Sandıklı Chickpeas

Sandıklı leblebisi is a double-roasted chickpea snack unique to the Sandıklı district of Afyonkarahisar province, produced using Sarı 98 variety chickpeas and subjected to a four-stage roasting process. It was officially registered as a geographical indication on 20.10.2022. Due to the skilled craftsmanship required in the peeling stage, the product has a geographical indication linkage, meaning all production stages must be carried out within the defined geographical boundaries.

Product Characteristics

Sandıklı leblebisi is produced using copper equipment during the roasting process. Its distinguishing features are as follows:

• It has a large-grained structure.
• Its appearance is characterized by black speckles on a yellow background.
• It is marketed unsalted.
• It easily disintegrates in the mouth.
• It contains an average of 350–380 kcal per 100 grams.
• Per 100 grams of product, protein content ranges between 15–25 grams and fiber content is approximately 20–25 grams.

Production Method

Sandıklı leblebisi is produced using Sarı 98 variety chickpeas and copper equipment. The production process consists of the following stages:

1. Sorting and First Roasting: Chickpeas arriving at the facility are sieved through 8, 9 and 10 mm screens to separate them by size. This sorting prevents burning during roasting. The sorted chickpeas are then subjected to first roasting at 120°C for approximately 20 minutes.
2. Resting and Second Roasting: After the first roasting, the chickpeas are placed in hemp sacks and rested for one week. They are then roasted again for 15–20 minutes at 120°C in the same machine.
3. Spreading and Moisturizing: After the second roasting, the chickpeas are spread on dry concrete floors known as “sergi” and rested for one month. At the end of this resting period, the chickpeas partially shed their skins. To prevent cracking during the peeling stage, they are moistened with water to achieve a 10% moisture content by weight and left to rest for an additional day. At this stage, the chickpeas reach a size of approximately 13–14 mm.
4. Third Roasting and Skin Removal: Chickpeas of varying sizes are sieved again and roasted for a third time at 120°C for 20 minutes. To separate the skins, they are gently struck with a wooden mallet called a “mafrak,” made from soft poplar wood. The use of the mafrak requires skilled craftsmanship.
5. Final Roasting and Packaging: The peeled chickpeas undergo a final fourth roasting. The resulting Sandıklı leblebisi, with its characteristic yellow speckles, is packaged in food-safe containers and sold as a double-roasted snack, stored in cool, dry environments.

Geographical Boundary

The geographical boundary for Sandıklı leblebisi is the Sandıklı district of Afyonkarahisar province. Due to the product’s long-standing historical roots, its significance in Sandıklı’s culinary culture and economy, and the specialized skill required for chickpea skin removal, all production stages must be carried out within this defined geographical boundary.

Monitoring

Monitoring of the product is conducted by a supervisory body established under the coordination of the Sandıklı Municipality. This body includes one expert representative each from the Sandıklı Municipality, the Sandıklı District Governor’s Office, the Sandıklı Vegetable and Fruit Traders’ Guild, and the Sandıklı District Directorate of Agriculture and Forestry, totaling four experts.

Inspections are carried out at least once annually; additional inspections may be conducted upon complaint or if deemed necessary. Key criteria for inspection include the use of the correct chickpea variety and equipment, compliance with the production method, adherence to product characteristics (verified by analysis where required), and the proper use of the Sandıklı leblebisi name, logo, and geographical indication emblem.