Çorum Roasted Chickpeas

Çorum leblebisi is a geographical indication product traditionally prepared in the boundaries of Çorum Province using the “damla” variety of chickpeas. The production process employs a four-stage roasting technique, during which chickpeas undergo multiple cycles of resting, exposure, and moistening to transform into leblebi.

Production Area and Usage

Çorum leblebisi is produced exclusively within the boundaries of Çorum Province, and its geographical indication is classified as a “trademark” type. The distinctive qualities of the product are derived from the physical and climatic conditions of the production area and the characteristics of the damla variety of chickpeas used.

Technical Specifications

The chickpeas used in Çorum leblebisi production are of the “damla” variety, characterized by a thick husk. This variety is preferred due to its ability to shed its husk easily. The chickpeas selected for production must weigh at least 55–57 grams per 100 natural units. Only damla chickpeas grown in Çorum or in regions with similar climatic conditions may be used. The flavor and quality of the product are closely tied to adherence to these technical requirements.

Natural and Climatic Factors

Çorum’s low humidity, evening winds, and its location between the Black Sea and Mediterranean climate zones create ideal conditions for drying chickpeas and producing leblebi. After roasting, the resting of chickpeas in telis sacks and their subsequent exposure in open, shaded areas are significantly influenced by Çorum’s unique atmospheric conditions. Particularly, low humidity and winds blowing from specific directions directly affect the success of husk removal as well as the flavor and texture of the leblebi.

Production Process

The production process consists of four main roasting stages:

1. First Sorting and Grading: Damla chickpeas are sieved through nine-hole sieves. Only chickpeas passing through the No. 8 and No. 9 sieves are used.
2. First Roasting and Resting: Chickpeas are roasted for 12–17 minutes in traditional ovens made of brick and clay, heated with wood. After this process, they are placed in telis sacks and left to rest for 10 days.
3. Second and Third Roasting: The second roasting lasts 12–16 minutes, and the third lasts 9–10 minutes. After each roasting, the chickpeas are returned to telis sacks for further resting.
4. Exposure: After the third roasting, the leblebi are spread on earthen and lime-covered drying platforms and left to rest for 45–60 days. This stage is crucial for the development of flavor.

After the exposure phase is complete, the chickpeas are moistened and beaten with poplar mallets to separate the husks. They are then roasted again, and ingredients such as salt, pepper, or cloves may be added before being sold for consumption. Traditional hair ovens are also used in the final roasting stage.

Production Environment

The production area must meet certain physical requirements. These areas must:

• Have ceilings at least 2 meters high,
• Be located in spaces without direct sunlight and with natural ventilation,
• Have an area between 50 m² and 300 m²,
• Have floors coated with a mixture of clay soil, lime, and straw.

The exposure areas must also be similarly constructed to avoid direct sunlight while allowing adequate air circulation.

Materials Used

• Ovens: Circular structures with inner surfaces coated in a mixture of clay, mud, and straw. A copper sheet with a diameter of 90–110 cm is placed at the center. The sheet must be specially manufactured with a toothed surface.
• Fuel: Oak wood is used.
• Mallets: Made from poplar wood, with a minimum diameter of 50 cm and thickness of 30 cm.
• Telis Sacks: Used in all resting stages of the process.

Storage Conditions

Finished Çorum leblebisi must be stored without direct contact with the ground, using wooden planks as a base. During sale or storage, the product must be protected using breathable packaging rather than plastic bags; otherwise, it will quickly become stale.

Monitoring Mechanism

A commission is established to monitor compliance with the specified technical requirements for Çorum leblebisi production. This commission consists of:

• Çorum Chamber of Commerce (at least two members),
• Çorum Municipality (at least one member),
• Çorum Directorate of Agriculture (a food and/or agricultural engineer),
• Çorum Union of Tradesmen and Craftsmen (at least one member).

The commission conducts inspections at least once per year or as needed.