Dakos with fennel and olives
Ingredients:
3 barley rusks
10 tablespoons extra virgin olive oil
2 tablespoons fennel, finely chopped
1 cup cracked green olives (tsakistès), remove pits and cut flesh into small pieces
2 tablespoons fresh lemon juice
1 teaspoon lemon rind, freshly grated
Salt, coarse grain, to taste
Preparation:
Use a bowl to mix the cut olives, fennel, lemon rind and salt. Dip the ‘Dakos’ rusks in water and then let them dry. Pour a little olive oil over them, sprinkle them with lemon juice and top them with the mixture of olives. Serve immediately.
Prefectures of Crete
Chania Prefecture
Municipality of ChaniaMunicipality of ApokoronasMunicipality of PlataniasMunicipality of KissamosMunicipality of Kandanos - SelinosMunicipality of GavdosMunicipality of Sfakia
Rethymnon Prefecture
Municipality of RethymnonMunicipality of MylopotamosMunicipality of AmariMunicipality of Agios VasiliosMunicipality of Anogia
Heraklion Prefecture
Municipality of HeraklionMunicipality of MaleviziMunicipality of Archanon - AsterousionMunicipality of FestosMunicipality of GortynaMunicipality of ChersonissosMunicipality of Minoa PediadosMunicipality of Viannos
Lassithi Prefecture
Municipality of MirampeloMunicipality of SitiaMunicipality of IerapetraMunicipality of Oropedio