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In Kato Zakros, seaside tavernas serve these barley rusks
topped with chopped tomato, olive oil and oregano to foreigners
under the name `dog biscuits´. The rusks are hard and
crunchy, but that's the only similarity. In fact, the word koukouvayia means
owl; perhaps their roundness reminds people of owl eyes. In
any case, once you acquire a taste for this traditional peasant
snack, it's hard to start a meal without it.
If you have no access to crunchy Cretan rusks, thickly slice
a loaf of your favourite bread and bake it for an hour or
more in a very low oven, until hard on both sides.
(Serves 1-2 people)
- 1 large barley or whole wheat rusk
- 2 tablespoons olive oil
- 1 large tomato, chopped
- 1 tablespoon myzithra cheese or soft, mild feta
- 1 teaspoon oregano or marjoram
- 1 clove garlic, crushed (optional)
Sprinkle the rusk on both sides with water to soften it.
Pour 1 tablespoon of the oil over it, then add the chopped
tomato and the other tablespoon of oil, the crumbled cheese,
the herbs, and salt and pepper to taste. If you like garlic,
mix it in with the tomato (though most Cretans would not do
this). This is a wonderful snack, filling and satisfying,
crunchy, piquant and creamy at the same time.
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