Dakos

Dakos ( Greek ντάκος ) is a common Cretan starter made from tomatoes, herbs and feta in Paximadi . It is sometimes also referred to as Koukouvagia and is offered in menus as Dakakia (ντακάκια = diminutive form).

The former "poor people's food" can now also be found on many menus in Greece . In contrast to fresh bread, paximadi, which was baked several times, was always and everywhere available (for example from shepherds, fishermen and sailors). Dakos, with its simple ingredients, was a way to make a complete dish out of it. The exact preparation varies from place to place.

The topping is prepared in its simplest form from grated or peeled, finely chopped tomatoes , crumbled feta , oregano or similar herbs and olive oil . Crushed garlic , chopped onions, and capers can be added. The rusk-like barley bread is first moistened with a little water, then topped with tomatoes and olive oil drizzled on. The other ingredients are then placed on top. Before serving, the paximadi has to be steeped a little, the dish can also be baked.

literature

Marianthi Milona (author); Werner Stapelfeldt (Ed.): Greece. Greek specialties. Könemann Verlag, Cologne 2001, ISBN 3-8290-7422-0 , p. 403.