📝 About This Recipe
Transport your senses to the rugged coastline of Crete with Dakos, a rustic masterpiece that celebrates the humble brilliance of barley. This traditional 'koukouvagia' features twice-baked barley rusks softened by the juices of vine-ripened tomatoes and finished with a creamy mound of tangy mizithra cheese and liquid gold olive oil. It is a harmonious balance of crunch and softness, representing the very essence of the Mediterranean diet in one vibrant bowl.
🥗 Ingredients
The Foundation
- 4 large pieces Barley Rusks (Paximadia) (authentic Cretan round barley rusks)
- 4-5 tablespoons Water (for lightly softening the rusks)
The Tomato Base
- 3 large Ripe Tomatoes (grated using a box grater, skins discarded)
- 1/2 cup Cherry Tomatoes (quartered for texture)
- 1/4 cup Extra Virgin Olive Oil (high quality, preferably Cretan)
- 1/2 teaspoon Sea Salt (to taste)
- 1 teaspoon Dried Oregano (wild Greek oregano is best)
Cheese and Toppings
- 1 cup Mizithra Cheese (crumbled; substitute with Feta if unavailable)
- 8-10 pieces Kalamata Olives (pitted and halved)
- 2 tablespoons Capers (rinsed and drained)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing your mise en place. Ensure your tomatoes are at room temperature to maximize their natural sweetness and juice production.
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2
Briefly run each barley rusk under a cold tap for about 2-3 seconds, or sprinkle with a few tablespoons of water. You want to take the 'edge' off the hardness without making them soggy.
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3
Place the moistened rusks on individual serving plates or a large communal platter, allowing them to sit for 2 minutes to absorb the moisture.
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4
Using the coarse side of a box grater, grate the large tomatoes into a bowl. The skins should naturally flatten out in your hand; discard the skins and keep the pulp and juices.
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5
Stir half of the dried oregano and a pinch of sea salt into the grated tomato pulp to season it deeply.
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6
Generously spoon the seasoned tomato pulp over each rusk, ensuring the juices run down into the crevices of the barley bread.
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7
Scatter the quartered cherry tomatoes over the pulp to provide a chunky contrast to the smooth grated base.
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8
Crumble the Mizithra (or Feta) cheese over the top of the tomatoes, creating a snowy white mound on each rusk.
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9
Artfully arrange the halved Kalamata olives and the briny capers over the cheese layer.
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10
Drizzle the entire dish liberally with the extra virgin olive oil. The oil should mingle with the tomato juice at the base of the rusk.
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11
Finish with a final dusting of the remaining dried oregano, freshly cracked black pepper, and a sprinkle of chopped parsley.
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12
Let the Dakos stand for 5 minutes before serving. This crucial resting period allows the rusk to reach the perfect 'al dente' texture—crunchy in the center and soft on the outside.
💡 Chef's Tips
Always use the ripest tomatoes you can find; the juice is what hydrates the rusk, so pale winter tomatoes won't suffice. If using Feta instead of Mizithra, mash it with a fork and a splash of milk to mimic the creamy texture of Cretan 'Xynomizithra'. Do not over-soak the rusks in water; they should retain a significant crunch to stand up to the tomato juices. For an extra layer of flavor, rub a halved garlic clove directly onto the dry rusk before moistening it with water. Use a robust, peppery olive oil to complement the earthy flavor of the barley.
🍽️ Serving Suggestions
Serve as a light lunch alongside a glass of chilled Assyrtiko or a crisp Rosé wine. Pair with grilled octopus or sardines for a full Cretan seafood feast. Offer as a unique appetizer (meze) alongside a small glass of Ouzo or Tsikoudia. Serve with a side of extra olives and pickled sea fennel (kritamo) for an authentic touch. Works beautifully as a refreshing side dish for grilled lamb chops or herb-roasted chicken.