Traditional barley dakos
Traditional barley dakos

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, traditional barley dakos. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Traditional barley dakos is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Traditional barley dakos is something that I’ve loved my whole life. They’re nice and they look fantastic.

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. Malted barley grain is mainly used to brew beer and whiskey but is used here to give the barley rusks a sweet, nutty flavor. Look for it at home-brew stores or order it online, along with malted barley flour.

To begin with this particular recipe, we must prepare a few ingredients. You can have traditional barley dakos using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Traditional barley dakos:
  1. Make ready 4 cups all purpose flour or wholemeal flour
  2. Make ready 4 cups barley flour
  3. Prepare 3 tbsp dry yeast
  4. Prepare 2 tsp salt
  5. Take 2 tbsp honey
  6. Make ready 1/2 cup olive oil
  7. Make ready 2-3 cups tepid water

Dakos/ Ntakos is a traditional Greek salad from the island of Crete. Extra virgin olive oil, juicy tomatoes, salty feta cheese combine to form an amazing, full of mediteranean flavors Greek dish! It is recommended to garnish dakos with a drizzle of high-quality olive oil. The dish is usually served as a meze or light dinner.

Instructions 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!!!

It is recommended to garnish dakos with a drizzle of high-quality olive oil. The dish is usually served as a meze or light dinner. For certain thin rusks this may not be required. These traditional Cretan rusks are typically used to make dakos salad, but they also make excellent additions to soups and in other foods where you want some grain bulk. Out of the bag they are very hard and must be softened with water, wine, broth, etc. before eating.

So that’s going to wrap this up with this exceptional food traditional barley dakos recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!