How to make ”Dakos” a “tapas” for every occasion.
Dakos is a dish that seems to hold the Aegean sun upon it.
At its heart lies the paximadi, the Cretan barley rusk, hard as stone until it’s touched by a little water and a little extra virgin olive oil. That is how you prepare it: within seconds it softens just enough, while keeping its rugged soul. Paximadia for dakos can be found in various shops selling Greek products across Berlin. Soon, I’ll consider whether I can bring the small rusk made in Sparta, Laconia, exceptional in quality and slightly different from the Cretan one.
On top, you crumble ripe tomatoes — the kind that smell of warm fields — and add a generous spoonful of myzithra or feta cheese. A thin stream of extra virgin olive oil , bright, green-gold, with a gentle pepperiness, follows, along with oregano that recalls the stone terraces and hillsides of the Aegean islands and the Peloponnese. A few olives, a pinch of sea salt, and...
