How is roasted chickpea (leblebi) produced? Here are the varieties of leblebi

Leblebi was discovered by Şeyh Murat Gazi in 1390.

Evliya Çelebi, on the other hand, stated that leblebi was widely consumed in Istanbul in the 17th century.

It is known that there are currently 40 varieties of leblebi.

HOW IS LEBLEBI PRODUCED?

• Leblebi is a type of nut obtained by processing chickpeas.
• It is obtained through the conditioning of chickpeas as a result of days of effort and roasting them in special ovens.
• This process goes through the following stages: Chickpeas are subjected to a tempering process, meaning heating, 3 times over 3 separate days.
• After the 3rd tempering, they are spread out in an area and left to rest.
• This covers a period of approximately 15 days.
• On the evening of the day the leblebi is to be made, they are soaked to allow them to swell. The next day, they are first heated in the pan where the leblebi will be made, and then their skins are removed by pressing lightly with a tool called a "mafrak".
• During this process, some of the chickpeas are split in two. Those that are split are separated from the whole ones with a sieve.
• Those that are split are also called "broken leblebi".

VARIETIES OF LEBLEBI

Roasted, sugary, white, crispy, salty, spicy, honeyed, poppy-seeded, sesame-seeded, chocolate-covered, vanilla-flavored, clove-flavored, sauced, coffee-flavored, banana-flavored, orange-flavored, cherry-flavored, and coconut-flavored varieties are offered for sale in stores and shops in every corner of our country.

News Source: 12punto