First of all I would like to thank my fellow blogger Tina Marie from
Life in the Slow Lane at Squirrel Head Manor for passing to me the Life is Good Award. I will have to answer 10 questions about me, which I am in the process of writing them down and I will publish them in my next post. Thanks Tina Marie! Go check her blog as it has some really juicy meals there and a lot of fun.
I have written before about Crete but I will do it again as new readers are added to our company. Crete is the biggest island in Greece. Is situated on the southern part of it and is full of beautiful beaches. When I say beautiful I mean it in every sense. To me they are even better than the Caribbean’s, and I’ve been there too. If you ever have the chance to take a trip here, I am sure you will love the place. It is not a coincidence that people from all over the world who visit, once they come, they return again and again. I know it’s a long trip; I’ve done it myself many times, but believe me it is certainly worth the time and effort. Here are some of the photos of Falasarna, Palaiohora and Fragokastello (just three of the innumerous beaches of the island).
That was a long parenthesis. Going back to food, I am sure you all have heard of the Cretan Diet. It is considered one of the best in the world. Dakos is an appetizer/ salad, but do not kid yourselves it is a full meal as it contains fibers, proteins, milk, vegetable and oil. Originally is made with xinomizithra cheese, a specific cheese made only in Crete, but feta is a great substitute as well. Also sometimes the Cretans put the tomatoes in boiling water for a few seconds and unpeel them, but again this is not mandatory. The basis of this dish is kritharokouloura.
I do not know if you can find it where you live, but do try it as it makes all the difference in the world. It is dried bread made of barley flour just like in the picture above. Now let’s see the rest of the ingredients.
Cretan Dakos
Ingredients
1 kritharokouloura
1 tomato, diced
60 gr. feta cheese, crumbled
Pinch of oregano
4 tbsp olive oil
Instructions
You put the kritharokouloura under the tub and bath it for a few seconds (like 5 seconds) to make it softer. Put it on a dish and add 2 tbsp of olive oil. Add the diced tomato and above it add the crumbled feta cheese.
Throw the remaining 2 tbsp of olive oil and spread the oregano and it is ready. Trust me on this it looks simple but once you start eating you simply cannot stop. The proportions are only indicative you can add or subtract according to your liking.
Labels: appetizer, Greek, Salads
