Dakos

Dakos (also known as Koukouvagia or Ntakos) is a traditional Cretan dish consisting of a slice of soaked dried bread or barley rusk (paximadi) topped with chopped tomatoes and crumbled feta or mizithra cheese, and flavored with herbs such as dried oregano. Variations may include toppings of capers, olives, or other local, in-season vegetables.

History

The dish is named after the type of rusk used, which is known as 'dakos' in the local dialect of Crete. The rusks are typically made from barley, which is a staple grain on the island. Dakos is often served as a meze, but can also be a light meal. It is considered a classic example of Cretan cuisine, which is part of the larger tradition of Mediterranean cuisine.

Preparation

To prepare Dakos, the barley rusk is lightly soaked in water or olive oil to soften. The rusk is then topped with finely chopped fresh tomatoes, and a generous amount of crumbled feta or mizithra cheese is added on top. The dish is typically seasoned with dried oregano and drizzled with extra virgin olive oil. Some variations of the dish may also include capers, sliced olives, or other fresh vegetables depending on the season.

Cultural Significance

Dakos is a staple dish in Cretan cuisine and is often served in homes and tavernas across the island. It is also a popular dish in other parts of Greece, and has gained recognition internationally as a healthy and flavorful Mediterranean dish. The combination of the barley rusk with the fresh tomatoes and cheese provides a balance of textures and flavors that is characteristic of Cretan cuisine.

See Also

• Cretan cuisine
• Mediterranean cuisine
• Feta
• Olive oil

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