Cretan Dakos/kritikos Dakos Recipe

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Cretan Dakos/Kritikos Dakos


@Celestina9000 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. 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!

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10 Min
10 Min
Stove Top


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


1Grate the tomatoes and drain all the liquids.
2Pass 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 350ยบ for 10-15 minutes.
3Add 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).
4Spoon 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.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Bread
Regional Style: Greek
Dietary Needs: Vegetarian