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knowledge of the stones, natural phenomena and
the environment.
“Arkatena” bread from the Kilani
and Omodos communities
The art of making “arkati” - a special sourdough
made from chickpea - and “arkatena” bread,
originates mainly from the communities of
Kilani and Omodos. In the old days, these two
communities used to supply neighbouring villages
with sourdough so they could make the bread
too. The art can also be found in other semi-
mountainous, Limassol wine-producing villages,
as well as in communities within the Paphos
district. The “arkati” sourdough is made from the
foam produced by fermented chickpeas. Its name
is thought to originate from the word “ergatis”
(worker) because of the extended amount of
time it took to make the specific sourdough. It
would take an entire evening, and required a lot
of persistence and patience. In addition to being a
part of the Kilani and Omodos communities’diets,
“arkatena” are – and were - also directly linked to
the circle of life, since they were routinely used
The technique of dry stone
Arkatena
