Leblebi

Leblebi is a snack of whole roasted chickpeas, widely eaten in Turkey and across the Middle East and Central Asia. It is eaten plain, salted, spiced or sweetened, and is often served with tea or rakı.

History

Leblebi has its roots in the Ottoman world, where roasted chickpeas became an everyday bite. The available sources do not give a date or a named inventor, so it is best understood as a popular tradition rather than a documented invention.

Over time the habit spread through the Levant, Iran, Iraq, Armenia, Greece and Bulgaria, and reached Tajikistan and Afghanistan. In western Mediterranean areas it takes local forms: in Sicily it is known as càlia, and Spanish torraos follow a similar idea, though they are often eaten with unroasted pumpkin seeds and a squeeze of lemon.

The name also covers different dishes depending on the country. In Tunisia leblebi is a stew of chickpeas with stale bread, while in Algeria lablabi is a cake made with chickpea flour, so the word does not always refer to the same product.

Culture

In Turkey leblebi is a bar snack and a companion to after-dinner drinks, and its tradition is tied to the town of Çorum, in north-central Anatolia, known for its production. There are different types: the white variety keeps the skin and offers more fibre and minerals, while the large yellow one is richer in protein and has almost no fat.

It also has a social presence. Atatürk is said to have enjoyed it with rakı, and the Turkish pop group Modern Folk Üçlüsü made a song called Leblebi. Today it remains an everyday snack, sold in neighbourhood shops and nut stalls.

Trivia