Seydişehir Chickpeas

Seydişehir Leblebisi is a type of leblebi produced in the Seydişehir district of Konya Province, made by traditionally roasting chickpeas (Cicer arietinum L.) and removing their skins. The product was registered as a geographical indication by the Turkish Patent and Trademark Office on 21 July 2023, following an application submitted on 5 January 2022. The registering authority is the Seydişehir Municipality.

Seydişehir Leblebisi (Turkish Patent and Trademark Office)

Definition and Distinguishing Characteristics

Seydişehir leblebisi has a smooth, glossy surface and a dark yellow color with brown speckles due to the removal of the chickpea skins during production. The chickpeas used are annual, elliptical in shape, and measure 8–9 mm in size. The distinctive feature of the production process is the roasting of chickpeas over wood fire, using copper pans suitable for food contact and wooden paddles.

The product is distinguished by the following technical characteristics:

• Number of grains: 2026–2270 grains/kg
• Density: 0.80–0.90 g/cm³
• Protein content: 23–23.66%
• Starch content: 52.9–56.52%
• Fat content: 4.80–5.05%

Broken leblebi is produced by separating grains smaller than 7 mm.

Production Method

In the production of Seydişehir leblebisi, large, plump chickpeas with uniform surfaces, preferably grown within the district, are selected. The production process consists of the following stages:

1. Selection and Sieving: Chickpeas are sieved through 8–9 mm mesh screens to remove stones and foreign materials.
2. First Roasting: Chickpeas are roasted for 5–7 minutes at 140°C over wood fire in copper pans.
3. Resting: Roasted chickpeas are stored for 15 days in a semi-shaded environment at 18–20°C, with ventilation every three days.
4. Second Roasting: The first roasting process is repeated, followed by another 15-day resting period.
5. Soaking and Dehulling: Chickpeas are briefly soaked in water to swell the skins, then stirred with wooden paddles to remove the skins.
6. Final Roasting: Skinless chickpeas are roasted for 15–20 minutes at 140°C to achieve their final brown-speckled appearance.

Approximately 4–4.5 kg of chickpeas yield 3 kg of Seydişehir leblebisi. The precise roasting times, requiring skilled craftsmanship, are the most critical factors determining the product’s flavor and appearance.

History and Cultural Significance

The history of Seydişehir leblebisi is closely tied to the district’s traditional culinary culture and local economy. This leblebi has been produced in the region for many years and is consumed in various social and cultural events, from weddings to winter preparations. The product’s recognition and reputation are directly linked to its production within the geographical boundaries of Seydişehir.

Geographical Boundary and Production Requirement

All stages of production for the registered product must be carried out within the administrative boundaries of Seydişehir district, Konya Province. This requirement ensures both the preservation of traditional production methods and the maintenance of the product’s local sensory characteristics.

Monitoring

Monitoring is conducted by a four-member committee composed of representatives from the Seydişehir District Governorate, the Seydişehir Chamber of Tradesmen and Craftsmen, and the Seydişehir District Directorate of Agriculture and Forestry, under the coordination of the Seydişehir Municipality. During inspections, the following are verified:

• Compliance of chickpeas and equipment,
• Product characteristics,
• Adherence to production methods,
• Correct use of the registered emblem and label.