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Roasted Chickpea (Stock Footage)

Roasted Chickpea (Stock Footage)

Roasted Chickpea (Leblebi)

Leblebi (Turkish: leblebi) is a snack made from roasted chickpeas, common and popular in Algeria, Iran and Turkey, and sometimes seasoned with salt, hot spices, dried cloves, or candy coated. The methods of leblebi production are an inherited tradition, with the steps and the equipment used varying. Utensils generally include tools for cleaning, grading, and heating, with preparation as follows: cleaning and grading, soaking, tempering (preheating and resting), boiling, resting, roasting, dehulling.

Chickpeas used for leblebi are selected for shape, size, color, and harvesting time, and vary by cultivar. Generally, large-seeded (8 –9 mm in diameter and 30.0 –50.0 g of 100 kernel weight [clarification needed]), lighter-colored, round, and smooth surfaced kabuli chickpeas are preferred; a thick seed coat and hull, easy to remove from the kernel is requisite. Harvesting time determines the tempering process and quality of leblebi; chickpeas are cleaned and classified by size, with undeveloped, damaged, shrunken, and broken chickpeas discarded.

There are two different kinds of leblebi- dehulled leblebi (Sar? Leblebi and Girit Leblebi) and nondehulled leblebi (Beyaz Leblebi and Sak?z Leblebi) -introduced from Anatolia to North Africa, the Middle East, Europe, and some parts of Asia by Turks. Production ranges from Turkey to the Middle East. In Turkey, the primary leblebi-producing region is Corum, with a few additional local vairents, such as Agin Leblebi, çorum Leblebi, and Mardin Leblebi. 6-Shots

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