Çorum Roasted Chickpeas (Leblebi)
Çorum Leblebisi (roasted chickpeas) is the product most closely identified with the city and the best-known leblebi in Turkey. Its yellow colour and double-roasted texture set it apart from other roasted chickpeas, and it is considered the first leblebi to receive a geographical indication registration.
History
Leblebi-making in Çorum is a deep-rooted craft passed down through generations. The region’s climate and soil, well suited to chickpea cultivation, gave rise over time to a distinctive local leblebi tradition. Çorum Leblebisi has been granted geographical indication status for its product characteristics and production method, and an application for European Union registration is also under way. Çorum is widely known as the “city of leblebi.”
How it’s made
The main ingredient is chickpeas, and production involves several lengthy, patience-demanding stages. In broad terms:
- Selected chickpeas are soaked, swelled and left to rest.
- The skins are traditionally removed using a wooden tool known as a “mafrak.”
- The chickpeas are roasted not once but twice; this “double roasting” gives the leblebi its characteristic yellow colour and crisp texture.
The roasting times and resting stages are said to require real expertise, with measures and timing varying from one producer to another. Çorum produces several varieties, including yellow, white, double-roasted, gum-mastic and sugared leblebi.
Cultural significance
Leblebi is an inseparable part of Çorum’s identity and the main souvenir visitors take home with them. Its geographical indication registration safeguards both the product’s authenticity and its traditional production method. In Çorum, leblebi-making is more than an economic asset; it is a piece of cultural heritage.