Leblebi

Leblebi is a cherished snack made from roasted chickpeas, enjoyed in countries such as Afghanistan, Iran, Syria, and Turkey. It is available in various seasoned varieties, including salted, spiced, flavored with dried cloves, or even candy-coated. Interestingly, in Tunisia, "leblebi" also refers to a hearty chickpea breakfast soup that includes egg and stale bread.

The chickpeas used for leblebi are selected meticulously, considering factors such as shape, size, color, and harvest time, with a preference for large-seeded Kabuli chickpeas. There are two main types of leblebi: dehulled (like Sarı Leblebi and Girit Leblebi) and non-dehulled (such as Beyaz Leblebi and Sakız Leblebi). These varieties were introduced to various regions by the Turks from Anatolia.

Leblebi has a long history, dating back to around 1000-1500 CE in Iran, although historical records are limited. The traditional production process involves several steps: cleaning, soaking, tempering, boiling, roasting, and dehulling. The name "leblebi" likely derives from the Arabic word "leblab" which refers to the Lablab pulse, known for its edible beans.

Roasted chickpeas are not only popular in Turkey but also in Iran, the Middle East, Central Asia, Greece, Sicily, India, and Pakistan. Adding to its cultural significance, an operetta titled "Leblebidji Hor-Hor Agha" was composed by Ottoman composer Tigran Chukhajian in 1875, highlighting the snack's place in the region's cultural heritage.