CRETAN DAKOS - KOUKOUVAGIA (OWL)
Steps:
- Wet the rusks and dry with a clean towel. Grate the tomato and combine with the feta. Spread on the rusks. Sprinkle with the oil, salt, oregano and a little grated onion, if using.
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- Grate down as close to the skin as possible. Do not grate the skin. Place your coarsely grated tomato juice in a bowl or plate.
- Wet each rusk under cold running water and shake off any excess water and place on a plate. Cretan rusks are very hard but you do not want to soften them too much as you do not want soggy dakos. The dakos should still be crunchy but easily breakable.
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