August marks the season for arkatenos, a traditional soughdough bread made from fermented chickpeas, to be baked mostly in Paphos and Limassol, scholar Anna Tselepou said on Wednesday.
Tselepou added that the process began with “arkatis”, a traditional leaven produced by fermenting chickpeas in hot water.
“Arkatis, which apparently comes from the word ‘ergati’ (worker), is a leaven produced by fermenting chickpeas in hot water,” she told the Cyprus News
