Leblebi

Leblebi (Turkish: leblebi; Arabic: ‫ﻗﻀﺎﻣﺔ‬, romanized: Qdameh, Qudamah;

Leblebi
Persian: ‫ ﻧﺨﻮدﭼﯽ‬Nokhodchi; Sicilian: Càlia) is a snack made from roasted
chickpeas, common and popular in Afghanistan, Iran, Syria and Turkey, and
sometimes seasoned with salt, hot spices, dried cloves, or candy coated. In
Tunisia it the term refers to a very popular chickpea based breakfast soup
which also includes egg and stale bread.

Chickpeas used for leblebi are selected for shape, size, color, and harvesting
time, and vary by cultivar. Generally, large-seeded (8 –9 mm in diameter and
30.0 –50.0 g of 100 kernel weight), lighter-colored, round, and smooth
surfaced Kabuli chickpeas are preferred; a thick seed coat and hull, easy to
remove from the kernel is requisite. Harvesting time determines the Leblebi, dehulled
tempering process and quality of leblebi; chickpeas are cleaned and
Type Snack
classified by size, with undeveloped, damaged, shrunken, and broken
chickpeas discarded. Place of origin Turkey and Middle
East
There are two different kinds of leblebi- dehulled leblebi (Sarı Leblebi and
Main Chickpeas
Girit Leblebi) and nondehulled leblebi (Beyaz Leblebi and Sakız Leblebi) ingredients
-introduced from Anatolia to North Africa, the Middle East, Europe, and
Cookbook: Leblebi
some parts of Asia by Turks. Production ranges from Turkey to the Middle
Media: Leblebi
East. In Turkey, the primary leblebi-producing region is Çorum, with a few
additional local varieties such as Ağın Leblebi, çorum Leblebi, and Mardin
Leblebi.
Leblebi, nondehulled
Nutritional value per 100 g (3.5 oz)
Energy 1,493 kJ (357 kcal)

Contents Carbohydrates 58.06 g

Dietary fiber 7.74 g
History
Fat 5.04 g
Methods
Saturated 0.74 g
Etymology
Protein 19.94 g
Beyond Turkey
Units
Trivia
μg = micrograms • mg = milligrams
See also IU = International units
References †Percentagesare roughly approximated
using US recommendations for adults.

History
Record of the origins of leblebi are scarce, though it is thought to date back to 1000–1500 CE in Iran.

Methods
The methods of leblebi production are an inherited tradition, with the steps and the equipment used varying. Utensils generally
include tools for cleaning, grading, and heating, with preparation as follows:

1. cleaning and grading

2. soaking
3. tempering (preheating and resting)
4. boiling
5. resting
6. roasting
7. dehulling

Etymology
Leblebi likely comes from the Arabic word leblab (‫)ﻟﺒﻼب‬, referring to Lablab, a domesticated pulse with edible beans – thus
'leblebi' means 'made from leblab'.

Beyond Turkey
Roasted chickpeas are a popular snack in Iran and throughout the Middle East, Central Asia Greece (Greek: στραγάλια), Sicily,
India and Pakistan.

Trivia
Ottoman composer Tigran Chukhajian (1837–1898) composed an operetta titled Leblebidji Hor-Hor Agha (The Chickpea
Vendor) in 1875.

See also
Lablabi (Tunisian dish)

References
Bilgir (1976).Türk leblebilerinin yapılışı ve bileşimi üzerinde araştırmalar. Ege Üniversitesi Ziraat Fakültesi
Yayınları. No:232, Bornova İzmir:Ege Üniversitesi Matbaası,106.
Leblebi: a Roasted Chickpea Product as a Traditional Turkish Snack Food (http://www.tandfonline.com/doi/full/1
0.1081/FRI-200029424#.UwP8kXWx1Ko), Food Reviews International, Vol 20, Number 3/2004, pages 257 - 274,
(2004).
Comparison of physical properties of raw and roasted chickpeas (leblebi) (http://direct.bl.uk/bld/PlaceOrder.do?UI
N=063207895&ETOC=RN), Food Research International, Vol 31; Number 9, pages 659-665, (1999).

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