A centuries-old tradition or country food that has become a delicacy!
“Dakos”, “Paximadi”, “Kukovaya” – several names for one very popular and tasty Cretan dish!
From time immemorial, Cretans ate everything they could find.
Many travelers who visited Crete in the distant and recent past noted that often in villages, people lived so poorly that they ate crackers, olives and greens that they found in the fields.
When they baked barley, wheat or rye bread, they baked a lot at once. Then the bread became stale and was stored in bags. Lightly soak in water before use.
Now, of course, we eat dacos not only in taverns, but we also like to cook at home.
The classic recipe is to take a cracker, lightly soak it in water, then grate a fresh tomato on top of the cracker, put a piece of feta cheese on top, mesitra (white salty soft cheese), pour olive oil over the whole structure, sprinkle with oregano and decorate with olives.
Voila – a delicious snack is ready!
Of course, there are different cooking options – with the addition of herbs, finely chopped onions, hot peppers. Everyone prepares dacos in their own way.
If “paximadi” is translated as cracker, but where did the name Dakos come from?
According to one legend, Dakos was the imperial cook in the palace of Constantinople.
When the crusaders besieged Constantinople, the inhabitants suffered from hunger. Soon the imperial kitchen warehouses were also empty.
But the cook had to feed his master. And then one day, Dakos, using old crackers and goat cheese, created this dish, which the emperor liked. Later people named this dish after the imperial chef.
I don’t know if this is true or not, but I highly recommend that everyone who has visited the island try this wonderful and ancient dish!
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