August tradition of arkatenos bread continues in Paphos and Limassol

Nicosia, Cyprus. August is traditionally the season for preparing arkatenos, a sourdough bread made using fermented chickpeas, mainly in Paphos and Limassol, scholar Anna Tselepou said on Wednesday.

The high temperatures of the month were considered particularly suitable for producing the chickpea leaven known as arkatis.

Preparation of arkatis

Tselepou told the Cyprus News Agency that arkatis was produced by fermenting chickpeas in hot water. The name apparently derives from the word “ergati”, meaning worker.

Foam formed on the surface during fermentation was collected and used to prepare the dough. According to Tselepou, August temperatures helped establish the month as the traditional period for kneading arkatenos.

Village customs

Women in villages in Paphos and Limassol used the sourdough to make breads and buns, mainly for weddings, baptisms and other celebrations.

The baked goods were offered to guests as part of local hospitality traditions. The preparation of arkatis was also associated with beliefs and customs, while some women kept elements of the process secret and passed their knowledge from one generation to the next.

Ingredients and heritage

The dough was traditionally prepared with flour and spices including mastic, mahlepi and nutmeg, which gave arkatenos its distinctive flavour.

The tradition formed part of village life and reflected the role of women in preserving local food practices.