Home » Cretan barley rusks (Dakos – Ντάκος)
cretan barley rusks Dakos Ντάκος

Cretan barley rusks (Dakos – Ντάκος)

Yield

1 serving

Prep Time

15 minutes

Cooking Time

5 minutes

Difficulty

Easy

Dakos (Nτάκος) is a well-known Greek appetizer served with tsipouro or ouzo.  It originates from Crete and is delicious, healthy and extremely moreish. The base of  Dakos is Cretan barley rusks which are made out of whole grain barley flour, water and salt. They are hard in texture and very healthy.  Dakos comprises of simple ingredients, comprising of olive oil, tomato, and crumbled cheese(s), traditionally this cheese is Cretan mitzithrabut you often see it (outside of Crete) made with feta and ricotta.



Ingredients for Cretan barley rusks (Dakos – Ντακος)

  • Dakos (Ντάκος) – 2 rusks per serving.
  • 2 Tablespoons olive oil (or to taste).
  • 1 ½ Tomatoes (fresh).
  • ½ Red onion (optional).
  • ¼ Cup fetta & ricotta.
  • ½ Teaspoon oregano.
  • Salt & pepper (to taste).
  • Glazed balsamic vinegar (to taste).

Instructions for Cretan barley rusks (Dakos – Ντακος)

  • Finely chop red onion (this ingredient is optional).
  • Chop or blend finely fetta and ricotta.
  • Grate 1 whole tomato & finely dice half tomato.
  • Lightly wet rusks placing on serving plate.
  • Add onions to rusks (spreading evenly – optional), half tablespoon of olive oil on each rusk (spreading evenly), tomato mixture to both rusks (spreading evenly) and salt & pepper to both rusks (to taste).
  • Add cheese mixture to both rusks (spreading evenly), half tablespoon of olive oil on each rusk (spreading evenly), oregano to both rusks (to taste – spreading evenly), and finally add glazed balsamic vinegar to both rusks (to taste).

Serve with tsipouro or ouzo.


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