Dakos, also called koukouvagia or koukouvayia is one of the most popular mezedes of the island!
Dakos consists of a slice of cracked barley bread, called paximadi that is garnished with crushed or grated ripe tomato and crumbled feta and oregano.
Let’s prepare Dakos!
- 4 large round rusks
- 3 large mature tomatoes
- 8 tbsps extra virgin olive oil
- 150 g feta cheese
- 10-15 black olives
Grate the tomatoes and drain all the liquids.
Pass the rusk under running water (very quickly) and place on a plate. Cretan rusks are very hard but you do not want to soften them too much. It should still be crunchy but easily breakable. Here you could add some salt.
Add about 1 tablespoon of olive oil and let it absorb. (Please note that here in Greece we often add much more olive oil, but this amount works fine).
Spoon the tomato on top, covering the whole rusk and then add the crumbled cheese.
Drizzle with another teaspoon of olive oil, some olives and oregano.
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