Prep 4 mins
Cook 0 mins
Adapted from Feasting and Fasting in Crete, Delicious Mediterranean Recipes, by Diana Farr Louis (Kedros, Athens, 2001). Reprinted in the Summer 2006 Greek Gourmet Traveler for Kerasma. A word about "Rusks" known in the Greek as "Paximadia": "Twice-baked breads have been around since Roman times, but in Crete they are both staple and luxury. Made of every conceivable type of flour from refined white to coarse wheat and barley, they accompany every meal, crumbled into salads or springing up in sauces. Smaller sweet rusks flavored with coriander, cloves, and mastic were such a delicacy they were served at weddings until recently. Studded with nuts or currants, seasoned with juices and spices, they are still served with coffee, herbal teas, or raki at any time of day."
- Sprinkle the rusk on both sides with water from the tap to soften it a bit.
- Pour 1 tablespoon of the oil over it, then add the chopped tomato and the remaining oil, the cheese crumbled on top, the herbs, and some salt and pepper.
- Serve immediately.
I prepared those payimadia (Dakos) on Crete with the best local products with fresh myzithra as this is a real local farmer recipe. It's the best for lunch especial in summer.
For this recipe the quality of the ingredients is essential.In this way you will love it!
I love the barley rusk crumbled under a mix Cretan salad with tomatoes, cucumbers, peppers, olives, onions and myzithra very much as well. Thanks for posting this recipe!