Cretan Dakos, also known as Koukouvagia (“owl”), is one of the most iconic traditional dishes of Crete. It’s a simple yet delicious combination of barley rusks, juicy ripe tomatoes, creamy cheese, and TOPOS Premium EVOO. Often enjoyed as a light meal, appetizer, or meze with wine or raki, Dakos perfectly represents the essence of the Cretan diet: fresh, wholesome, and bursting with Mediterranean flavors.
Ingredients (for 2 servings):
2 large barley rusks (Cretan paximadi)
2 ripe tomatoes, finely chopped or grated
100 g (3.5 oz) feta cheese or Cretan mizithra cheese, crumbled
4–5 tablespoons TOPOS Premium EVOO
1 teaspoon dried oregano
A few Kalamata olives (optional)
Salt and freshly ground black pepper, to taste
Instructions:
Lightly moisten the barley rusks by sprinkling them with a little water, just enough to soften them without making them soggy.
Place the rusks on a plate and drizzle generously with TOPOS Premium EVOO.
Spread the grated tomato evenly over the rusks.
Add the crumbled feta or mizithra on top.
Season with oregano, a little salt, and freshly ground black pepper.
Drizzle with some more TOPOS Premium EVOO.
Garnish with olives if desired, and serve immediately.
Dakos is usually served as a light lunch, appetizer, or meze with raki or wine.