A morning-table staple on Crete, dakos is built on dry barley rusks topped with grated tomato, crumbled white cheese and olive oil. Light in calories yet filling, it suits both a brunch plate and a between-meal bite.
Toast the barley rusks in an oven preheated to 180°C for 5 minutes until lightly golden.
Grate the tomatoes, mix with the salt, and drain the excess liquid through a sieve.
Top the rusks with the grated tomato, crumbled white cheese and black olives, drizzle with olive oil and thyme, and serve with black pepper.
After grating the tomato, drain off the excess liquid, or the rusk will quickly turn soggy. Let the rusks cool for a few minutes after toasting; while hot they soak up the tomato and go soft faster. Allergens: contains wheat (gluten, barley rusk) and dairy (white cheese).
If you can't find barley rusks, you can get a similar base by drying out a slice of firm whole-grain bread thoroughly in the oven.
Admin DadaGastro · verified in test kitchenArpa 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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