This article was automatically translated from the original Turkish version.
When someone says “leblebi,” what is the first place that comes to mind? Certainly Çorum! But Çorum leblebi is not merely a snack; it is a tradition crafted with patience, a skill passed down from generation to generation. The history of Çorum leblebi dates back three centuries. It is said that a respected individual named Ahmedi Sever produced leblebi from chickpea varieties grown in Çorum. For nearly three centuries, the production of this leblebi has become synonymous with the name Çorum. On 10.12.2002, Çorum Leblebi was officially registered and granted geographical indication by the Turkish Patent and Trademark Office.
Çorum Leblebi - (Ministry of Culture and Tourism of the Republic of Türkiye)
Only the Damla variety of chickpea, which has a thick husk and easily sheds its outer layer, is suitable for the production of Çorum leblebi. The natural Damla chickpeas produced in Çorum must weigh a minimum of 55 to 57 grams per 100 seeds. Alternatively, Damla chickpeas grown in regions with similar climatic conditions may also be preferred.
Chickpeas are sieved through nine-hole sieves. They are sorted into categories: chickpeas passing through sieves numbered 1 through 7 are classified as ungraded, while those passing through sieves numbered 8 and 9 are selected for leblebi production.
Why is Çorum leblebi so special? Because its production is a 21-day process requiring patience and expertise. Not every chickpea can become leblebi! In Çorum, only specific chickpeas are chosen, rested for days, and roasted multiple times. The result? A uniquely crisp, light, and stomach-friendly flavor!
Leblebi is a type of dried fruit obtained through the processing of chickpeas. It is produced by carefully conditioning chickpeas over several days and roasting them in special ovens. This process involves the following stages: Chickpeas are subjected to three separate heating sessions over three different days. After the third heating, they are spread out on a surface and left to rest. This resting period lasts approximately 15 days. On the evening before leblebi production, the chickpeas are soaked to allow them to swell. The next day, the roasting pan is preheated, and then the chickpeas are lightly pressed with a tool called a “mafrak” to remove their husks. During this process, some chickpeas split in half. These split pieces are separated from the whole ones using a sieve. The split pieces are known as “kırık leblebi” (broken leblebi) and are primarily used to make leblebi flour. The whole leblebi are sold in various forms. After a second roasting, they develop a yellow base with black speckles. This is called “çifte kavrulmuş leblebi” (double-roasted leblebi). When fresh leblebi is squeezed between two fingers, it should crumble like flour. There are 40 varieties of leblebi. The main types include roasted, sugared, white, crisp, salted, spicy, honey-coated, poppy-seed, sesame, chocolate, vanilla, clove, sauce-flavored, coffee, banana, orange, cherry, and walnut varieties, all available in shops and stalls throughout Çorum.
Roasting of Leblebi - (TKP)
Çorum leblebi is rich in fiber and protein. These nutrients support digestive health and help control excessive hunger by promoting a feeling of fullness.
Çorum leblebi is additive-free, natural, vegan-friendly, and a wholesome alternative to processed foods. If you ever find yourself in Çorum, stop by a leblebi vendor in the old bazaar. Inhale the aroma of fresh leblebi still steaming from the pan. Do not leave empty-handed! A bag of leblebi is a bag of memories. I recommend purchasing leblebi from Hayvalı Leblebi Dükkanı, the most important and historic shop in Çorum, where the oldest and most flavorful roasted leblebi is sold. Leblebi is not just a chickpea—it is Çorum’s golden grains.
The proverb: “Leb demeden leblebiyi anlamak” (Understanding leblebi without even saying “leb”).
The expression: “Demir leblebi” (A person who is hard to deal with).
Share it, let others taste it—let this tradition live on!
Chickpea Variety and Distinguishing Characteristics
Classification of Chickpeas
How Is Leblebi Processed?
Why Should We Consume It?
The Influence of Leblebi on Turkish Culture and the Turkish Language;
