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Cereals and bread from Cyprus
Arkatena are Cypriot koulouri (circular breads) and rusks raised with arkatis, the white foam that forms when cracked chickpeas ferment in hot water with ginger, cloves and bay leaves in a sealed jar. The foam is collected and mixed with water and flour into a starter for the dough.
| Cracked chickpeas | [katsounotou2023] |
| Hot water | [katsounotou2023] |
| Ginger, cloves and bay leaves | [katsounotou2023] |
| Flour and water | Mixed with the foam to make the starter, then the dough[katsounotou2023] |
| Starter | spontaneous (chickpea foam) |
What changes: Cracked chickpeas in hot spiced water foam up in a sealed jar
Output: arkatis foam.
Microbes at work in this step
A spontaneous anaerobic fermentation; a white foam (arkatis) forms on the surface.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Arkatena are Cypriot koulouri (circular breads) and rusks raised with arkatis, the white foam that forms when cracked chickpeas ferment in hot water with ginger, cloves and bay leaves in a sealed jar. The foam is collected and mixed with water and flour into a starter for the dough.
Arkatena are leavened with the foam of a spontaneous chickpea fermentation, as is the Greek eftazymo. In Cyprus the cracked chickpeas steep in hot water with ginger, cloves and bay leaves in a sealed jar.
The Greek chickpea leaven carried Clostridium perfringens and Bacillus cereus as its main isolates, and the Greek fermenting liquid was not toxic to mice when injected in one test, from which the authors judged the product safe to eat. That one test does not clear a home batch. In that study the liquid's pH had fallen only to about 5.4 at 18 hours, above the FDA's growth limits for C. perfringens (5.0), B. cereus (4.3) and C. botulinum (4.6), and a sealed jar keeps out air. Arkatis itself has not been tested, and the study's abstract reports no test for C. botulinum. Do not taste the jar's liquid or foam.
Hazards the sources name: Clostridium perfringens and Bacillus cereus, the main isolates of the Greek chickpea leaven (not tested in arkatis).
Every number is labelled with how it is known. How this atlas is made
Arkatena rusks were first made in Omodos around 1880, from an arkatis recipe brought from Smyrna. The name may come from the Greek ergatis (workman), for the laborious starter. Arkatena were once offered at christenings and weddings.
