Crispy pleasure

One of the healthiest Greek foods and of high nutritional value, a rusk is a hard, twice-baked, dehydrated bread, in order to be maintained and eatable longer than fresh bread.

The rusks contain no preservatives, but they usually contain salt. The materials and techniques, as well as their designation vary according to their region of origin, for instance the Cretan rusk is also known as “dakos” while the island of Kythira is largely known for its “ladopaksimada” (rusks baked with oil). Rusks are usually made off wheat, barley, whole wheat and rye.

The history of rusk goes back for centuries and the basic need that led to its creation, was maintaining the bread for a long time as well as the difficulty in daily kneading. It is said that the first rusk was made by the byzantine baker Paxamos and that’s why in Greece a rusk is called “paximadi”.

In general, the rusks should be moistured with water or olive oil in order to be eatable, and this resulted in unique Greek dishes, like the delicious and of high dietary value, cretan dakos, which is a round rusk softened with oil, topped with fresh chopped tomatoes, various herbs and crumbled white cheese.

The Cretan rusk is a product of geographical indication (PGI).


How to make an original cretan dakos or koukouvagia

Ingredients: 3 barley rusks, 6 tablespoons EXTRA VIRGIN OLIVE OIL, 2 large, ripe tomatoes, peeled and grated, 1 cup fèta cheese or mizìthra cheese, grated, Salt to taste


  • Dip the rusks half-roll slices in water to soak a little and let them stand to drain.
  • Next, sprinkle them with olive oil and wait, until the oil seeps into the rusk. Salt as much as you wish, according to the saltiness of the feta cheese.
  • Top with the grated tomato and add the grated feta or mizithra cheese
  • Serve immediately

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