A non-recipe recipe. Of Greek dakos.
Traditionally made with large barley rusks and grated beefsteak tomatoes. I had little barley rusks (dakakia/paksimathia) that I made a few days ago and some small plum tomatoes at hand, the sweetest there is, cut in half so their juices run out onto the hearty rusks; feta, —Greek of course, don’t let me hear anything about feta from another country.
0 Komentar untuk "Greek dakos, my way"