Barley rusk and tomato salad (Dakos)
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Moisten round barley rusks (1 per person) (paximadia) with cold water. Serve them on a plate, topped with finely chopped tomato, and crumbled feta cheese. Drizzle olive oil over the top and let the rusks absorb it. Add oregano, salt, and pepper to taste.
» Greek cooking recipes » CRETAN CUISINE
Fried cheese with onions (Tiganito tyri me kromyon)
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300g onions, thinly sliced
1/3 cup red wine
1 cup olive oil
150 g dry myzithra or goat cheese or haloumi, cut into 12 triangles
6 slices of sandwich bread, cut diagonally (12 triangles)
flour for dusting
1 tbsp wine vinegar
a pinch of dried thyme
salt and pepper
Fry the bread in olive oil until golden on both sides. Wet the cheese triangle and dust with flour and fry in hot olive oil, until golden on all sides. Saute the onion until wilted and add the thyme, wine, vinegar, and salt and pepper, to taste. Simmer until the onions are glazed and allow to cool. Spoon some onion mixture on the fried bresd and place a fried cheese triangle on top (serves 4)
» Greek cooking recipes » BYZANTINE DINNER