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Making Cretan Dakos at Home?

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nm1999

nm1999

Active member
I have traveled to Crete and fell in love with dakos. I noticed variations of dakos popping up on menus across Greece and even in some Greek restaurants back home in North America.

Now that I’m back, I’d love to recreate this dish, but I’m not sure where to start. What’s the best type of rusk to use, and where can I find mizithra cheese? Are there any good substitutes for mizithra if it’s hard to find? Also, are there any secret tips to get that authentic flavor?

I’d love to hear your recipes, tricks, or any advice you have to help me bring a little bit of Crete into my kitchen. Thanks
 
Great tips for making dakos! I’d add a couple of tricks to enhance the flavors even more. When moistening the barley rusks, use a splash of water mixed with a touch of red wine vinegar—it gives the base a subtle tang that complements the tomatoes beautifully.

For the tomatoes, finely grate them instead of chopping to create a juicy, spreadable layer that soaks into the rusks. Adding a pinch of sea salt and letting the grated tomatoes sit for a few minutes intensifies their flavor.

If you’re feeling adventurous, try sprinkling a little caper powder or adding a few caper berries on top for a salty, briny kick. Finally, a dusting of dried thyme alongside the oregano can give your dakos a lovely aromatic edge.
 
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