Dakos, a traditional Cretan dish, is a testament to the simplicity and richness of Mediterranean cuisine.
This humble yet flavorful delicacy is a staple in the diet of the islanders and has gained popularity for its health benefits and ease of preparation.
Originating from the island of Crete, dakos consists of a hard barley rusk topped with juicy, ripe tomatoes, a drizzle of Cretan extra virgin olive oil, a sprinkle of fresh herbs, and often crowned with a generous slab of creamy feta or mizithra cheese.
The rusks, known locally as ‘paximadi,’ are made by baking a loaf of barley bread twice, resulting in a dry, long-lasting rusk that softens beautifully when topped with the tomato mixture.
The secret to an authentic dakos lies in the quality of its ingredients. The tomatoes must be sun-ripened and full of flavor, the olive oil extra virgin and cold-pressed, and the cheese, if used, should be fresh and locally sourced.
The dish is often seasoned with salt, oregano, and sometimes capers or olives, adding layers of flavor to this simple yet satisfying meal.
Mediterranean diet
Dakos is not only a delicious appetizer or snack but also embodies the essence of Cretan dietary wisdom, which is part of the broader, heart-healthy Mediterranean diet.
The combination of whole grains, fresh vegetables, and healthy fats makes dakos a nutritious choice that supports a balanced diet.
This dish’s versatility allows for various interpretations, encouraging cooks to experiment with different toppings and rusks. Whether enjoyed as a quick bite or as part of a meze platter, dakos offers a taste of Crete’s culinary heritage and its people’s enduring connection to their land and traditions.
So dakos is more than just a food item; it is a cultural symbol, representing the Cretan way of life, which emphasizes good health, simplicity, and the joy of sharing meals with family and friends. Next time you are looking to bring a touch of Crete into your kitchen, consider preparing a plate of dakos – it is a culinary journey worth taking.
Traditional Cretan ntakos: a rusk sandwich toast topped with the freshest ingredients such as tomatoes, feta cheese, capers and olives!
Crete
The very first time I heard about ntakos (ντάκος in Greek) was in the town of Chania on the island of Crete, one of Greece’s fabulous islands.
Have you been to Greece before?
This ntakos was often our lunch or part of a mezze dinner.
Just imagine reaching the end of a long walk in the blazing sun in the Greek hills, the bright blue mediterranean sea all around you, you are literally sweating your ass off.
And you feel absolutely filthy.
Because all of that island dust and sand is sticking to your sun screen soaked skin.
But before you take that well deserved shower…
You are just dying for a good crystal clear and foamy crisp beer. Ad fundum goes the first beer and you order a second one.
And because the first beer has sharpened your appetite you ask for a little mezze on the side.
So in comes the second beer and this great looking rusk sandwich loaded with an abundance of the most amazing tomato bruschetta and feta cheese and olives and capers and dried herbs.
Just a drizzle of fruity olive oil, pepper and salt is all it needs.
Epic.
So Santorini, that is where I was then with a beer and dakos.
On a balcony with sea view.
Awesome.
But it is only afterwards I learnt that dakos is actually a specialty from another lovely Greek island, Crete.
It also goes by the names koukouvagia or koukouvayia. The Greek call that typical barley rusk paximadi. Whenever I make dakos at home in Belgium, I use wholegrain Krisprolls® for obvious reasons.
Apparently the best way to serve the dakos is to top off the rusk with the diced tomato, feta etc. and leave the rusk to soak up the tomato juice for a couple of minutes.
Enjoy.
RECIPE
Cretan Dakos
Dakos, also known as Ntakos, is a traditional Cretan dish that is both simple and flavorful, embodying the essence of Mediterranean cuisine.
This dish is a celebration of fresh, quality ingredients coming together to create a symphony of tastes.
Here’s how you can prepare this Cretan classic at home.
Ingredients for 4 persons
- 4 large round Cretan barley rusks
- 3 large ripe tomatoes, deseeded, peeled and mashed
- 8 tbsp of extra virgin olive oil
- 5,5 oz (150 g) of feta cheese, crumbled
- 2 oz (50 g) of ricotta or mizithra cheese
- 12 black olives, pitted
- 2 tablespoons of capers
- dried oregano to taste
- salt and freshly ground pepper to taste
Instructions
- Begin by moistening the barley rusks with a little water to soften them slightly. Then, drizzle each rusk with some of the olive oil.
- Grate the tomatoes using the large holes of a grater into a colander and let them drain for about 5 minutes to remove excess liquid.
- In a bowl, combine the crumbled feta cheese and ricotta or myzithra cheese. If you prefer a smoother texture, you can use a fork to mash the cheeses together.
- To assemble the dakos, spread the grated tomato evenly over the rusks.
- Add the cheese mixture on top of the tomatoes.
- Garnish with black olives and capers.
- Season with dried oregano, salt, and freshly ground pepper.
- Finish by drizzling with additional extra virgin olive oil for that perfect touch of richness.
Dakos is best enjoyed as a light meal or as part of a meze platter, accompanied by a chilled glass of white wine or a crisp beer. The key to a perfect dakos is using the freshest ingredients, especially the tomatoes and olive oil, which are central to the dish’s flavor profile.
This recipe is rated highly for its authentic taste and ease of preparation, making it a favorite for both beginners and seasoned cooks alike. Whether you are looking to bring a taste of Crete to your table or simply enjoy a healthy and delicious meal, dakos is sure to satisfy.
I love to serve dakos with oven baked fish!
Enjoy your culinary journey to the heart of the Mediterranean with this delightful Cretan dakos recipe.
Bon appétit!