The Chickpea of the Net

Ağın Leblebisi is a type of roasted chickpea snack produced in the district of Ağın, located in the province of Elazığ in Türkiye, using traditional production methods from a specific variety of hulled chickpeas grown in the region. The product was officially registered with the Turkish Patent and Trademark Office on 5 December 2017 under the designation “Geographical Indication”.

Product Description and Distinctive Characteristics

Ağın Leblebisi is made from hulled chickpeas cultivated in the Ağın district and is distinguished by its local production process. The chickpeas used belong to the Cicer arietinum species, specifically the “damlacık” variety. Chemical analyses conducted on a 100 g basis revealed protein content ranging between 15–22% and cellulose content between 1–9%. The product contains no color additives.

The weight of 1000 chickpeas ranges from 40 to 50 g, with a shell content of 9.8–12.3%, a cooking time of 60–90 minutes, and a water absorption capacity of 104–117 g, resulting in approximately 100% volume expansion. These characteristics enhance the product’s suitability for processing and consumption.

Ağın Leblebisi has a reddish-brown color, a salty taste, and a matte appearance. The use of fine sand sourced from Bademli Village and water infused with oak ash enables the product to be prepared using only a single roasting process, preserving its crisp texture and freshness for an extended period.

Ağın Leblebisi (AA)

Production Method

Preparation and Boiling

Chickpeas suitable for leblebi production are sorted and prepared. One kilogram of oak ash is added to 15 liters of water and allowed to settle; the upper layer of this solution is boiled and used for cooking. Six kilograms of chickpeas are boiled in two liters of oak ash-infused water.

Ağın Leblebisi (AA)

Roasting in Sand (Handmade Production)

The boiled chickpeas are poured into sand heated in a large furnace. The chickpeas are mixed with the hot sand for 4–5 minutes, during which the heat is carefully monitored until the shells turn reddish. After roasting, the chickpeas are sieved to separate them from the sand and then cooled. Subsequently, the shells are manually rubbed off.

Mechanized Production

In mechanized production, a boiling tank and a roasting cylinder are used. One hundred kilograms of chickpeas are boiled in oak ash-infused water to yield 60 kilograms of leblebi. After roasting, the chickpeas are rested and then passed through a machine to remove their shells, after which they are packaged and stored.

Ağın Leblebi Production (AA)

Geographical Boundary and Oversight

The geographical production area of Ağın Leblebisi is limited to the district center and villages of Ağın in the province of Elazığ. Oversight is coordinated by the Ağın District Governorate’s Union for Rural Services. Experts from the Elazığ Chamber of Commerce and Industry, the Directorate of Food, Agriculture and Livestock, the Ağın Municipality, and the Ağın Health Group conduct inspections at least once annually.