|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 3g|
|Vitamin C 13mg||63%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In Greek: ντάκος, pronounced DAH-kohss
A traditional meze or a light meal on the island of Crete, dakos is often called "Greek bruschetta," and is easy to make with few ingredients and requires no cooking. Other names for it are ntakos or koukouvagia and some regions of Crete have their own names for the dish.
Dakos is made with barley rusks, a specialty of Crete called kritharokoula. A rusk is a hard, twice-baked bread. Rusks from the island of Crete are made with barley flour, or a combination of barley flour and whole wheat flour. They often contain sourdough and keep for a long time, which is why there were the preferred bread in times when people did not have the opportunity to bake often.
The thick rusks need to be rehydrated first, which can be done spraying them with water or briefly soaking them. You can find rusks at online Greek food shops, make your own, or use a thick slice of grilled or toasted crusty country bread. Regular bread isn’t nearly as hard as rusks so you’d skip the water.
The topping for this appetizer consists of olive oil, grated tomato, and Greek cheese. The traditional cheese for this dish on the island of Crete is aged mizithra, but you can also use crumbled feta cheese. Some recipes add capers or olives.
The sun-ripened tomatoes of Greece are very juicy and therefore most of the liquid is drained after grating the tomato. While rusks need to be softened to make them palatable, they should not turn soggy from too much tomato water.
Just like bruschetta, dakos should be served right away. To make it ahead, you can store the grated tomatoes in the fridge for a few hours so you have them ready to assemble the dakos.
1/2 large round barley rusk, about 5 inches in diameter
1 large tomato, or 2 small ripe tomatoes, coarsely grated, skin discarded
2 to 3 heaping tablespoons feta cheese, or aged myzithra, crumbled or grated
2 to 3 teaspoons extra-virgin olive oil
Freshly ground black pepper, to taste
Pinch Greek oregano
Gather the ingredients.
Spray the barely rusks with water (about 4 to 6 tablespoons total) to moisten.
Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drain off.
Spread the strained, grated tomato on the rusk and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.
- Some like to add a couple of thin slices of bell pepper and/or onion. They aren't part of the original recipe but can be used if desired.