Tavşanlı Chickpeas

Tavşanlı Roasted Chickpeas is a traditional dried fruit specialty closely associated with the Tavşanlı district of Kütahya Province in Türkiye. Tavşanlı holds a leading position in Türkiye’s roasted chickpea industry in terms of production volume and variety. Due to this characteristic, the district is known as the “Land of Roasted Chickpeas.”

History

It is traditionally believed that roasted chickpeas were first discovered by Sheikh Murat Gazi, regarded as the patron saint of roasted chickpea makers. The production of this dried snack began when Sheikh Murat Gazi, whose tomb is located in Istanbul, soaked and left chickpeas to sit. After his death, local craftsmen from Tavşanlı learned the craft from an Albanian master and began producing roasted chickpeas in their own region.

The oldest and most comprehensive records regarding roasted chickpea production in Tavşanlı date back to 1845 and are found in the Temettuat Registers. These records indicate that 22 individuals were engaged in the trade: 15 master craftsmen, 5 journeymen, and 2 apprentices.

Production Process

Roasted chickpeas are produced through specialized craftsmanship and lengthy procedures from raw chickpeas. The chickpeas undergo a heating process called “tavlama,” performed three times over three separate days. They are then rested for a month and soaked the day before production to allow them to swell. The heated chickpeas are dehulled using a special tool called a “mafrak,” made from poplar wood. During this process, broken chickpeas are obtained, known as “kırık leblebi,” while whole, intact grains undergo further processing for sale.

Varieties of Roasted Chickpeas

In Tavşanlı, 43.5 different varieties of roasted chickpeas are still produced today. The broken chickpeas, counted as “half,” account for the fractional part of this number. Major varieties include:

• Roasted chickpeas
• Double-roasted chickpeas
• Sweet, white, salty, spicy, honey-coated chickpeas
• Chocolate, coffee, vanilla, clove-flavored chickpeas
• Aromatic varieties (banana, orange, cherry, coconut)
• Sesame, poppy seed, and sauce-coated chickpeas

Economic and Cultural Impact

Tavşanlı has approximately 57 manufacturing facilities and nearly 40 sales points. These facilities have an annual production capacity of 20,000 tons of roasted chickpeas. Tavşanlı roasted chickpeas are exported to all provinces of Türkiye as well as to countries in Europe, Asia, and the Arab world. The roasted chickpea industry in Tavşanlı is represented by the Tavşanlı Roasted Chickpea Makers’ Chamber, the only sector-specific organization of its kind in Türkiye. The chamber has 200 members and actively works to promote the development of the sector.

Since 2000, the annual Roasted Chickpea and Coal Festival has been held to promote these two key economic activities of the district. Tavşanlı roasted chickpeas received geographical indication status in 2004 and were awarded the International Quality Award in 2003. Additionally, in 2024, the Ministry of Agriculture and Forestry produced the documentary “The Story of Roasted Chickpeas: A Tribute to the Masters,” which documented the cultural and historical dimensions of the craft.

Etimology

According to one tradition, the name Tavşanlı is derived from the “tavlama” process, a fundamental stage in roasted chickpea production, interpreted as “Tavı-şanlı.” Over time, this expression evolved into “Tavşanlı” as it is known today.

Representative image of Tavşanlı roasted chickpeas. (Generated by artificial intelligence.)