August traditionally marks the season for arkatenos in Paphos villages

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), […]