Cretan Dakos Salad (Barley Rusk Bruschetta)
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- Опубліковано 19 сер 2016
- Ντάκος
Buy the Barley Rusk here: amzn.to/2b8Zug9
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Hey Dimitra, thanks a lot for the recipe! I guess that was the best one I tried. The only problem is that I cannot find barley rusk here, I will bake myself then... I am Turkish and my husband is Greek, our cuisines are very very similar yet i always follow your recipes for him not to be homesick lol :) You help me a lot even without knowing it. Thanks for that.
Many kisses and hugs from Istanbul! :*
I used to eat this in Chania, Crete. Thanks for the recipe. Can't wait.
Σαλατα για μερακλήδες. Νόστιμη, μυρίζει Ελλάδα και καλοκαίρι ❤. Γεια στα χέρια σου κορίτσι μου 🤗
You brought back lovely childhood memories for me. Love your Chanel , keep up the great work. X
So sweet! Thank you. xoxo
I just got my Barley Rusks from Amazon today. They were very expensive and made me think of substitutions, but in the end I went ahead and got them. I made this for dinner today (I forgot to add olives!!) and I liked it especially since I used a good Turkish olive oil. I wasn’t sure how I was going to eat it since the rusk was quite hard even though I'd dipped it in water a couple of times. I used my hands when it was time to taste it since I wasn’t sure what the rusk was going to be like but after assemblage it turned out to be quite moist. Will make again.
In Corinthia we do something similar but the rusk is soaked in "bevada" (half =1/3 dry white wine to half= 2/3 water respectively.
Now I’m hungry.
My cousin's nouna is from Crete! Were from Northern Greece:) Thanks for sharing this salata!
You're welcome :)
I love all from Greece! 🇬🇷🇬🇷🇬🇷🇬🇷
me too ;)
looks great. I'm from Macedonia, Θεσσαλονίκη
and here when we eat onions - we prefer to put them first in wine vinegar - before placing them over a Ντάκο or a Χωριάτικη
Sounds even better!
nice that a fellow Kritikia is doing this. like your cooking style generally. would like more cream recipes please. thanks:-)
I love it. It is definitely super delicious either way, with fresh mizitra or feta.Thank you for sharing your love for food. 😘❤️ 🇬🇷🇻🇪
Beautiful
Afkharistume👌
Thank you .😘😘
Afckaristume 👌
I'm in Crete on holiday at the moment and we've been trying to do this ourselves ... Thanks for the tips to moisten rusks as we were breaking teeth lol... Very tasty
lol! Yes, they can do some major damage if they're not properly soaked.... My heart is always in Crete! Enjoy your time there :)
I Like to soak the rusk in the grated tomatoes.
I was born in Chania, Crete from Agii Apostoli nice to meet you .. Will try 2 of them for supper , thank you
Nice to meet you too! Enjoy
That looks delicious. I would have liked to have seen Dimitra eat it as well, I want to see how easy it is to eat that hard rusk. Did the water and chopped tomatoes make it easier to eat?
Thanks! It's more than delicious :) It is very easy to eat. Not soggy, but moist. The water moistened it a bit and then most of the moisture and flavor came from the tomatoes and olive oil. Trust me, it was super hard to resist taking huge bite out of, but I needed a picture of it... Next time, I'll just bite the bullet and eat it on camera.. lol
It's a tough job :)
Thanks so much for watching!
+Dimitra's Dishes I shall definitely give it a go. I can find Dakos and I think I might be able to find that cheese too. We have a few Greek delis here in London. Greetings from the UK.
Great!
Hey Dimitra, kalhmera apo chicago. Does the paximadi soften up with the tomato/olive oil moisture ( i know i know dumb question LOL). I bet basil would be great on top what do you think?!?! actually reading through the comments i think you stated it's more of a moist bread but i am sure it keeps it's texture.
Hi Katerina! Great question! The paximadi needs the quick dunk in water as I demonstrated. The tomato mixture adds the rest of the moisture needed with tons of flavor. It does still keep it's texture and it's not mushy.. Give it a try. Basil would do fabulous with this :) All the best!
+Dimitra's Dishes nase kala!
I always thought paximadi was a dry roasted sourdough... unless what I've had is a different variation. This looks good though! :)
Paximadia in Crete come in different varieties. We even have sweet versions. Any dough that is double baked is considered a paximadi. You cam use whichever is easy to find or the one you like best :)
My nonna from Northern Italy - Genoa, made a similar salad with tomatoes and a Very Hard Galletta (break your teeth hard!) .
Cool! we share many similar dishes with Italy :)
👍
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