32 Gastronomy in Cyprus Production method: Milled chickpeas and ginger are immersed in hot water in the morning; by late evening, foam starts rising to the surface. This foam (“Arkatis”) is gradually collected overnight and covered with flour. The foam is left to“swell”and then kneaded with flour and various herbs, such as mastic, nutmeg, etc. The dough is then shaped into “koulouria”, baked in a pre-heated oven. After baking, soft “koulouria” can be re-baked (after first cooling) for 5-6 hours to harden (“paximadia” rusks). Gastronomy: Consumed either in their soft form or as bread (“pannishides”), or in the form of rusks.
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