• by XpatAthens
  • Friday, 20 February 2015
Dakos Delicious

Dakos, whether you eat it for breakfast, lunch or as a snack any time of the day, it is always wholesome and filling. To make dákos you start with bread rusks. We like the traditional barley krithári or wholemeal olikís alésios rusks with their chunky texture and wholesome flavour. The word ντάκος comes from the way the bread is prepared. This is slicing the bread loaf three quarters of the way through and then baking. Bread rusks paximádia are enjoyed throughout Greece.

Traditionally in Greece paximádia are made by cutting slices from a loaf of fresh home-made bread and then baking them again in the oven till crunchy.

As you can see dako and paximádia are very similar, the difference being how they are cut before they are cooked.

Drizzle a little water on the rusks to soften, then pore plenty of Cretan olive oil over them. Grate fresh garden tomatoes directly onto the rusks and add onion rings.

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