Crete Dakos
Dakos is popular throughout Crete, but in Sfakia, it is prepared with local cheese, such as mizithra, and fresh herbs are often added. This combination of dried bread, tomatoes, olive oil, and cheese is simply delightful.
Preparing the BaseDakos begins with a base of dried barley bread, known as "rusks," which are hard and crunchy. The rusks are lightly soaked in water or olive oil to soften them slightly, but they retain their crisp texture. Once softened, they are placed on a plate, ready to be topped with the rest of the ingredients. Traditionally, the bread used for dakos is made from barley, giving it a distinctive, earthy flavor.
Adding the ToppingsThe next step is to top the soaked rusks with ripe, fresh tomatoes. The tomatoes are usually grated or chopped, and their juices are spread over the bread to soften it further. Afterward, a generous layer of local cheese, such as mizithra or feta, is added. The cheese is either crumbled or spread evenly on top of the tomatoes. Fresh herbs like oregano or thyme, as well as a drizzle of high-quality Cretan olive oil, enhance the flavor and give the dish its signature aroma.
Finishing TouchesTo finish, dakos is seasoned with salt and pepper to taste. Some variations might include a splash of vinegar or a sprinkle of capers for added tanginess. The dish is typically served immediately, with a side of olives or a glass of local wine. Dakos is often enjoyed as a light meal or appetizer, especially in the warm Mediterranean climate of Crete. The balance of flavors—crunchy bread, juicy tomatoes, creamy cheese, and aromatic herbs—makes dakos a refreshing and satisfying dish.