DAKOS…. A traditional vegetarian delight, often known as the “Greek bruschetta,” is a specialty of Crete. Also known as ntakos or koukouvagia, it comprises a hard barley rusk (paximadi) that is hydrated with water and topped with fresh tomatoes, cheese, and olive oil. The traditional cheese for this dish on the island of Crete is aged mizithra, but Feta can be a good substitute. The toppings can be made more flavorful with olives, oregano, and fresh basil.
Dakos Recipe:
Ingredients for Dakos recipe:
- 1 Cretan dry barley rusk
- 2 Ripe tomatoes medium size
- 1 – 2 tsps. Olive oil
- 2 tsps. Chopped onion
- 1 fresh basil leaf, chopped
- Salt and pepper to taste
- 1-2 tbsp Crumbled feta
- 2 black olives, pitted, and chopped
- 1/4 teaspoon dried oregano
Preparation Method:
- Place the rusk in a bowl or plate.
- Take one tomato and cut it in half lengthwise. Grate each half into a bowl and discard the skin.
- Stir the grated tomato juice and pulp and slowly spoon it over the rusk, being careful to spoon it over the entire rusk. Drizzle some olive oil on top of this (about 1/2 teaspoon) and let sit for a few minutes, while you continue with the steps below.
- Chop the second tomato, and place it in a bowl. Add chopped onion, basil, salt, and pepper and stir.
- Slowly spoon this mixture over the rusk and grated tomato topping.
- Drizzle with about 1/2 teaspoon olive oil.
- Top with crumbled feta, olives, oregano, and drizzle more olive oil over the top (use as much oil as you like).
- Let sit for 5 minutes before serving.
NOTE
The barley rusk can be substituted with any sourdough slice or a multi-grain bread that is crisped in an oven or a hot griddle.
