Informacja dotycząca plików cookies
Serwis wymaga plików cookies do prawidłowego działania strony. Korzystanie z serwisu bez zmiany ustawień dla plików cookies oznacza, że będą one zapisywane w pamięci urządzenia. Ustawienia te można zmieniać w przeglądarce internetowej.
Dakosy is one of the most popular snacks in Crete. It is simple and fast to prepare, and at the same time very healthy and tasty. Its taste is primarily determined by the high quality of all ingredients. The dakos name actually refers to the pancakes (paximadia) that are needed to prepare it. Ready biscuits can be bought without any problem in Greek supermarkets, so it's worth coming back from vacation to complete your luggage with their parcel. In Poland, you can easily buy them at kreta24.pl . In our opinion, these are some of the best paximadia that we had the opportunity to eat.
Rukhas (paximadia) are made in a traditional way from barley flour, salt and yeast. Barley flour is a source of valuable ingredients and vitamins from the B group, and fiber, whose beneficial action allows to reduce the level of bad cholesterol. This flour has the lowest glycemic index of cereals, which allows for lowering the blood sugar level. All this makes these rusks in combination with tomatoes and olive oil a very healthy and filling snack. We, for our part, are strongly encouraged to try the dakos in Crete in some small family tavern, because in such places they will be the best.
However, if you would like to prepare them yourself, it is very simple.
1. Tomatoes are grated on a grater with a thick mesh. We throw the skin out, and the tomatoes are drained from the excess of water.
2. Rinse the rusks quickly under running water. It should be done quickly, because the water soaked with water begins to disintegrate.
3. Pour each half with a small amount of olive oil (about a tablespoon).
4. On each rusk, put a spoon (or more - depending on its size) of the grated tomatoes, which we slightly solicate.
5. Finely crumble Myzithra or feta and put on dakosy. Each sprinkle with a pinch of oregano, pour the oil. On top, we put a few olives and it's ready!
Καλή όρεξη!
The Greek cuisine shows that the broad bean which is also known in our country does not have to be just a seasonal ingredient. In the dried form, which is practically unavailable in our stores, it is a component of interesting dishes. Today, we offer you one of them, i.e. a paste of dried bean.
Kalitsounia is a quite labor-intensive dish similar to the dumplings. Like them, they can contain various types of filling, both in the salty and sweet versions. However, in contrast to the calitsounia dumplings, they are deeply fried in deep oil or baked in the oven.
Halloumi cheese comes from Cyprus, where its average consumption per capita is 8 kg per year. It is a white, semi-hard cheese made from unpasteurised sheep's milk, from a mixture of sheep and goats, possibly with the addition of cow's milk. Halloumi taste is sometimes enriched with the addition of mint.
Komentarze
komentarz z
tylko dlaczego te sucharki sprzedają w takich wielkich paczkach :-D jak kupisz to masz na 2 tygodnie...
komentarz z
Są różnej wielkości opakowania i sucharki. Poza tym mogą poleżeć naprawdę długo.
komentarz z
najmniejsze, jakie znalazłem są i tak o wiele za duże jak dla mnie ;) ale racja, leżeć mogą
komentarz z
Miałam okazje spróbować w tym roku :)
komentarz z
Mniam mniam uwielbiam
komentarz z
Na wakacjach były pyszne w domciu też :) tylko słońca było mniej
komentarz z
Niestety słońca z Grecji jeszcze nikt nie importuje ;) A szkoda bo w takim dniu jak dziś w Polsce przydałoby się na pewno.
komentarz z
Uwielbiam :)
komentarz z
Pyszności
Wypełnij poniższy formularz aby dodać komentarz
lub kliknij w poniższy link aby skorzystać z możliwosci komentowania przez facebooka:
https://www.facebook.com/crete.poland/posts/10153945880137551