Recipe: Tasty Dakos

Dakos. A traditional meze or light meal on the island of Crete, dakos is often called "Greek bruschetta," and is easy to make with few ingredients and no cooking. Dakos or ntakos (Greek: ντάκος), also known as koukouvagia or koukouvayia (κουκουβάγια, "owl") or—in eastern Crete—kouloukopsomo (from. Dakos is a traditional Cretan dish consisting of a dry barley rusk that is topped with crumbled feta It is recommended to garnish dakos with a drizzle of high-quality olive oil.

Dakos Most relevant Best selling Latest uploads. dakos replied to your post"Thinking of going to Iceland in March. Anyone have experience going…" actually yes please please come with me. #dakos. Dakos is a Greek riposte to an Italian panzanella and Middle-Eastern fattoush salad. You can have Dakos using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Dakos

It's 2 of x ripe tomatoes.
It's 1 of Dried rusk or wholemeal bread roll.
It's 1 of x tsp dried oregano.
Prepare 1 of x tbsp approx feta cheese.
You need of salt and pepper.
Prepare of lots of extra virgin olive oil.

I've even had a very stylised dakos, served as a cheesecake in one of local restaurants, which I was excited to try. Dakos's poetry is uniquely attuned to the lives of elementary school students, and her collections of poems are often considered humorous and apt depictions of life in the classroom. Dakos or ntakos ( Greek : ντάκος ), also known as koukouvagia or koukouvayia (κουκουβάγια, " owl ") or—in eastern Crete— kouloukopsomo (from koulouki + psomi , pup + bread. Stunning, natural, professional portraits in the beautiful Pacific Northwest.

Dakos step by step

The classic dakos uses dried rusk which is soaked in water to re-hydrate, I can never find this so I half a good quality wholemeal roll drizzle with olive oil then season and bake. I bake it until it is nice and toasty but not completely dried about 10 minutes at 180c.
Half the tomatoes and use a box grater to grate the pulp out, this is really easy as you grate until all is left is the skin which you discard. Then season the pulp with salt and pepper.
Finish tomato pulp with plenty of olive oil and the oregano, then leave this mixture to marinade for 10 minutes or so..
When the bread is still warm spoon over the tomato mixture, then sprinkle a little more oregano and black pepper. Then as much feta as you want and finish with more olive oil..
The food blogger in me cannot resist garnishing so I scattered some shredded spring onion but its purely optional, I really do think this Cretian dish gives the famous Bruschetta a run for its money. https://www.youtube.com/watch?v=JuZ9SBrseJM&t=1s.

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