often made from barley. It is sparingly moistened or softened by juicy toppings before eating.
In Crete, fresh mizithra or the sour xinomizithra is often used. Feta is a well-available, saltier alternative.
The contrast of juicy tomato, creamy cheese and still slightly firm barley rusks is part of the dish. Completely soaked Dakos loses its structure.
Prepare the tomatoes and toppings, moisten the rusks for five to ten minutes before serving and cover them so that they do not become soggy.
A small dakos is good as a meze or starter. A large barley rusk with plenty of tomato and cheese makes an easy lunch or dinner.
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