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Similar to the Cretan dákos, this snack or starter made on Kefaloniá and Lefkáda is named after oregano, rígani. Take a piece of firm bread or paximádi, soften in a bit of water, and top it with tomatoes, crumbled cheese and oregano, with olive oil and vinegar on top.

Dips, pies, snacks & mezedes

Ionian Islands

Text © Dana Facaros

Image by Saintfevrier -CC BY-SA 3.0