Cretan Dakos


One of the healthiest and nutritionally smartest snacks in the world.

An ordinary snack in Crete, suitable for breakfast or dinner, with very basic ingredients. Barley is one of the oldest cereals on the planet. Rich in protein, magnesium and fiber, it was the main food of the Spartans, but also one of the main cereals eaten by all the ancient Greeks. It boosts bowel function, brings about a feeling of satiety and helps with weight loss. It is suitable for patients with type 2 diabetes, because it allows the gradual release of glucose and helps them control their sugar levels.

Dakos is also called “ladouristo” in Eastern Crete, from the verb “ladourizo”, meaning to sprinle, or “kouloukopsomo”, from the word “koulouki”, which in the Cretan dialect means dog, due to the habit of the people to feed wet dakos (rusk) to animals. It is known as “koukouvagia” in Western Crete.


Dip the rusk in water for 3 seconds. Then put it on a plate, spread the olive oil on it first, then the grated tomato and salt. Add the crushed feta or xinomyzithra. Add a little oregano and a few drops of olive oil for the finishing.

Variations: Some people prefer the xygalo or Cretan graviera, or leave the dairy products out completely. Others, for a spicier taste, accompany their Dakos with 5-6 olives, capers or pickled sea fennel. Those who do not like tomato, replace it with abundant lemon juice(2 tablespoons).

TIP: If you have picked rusk that is too hard, otherwise called “caukalo”, which is rich in barley, leave your bread in the water a little longer (about 30 seconds) to soften it and then lightly dab it with a towel to remove the excess water.

Servings: 1

Time: 5'



  • 1 ripe tomato grated
  • Barley rusk, 1 kouloura or 1 dakos
  • 2 - 3 tablespoons Zakros Olive Oil Politeia extra virgin olive oil
  • salt
  • oregano (optional)
  • xinomyzithra or crumbled feta