A traditional Cretan breakfast dish, dakos consists of dry barley rusks topped with grated tomato, crumbled Turkish white cheese and olive oil. Low in calories yet filling, it works as a meze for brunch or a snack between meals.
Lightly toast the barley rusks in an oven preheated to 180°C / 355°F for 5 minutes.
Grate the tomatoes, mix with salt and drain the excess juice through a sieve.
Top the rusks with the grated tomato, crumbled Turkish white cheese and black olives. Drizzle with olive oil, scatter with thyme and serve with black pepper.
Drain off the excess juice after grating the tomatoes; otherwise, the rusks will quickly soften and become mushy. Let the rusks cool for a few minutes after taking them out of the oven, as they will absorb the tomato and soften while hot. Allergens: contains wheat (gluten, barley rusks) and dairy products (Turkish white cheese).
Arpa peksimeti bulamadım, sade galeta ile yapmayı düşünüyorum ama dokusu çok farklı olur mu acaba? Girit'e gittiğimde yediğim tada en yakın neyle yakalayabilirim merak ediyorum.
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