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Greek

Dakos

The classic Cretan meze: a hard barley rusk softened with grated ripe tomato, piled with crumbled mizithra, drenched in olive oil and scented with dried oregano.

SnacksVegetarianUnder 400 kcalUnder 20g carbsUnder 30 min
10 minEasy252 kcalper serving
Dakos

Method

  1. Halve 1 of very ripe tomato and grate the cut faces on the coarse holes of a box grater into a bowl, letting the skin flatten out in your palm; discard the skin. You should have a loose, pulpy tomato with its juice.
  2. Season the grated tomato with a good pinch of sea salt, stir, and leave it to stand for 5 minutes so the juices draw out — this juice is what soaks the rusk.
  3. Take 1 large barley rusk and moisten it: either hold it briefly under a cold running tap for 2-3 seconds on each side, or spoon over a tablespoon of the tomato juice from the bowl. It must soften just enough to bite, never go soggy. Set it on a serving plate.

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Per serving

252kcal
5gprotein
10gcarbs
22gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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