Dakos with Ouzo and Xinomyzithra Cheese

Dakos with Ouzo and Xinomyzithra Cheese Recipe - Vegetarian Greek Dish

Region / culture: Greece | Preparation time: 30 minutes | Servings: 8 |

Vegetarian diet

Introduction

Dakos with Ouzo and Xinomyzithra Cheese is a traditional Cretan dish that is bursting with flavor and freshness. This dish is perfect for a light and refreshing meal, especially during the hot summer months. The combination of juicy tomatoes, creamy cheese, and crunchy barley rusks creates a delicious and satisfying dish that is sure to impress your taste buds.

History

Dakos, also known as koukouvagia, is a traditional Cretan dish that dates back centuries. It is a simple and rustic dish that was originally created as a way to use up stale bread. The dish has evolved over time and is now enjoyed as a popular appetizer or light meal in Greece and beyond. The addition of ouzo and xinomyzithra cheese adds a unique twist to this classic dish, making it even more flavorful and delicious.

Ingredients

8 small barley rusks
1 shot of ouzo
250 g of xinomyzithra cheese
1 big ripe tomato
1 shot of olive oil
oregano
salt
freshly-ground pepper

How to prepare

Wash and grate the tomatoes into a mixing bowl.
Add salt, pepper, olive oil, oregano, and a few drops of ouzo.
Mix well and let it marinate for 30 minutes.
Grate the cheese.
Quickly wet the barley rusks in cold water, without soaking them.
Sprinkle with ouzo, add the tomato mixture, cover with grated xinomyzithra cheese, sprinkle with a few drops of olive oil, and serve.

Variations

Add olives or capers for a briny kick.
Top with fresh herbs like parsley or mint for a burst of freshness.
Substitute feta cheese for xinomyzithra cheese for a different flavor profile.

Cooking Tips & Tricks

Be sure to use ripe, juicy tomatoes for the best flavor.

- Let the tomato mixture marinate for at least 30 minutes to allow the flavors to meld together.

- Grate the cheese just before serving to ensure it is fresh and creamy.

- Wet the barley rusks quickly in cold water to soften them slightly without making them soggy.

- Sprinkle the ouzo over the barley rusks for a burst of flavor.

- Drizzle a few drops of olive oil over the finished dish for a touch of richness.

Serving Suggestions

Serve Dakos with Ouzo and Xinomyzithra Cheese as an appetizer or light meal alongside a fresh salad or grilled vegetables.

Cooking Techniques

Grate the tomatoes for a smoother texture.

- Wet the barley rusks quickly to soften them without making them soggy.

- Sprinkle the ouzo over the barley rusks for a burst of flavor.

Ingredient Substitutions

Use feta cheese or ricotta salata in place of xinomyzithra cheese.

- Substitute rye or whole wheat rusks for barley rusks.

Make Ahead Tips

Prepare the tomato mixture and grate the cheese ahead of time, but assemble the dish just before serving to prevent the barley rusks from becoming soggy.

Presentation Ideas

Arrange the Dakos with Ouzo and Xinomyzithra Cheese on a platter and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair Dakos with Ouzo and Xinomyzithra Cheese with a crisp white wine or a refreshing ouzo cocktail for a perfect match.

Storage and Reheating Instructions

Store any leftover Dakos with Ouzo and Xinomyzithra Cheese in an airtight container in the refrigerator for up to 1 day. Reheat in the oven at a low temperature to maintain the crunchiness of the barley rusks.

Nutrition Information

Calories per serving

Each serving of Dakos with Ouzo and Xinomyzithra Cheese contains approximately 300 calories.

Carbohydrates

Each serving of Dakos with Ouzo and Xinomyzithra Cheese contains approximately 25 grams of carbohydrates.

Fats

Each serving of Dakos with Ouzo and Xinomyzithra Cheese contains approximately 15 grams of fats.

Proteins

Each serving of Dakos with Ouzo and Xinomyzithra Cheese contains approximately 10 grams of proteins.

Vitamins and minerals

Dakos with Ouzo and Xinomyzithra Cheese is a good source of vitamin C, vitamin K, calcium, and potassium.

Alergens

This recipe contains gluten and dairy.

Summary

Dakos with Ouzo and Xinomyzithra Cheese is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious and satisfying meal.

Summary

Dakos with Ouzo and Xinomyzithra Cheese is a delicious and refreshing dish that is perfect for a light and satisfying meal. With its combination of juicy tomatoes, creamy cheese, and crunchy barley rusks, this dish is sure to become a new favorite in your recipe repertoire. Enjoy this traditional Cretan dish with a glass of ouzo and savor the flavors of Greece in every bite.

How did I get this recipe?

I have a clear memory of the first time I discovered this recipe for Dakos with Ouzo and Xinomyzithra Cheese. It was a warm summer day in the village where I grew up, and my dear friend Maria invited me over to her home for a traditional Greek meal. I had always admired Maria's cooking skills, and I was eager to learn some new recipes from her.

As soon as I walked into Maria's kitchen, I was greeted by the intoxicating aroma of garlic, oregano, and olive oil. Maria was busy chopping fresh tomatoes and cucumbers, and she had a big smile on her face as she welcomed me with a hug.

"Yiayia, you're just in time to help me make Dakos!" Maria exclaimed, referring to the traditional Cretan salad that is a staple in Greek cuisine. I had never tried Dakos before, but I was excited to learn how to make it.

Maria showed me how to soak the barley rusk in water to soften it, and then we topped it with a generous amount of ripe tomatoes, cucumbers, olives, capers, and feta cheese. But what really set Maria's Dakos apart was the addition of ouzo and Xinomyzithra cheese.

As we sat down to enjoy our meal, Maria poured us each a glass of ouzo, a traditional Greek spirit that is known for its distinct anise flavor. The ouzo added a unique depth of flavor to the Dakos, and I was immediately hooked.

After our meal, Maria shared with me the story of how she had learned to make Dakos with Ouzo and Xinomyzithra Cheese from her own grandmother. She explained that Xinomyzithra cheese is a traditional Greek cheese that is made from sheep's or goat's milk, and it has a tangy, creamy flavor that pairs perfectly with the ouzo and the fresh vegetables in the Dakos.

I was inspired by Maria's passion for cooking and her dedication to preserving her family's culinary heritage. I knew that I wanted to learn more about traditional Greek recipes and techniques, so I asked Maria if she would be willing to teach me some of her favorite dishes.

Over the next few weeks, Maria and I spent countless hours in her kitchen, experimenting with different ingredients and flavors. We made souvlaki, moussaka, baklava, and of course, Dakos with Ouzo and Xinomyzithra Cheese. Each dish was a lesson in Greek cooking and culture, and I savored every moment spent with Maria in her warm and welcoming kitchen.

As the years went by, I continued to hone my skills in the kitchen, drawing inspiration from Maria and the other cooks and chefs I had met along the way. I learned to trust my instincts, to embrace new flavors and techniques, and to always cook with love and passion.

Today, whenever I make Dakos with Ouzo and Xinomyzithra Cheese, I am transported back to that warm summer day in Maria's kitchen, where I first discovered the magic of Greek cuisine. I am grateful for the opportunity to learn from Maria and to carry on the tradition of sharing delicious food with family and friends.

And so, I pass on this recipe to you, my dear grandchildren, in the hopes that you will continue to explore the rich and diverse world of Greek cooking. May you always remember the joy and the love that goes into every dish, and may you never forget the lessons learned in the kitchen of your yiayia. Opa!