Greek recipe
How to make Dakos
Ntákos (ντάκος)
Crete
A hard barley rusk softened with water or olive oil and topped with grated tomato, crumbled feta or mizithra cheese, oregano and olive oil.
Ingredients
- 4 round barley rusks (paximadia)
- 3 ripe tomatoes
- 150 g feta or mizithra cheese
- 4 tablespoons extra virgin olive oil
- Dried oregano
- A few olives and capers (optional)
- Salt
Method
- Sprinkle the rusks with a little water and a spoonful of olive oil so they soften slightly.
- Cut the tomatoes in half and grate them on a box grater, throwing away the skins. Season with salt.
- Spoon the tomato over the rusks and crumble the cheese on top.
- Finish with olive oil, oregano, and olives or capers. Leave for a few minutes before eating.
Made it at home? Tick it off and it goes into your kitchen passport.
It is also called koukouvagia, which means 'owl'.
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