Snack ideas for Barley Rusks

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In Greece they make this dish with rusks — twice-baked breads made of different types of flour, including barley, wheat, chickpea flour and rye You can make your own rusks by drying out thick slices of whole grain bread in the oven It’s a good way of preserving bread before it goes stale or moldy, but it does take about eight hours

Greek Bruschetta

In Greece they make this dish with rusks — twice-baked breads made of different types of flour, including barley, wheat, chickpea flour and rye You can make your own rusks by drying out thick slices of whole grain bread in the oven It’s a good way of preserving bread before it goes stale or moldy, but it does take about eight hours

Dakos or ntakos! Also known as koukouvayia (=owl in greek)! Dip the barley rusks in water but not for too long! Chop one small tomato in tiny pieces for each rusk. Pour some olive oil and oregano and top it with feta or mizithra cheese! You can add olives if you want to :)

Dakos or ntakos! Also known as koukouvayia (=owl in greek)! Dip the barley rusks in water but not for too long! Chop one small tomato in tiny pieces for each rusk. Pour some olive oil and oregano and top it with feta or mizithra cheese! You can add olives if you want to :)

Ntakos Rusks with chopped tomato, mizithra cheese and capers.

Ntakos Rusks with chopped tomato, mizithra cheese and capers.

A Barley Rusk Salad called Mostra

A Barley Rusk Salad called Mostra

MEDITERRANEAN-DIET_ARTICHOKE_BARLEY-RUSK-SALAD

MEDITERRANEAN-DIET_ARTICHOKE_BARLEY-RUSK-SALAD

ORGANIC DOUBLE BAKED BARLEY RUSKS - FAISTOS CRETE - Byzantines thought that it was a great creation of the famous in Roman times gastronomist Paxamou. Today paximadi, something like barley rusk, has been associated with the island of Crete and the popular Cretan recipe “dakos” (paximadi, feta cheese, minced tomato, oregano, cappari). Made with simple means and natural materials it offers the wealth of grains, fiber, minerals and vitamins, especially B complex and vitamin E.

ORGANIC DOUBLE BAKED BARLEY RUSKS - FAISTOS CRETE - Byzantines thought that it was a great creation of the famous in Roman times gastronomist Paxamou. Today paximadi, something like barley rusk, has been associated with the island of Crete and the popular Cretan recipe “dakos” (paximadi, feta cheese, minced tomato, oregano, cappari). Made with simple means and natural materials it offers the wealth of grains, fiber, minerals and vitamins, especially B complex and vitamin E.

The Dakos. Barley Rusk with tomato paste, Feta Cheese and Apaki (Cretan smoked pork)  Traditional #Cretan Products at #TEDxHER

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