Could you imagine a round barley rusk to be SO tasty and nutritious?
I promise you it is!

What is a  “Cretan rusk”?

First of all, it is from Crete! The well known big island in Mediterranean sea.

Dakos from Crete or round Rusk

A well double baked rusk made of barley, rye or wheat flour. 
You may find it with mixed flours or with one of them. It depends on the village it is made, it depends on the bakery or the cooker!
Whichever Cretan rusk you find it will be tasteful.
Crete has a very old tradition in rusks. It takes us down to 1a.c. and earlier.

Ways to eat a round rusk

Main dish, as a light breakfast, lunch, dinner with fresh summer tomatoes, extra virgin olive oil, myzithra cheese and origanum
Side dish, together with boiled winter vegetables and extra virgin olive oil
Inside a salad, break it into pieces and put it in your favourite salads

Is that all?

We could speak for hours about one simple Cretan black rusk!!
I promise I will dedicate one BIG post to it, for those who want to learn more about its story and add much more nutrition to their diet!


Dakos from Crete or round Rusk
Save RecipeSave Recipe


  • 4 cretan barley rusks
  • 2 fresh soft tomatoes
  • 200gr myzithra cheese
  • 100gr extra virgin olive oil
  • sea salt
  • origanum


  1. Rub the soft tomatoes in a bowl and add sea salt, origanum and extra virgin olive oil.Let is stand.
  2. First, wet the rusks with a little water to soften and spray them with olive oil.
  3. Coat them with the tomato mixture.
  4. Grate myzithra cheese on it and add some more olive oil and some origanum.