Recipe of Favorite Traditional barley dakos

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, traditional barley dakos. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Traditional barley dakos Cookpad Greece Greece. This is a recipe for traditional dakos, the traditional barley rusks that you can use with salads and not only. Dakos (Nτάκος) is a well-known Greek appetizer served with tsipouro or ouzo. It originates from Crete and is delicious, healthy and extremely moreish.

Traditional barley dakos is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Traditional barley dakos is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook traditional barley dakos using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Traditional barley dakos:

1. Take 4 cups all purpose flour or wholemeal flour
2. Get 4 cups barley flour
3. Prepare 3 tbsp dry yeast
4. Take 2 tsp salt
5. Get 2 tbsp honey
6. Take 1/2 cup olive oil
7. Take 2-3 cups tepid water

Dakos mainly consists of the round Cretan barley rusk, tomatoes, olives, extra virgin olive oil, white cheese (feta or Cretan mizithra) and dry oregano (or dittany in some places in Crete). The Cretan rusk is a double baked bread made of barley flour. Perfect with tomato based salads, traditional Greek salad and any vegetable based Mediterranean dip. Cretan Rusks and how to eat them Dakos consists of a slice of cracked barley bread, called paximadi, that is moistened and garnished with crushed or grated ripe tomato and crumbled feta or mizithra cheese.

Steps to make Traditional barley dakos:

1. Mix the yeast wih half of the wheat flour and adding tepid water, make a thick batter that you set aside to rise until it doubles in volume.
2. Mix the rest of the flour adding the salt, then the honey that you have mixed with a little tepid water as well as the oil and the risen yeast. Add as much tepid water as is needed and knead until you have a pliable dough.
3. Set aside the dough to rise then press it back down. Divide into 16 pieces and form them into a sausage shape of 3 cm diameter. Score them well lengthwise in the middle and after wetting the ends lightly press them togeher to form a ring, like a bagel.
4. Place them on a baking tray brushed with oil and set them aside to rise once more.
5. Bake at 180°C for one hour in a preheated oven. As soon as they cool cut them in half where you have scored them previously.
6. Bake at 80°C for about 3 hours until they dry.
7. They are… AMAZING!!!

Perfect with tomato based salads, traditional Greek salad and any vegetable based Mediterranean dip. Cretan Rusks and how to eat them Dakos consists of a slice of cracked barley bread, called paximadi, that is moistened and garnished with crushed or grated ripe tomato and crumbled feta or mizithra cheese. It is flavored with oregano and garnished with olives as well as a generous dose of extra virgin olive oil, preferably from Crete. Dakos (or ntakos) is the name given to this very traditional Cretan salad which sits on a barley rusk base. This Dakos salata is a bit like the Cretan version of Itallian bruschetta.

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