Traditional barley dakos
Traditional barley dakos

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, traditional barley dakos. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Traditional barley dakos is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Traditional barley dakos is something which I’ve loved my entire life.

Great recipe for Traditional barley dakos. This is a recipe for traditional dakos, the traditional barley rusks that you can use with salads and not only. Recipe by liavegan 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.

To get started with this recipe, we must first prepare a few components. You can cook traditional barley dakos using 7 ingredients and 7 steps. Here is how you can achieve that.

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

It is flavored with oregano and garnished with olives as well as a generous dose of extra virgin olive oil, preferably from Crete. Dakos is a traditional Cretan dish consisting of a dry barley rusk that is topped with crumbled feta cheese, chopped tomatoes, olives, capers, and herbs such as oregano. 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.

Steps 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. Even the bookstore's version is technically a variation on the most traditional version of Dakos, which comes from the island of Crete. It uses rusks, or twice-baked bread made out of barley, as a figurative and literal base.

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