cretan dakos/kritikos dakos

Name: Cretan Dakos/Kritikos Dakos
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Greek
Ingredients: 4 - cretan barley rusks, about 4" in diameter (read recipe intro); 2-3 medium good quality fresh tomatoes, *grated*; 4 ounce(s) feta cheese, crumbled or you can use a myzithra in combination; 1/3 cup(s) good quality extra virgin olive oil; - dried greek oregano; - black olives for decoration: kalamata or similar mediterranean olive

(1 RATING)

5 Pinches

C G

Vallèe du Willamette, OR

Updated on Jun 30, 2016

OliveTomato.com What are barley rusks (via Wikipedia): The term 'paximadi' covers various forms of Greek rusk, made commonly from barley or chickpea flour, and softened with wine, water or oil before eating. Paximadi form the basis of the Cretan snack 'dakos'. You can sub thick slices of whole grain bread or barley bread if rusks are unavailable. Amazon.com does sell Cretan rusks (they sell everything!) The best definition of Greek/Cretan barley rusks I found online was" "to think of dakos as a very big crouton!" :) Similar to an Italian bruschetta!

Rate

No Image

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

4 - cretan barley rusks, about 4" in diameter (read recipe intro)
2-3 medium good quality fresh tomatoes, *grated*
4 ounces feta cheese, crumbled or you can use a myzithra in combination
1/3 cup good quality extra virgin olive oil
- dried greek oregano
- black olives for decoration: kalamata or similar mediterranean olive

How To Make cretan dakos/kritikos dakos

Step 1

Grate the tomatoes and drain all the liquids.

Step 2

Pass the rusk under running water (very quickly) and place on a plate. (Skip this step if you using *bread). Cretan rusks are very hard but you do not want to soften them too much, you do not want a soggy dakos. It should still be crunchy but easily breakable. *If you are using whole grain bread/barley bread, slice thickly, drizzle lightly with olive oil and toast until very crispy or bake in an oven at about 350º for 10-15 minutes.
Step 3

Add about 1 tablespoon of olive oil and let it absorb. (Please note that in Greece they add much more olive oil, but this amount works fine).
Step 4

Spoon the tomato on top, covering the whole rusk and then add the crumbled cheese. Drizzle with another teaspoon of olive oil and sprinkle with oregano. Top with a Kalamata olive.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes