Dakos from Plenty More (page 43) by Yotam Ottolenghi

  • ground allspice
  • capers
  • feta cheese
  • black olives
  • red onions
  • parsley
  • tomatoes
  • dakos

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.31 in the US edition. Can substitute other rusks for dakos.

  • lou_weez on July 09, 2021

    Delicious!! I used friselle - a twice baked bread that needs to be dipped in water to soften slightly and is totally addictive.

  • kari500 on January 01, 2020

    First time I made exactly as written, and it was delicious. This time I made it with TJs garlic/cheese croutons, and it was only slightly less delicious, and they were much easier to find. I also sort of played around with amounts - this recipe is very forgiving, and easy. It was the star of our New Year's Eve dinner.

  • lizebeth on December 18, 2017

    Unable to find dakos and no time to bake bread. I used toasted until crisp sourdough and the salad was still terrific.

  • westminstr on September 23, 2016

    I subbed stale-bread croutons for my freezer, tossed with olive oil and toasted until golden brown and dry, for the rusks. Also omitted the all-spice. Otherwise made as written and everyone really enjoyed it!

  • mondraussie on September 08, 2016

    I used home made labneh instead of feta. Delicious!

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