Cretan Dakos [adapted from Ottolenghi Plenty more]

On holiday in Crete last month, I developed an obsession for a local dish called ‘dakos’. It is made of Cretan barley rusk, fresh tomatoes, Cretan mitzithra cheese, black olives and capers. Topped with the best Cretan extra virgin olive oil, of course. Dakos is a simple dish, but it’s addictive and full of flavours. I promised my husband I would make dakos back at home in London and they were so good, that I decided to share the recipe here. The word ‘dakos’ refers to both the dish and the rusk: a hard, dry biscuit or a twice-baked bread made of whole grain barley flour, water and salt. The barley rusk can last for a long time, so it was not a problem carrying them back to London. We found the dakos in a bakery in Agios Nikolaos, Crete. If you don’t have a trip to Crete planned, don’t worry: you can easily buy them online (I recommend using Sous Chef). I found a recipe by Yotam Ottolenghi in his cookbook Plenty More which was (almost) perfect, so I have created it here with a few minor adjustments. Ottolenghi filmed a TV series in Crete so he spent a long time on the island learning about the local cuisine and re-creating dishes … Continue reading Cretan Dakos [adapted from Ottolenghi Plenty more]