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Greek Rusks and Dakos: Cretan Barley Paximadia
Greek rusks, or paximadia, are twice-baked breads dried until hard and crunchy. At Greek Flavours you can buy authentic Cretan barley rusks online, shipped from Greece to the United States, the base of the classic Cretan dakos.
What Are Greek Rusks?
Rusks are bread that is baked, sliced and baked again until all the moisture is gone. That second bake is what makes them keep for weeks and gives them their signature crunch. Cretan rusks are usually made with barley, or a barley and wheat mix, which gives an earthier, more rustic taste than plain wheat.
Dakos: the Cretan Classic
Dakos is the dish most people meet rusks through. You wet a barley rusk lightly, top it with grated ripe tomato, crumbled feta or mizithra, a drizzle of extra virgin olive oil and a pinch of oregano. The rusk softens under the tomato while keeping a little bite. It is a no-cook summer plate that tastes like Crete.
Frequently Asked Questions About Greek Rusks
What is dakos?
Dakos is a Cretan dish built on a barley rusk topped with grated tomato, feta or mizithra, olive oil and oregano. It is served without cooking, as a meze or a light meal.
What are Greek rusks made of?
Cretan rusks are usually made with barley or a barley and wheat blend, twice-baked until dry and crunchy. There are also wheat and whole-grain versions.
How do you eat rusks?
For dakos, moisten the rusk lightly first so it softens. Otherwise use them like a sturdy crouton or bruschetta base, with tomato, olive oil, cheese and herbs, or alongside soups and dips.
How long do rusks keep?
Because they are twice-baked and dry, rusks keep for weeks in a sealed container in a cool, dry cupboard.
How long does delivery take?
Orders are prepared in 2 to 4 working days and then shipped from Greece to the US, with transit time added on top. Rusks are shelf-stable and travel at room temperature.
