Leblebi: Difference between revisions
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{{nutritionalvalue | name = Leblebi, nondehulled | kJ=1493 | protein=19.94 g | fat=5.04 g | satfat=0.74 g | carbs = 58.06 g | fiber = 7.74 g | right=1}} |
{{nutritionalvalue | name = Leblebi, nondehulled | kJ=1493 | protein=19.94 g | fat=5.04 g | satfat=0.74 g | carbs = 58.06 g | fiber = 7.74 g | right=1}} |
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'''Leblebi''' ({{lang-tr|leblebi}}; {{lang-ar|قضامة|Qdameh, Qudamah}}; Persian: نخودچی Nokhodchi; [[Sicilian language|Sicilian]]: Càlia){{Citation needed|date=February 2016}} is a [[snack]] made from roasted [[chickpea]]s, common and popular in [[Afghanistan]], [[Iran]], [[Syria]] and [[Turkey]], and sometimes seasoned with salt, hot spices, dried [[clove]]s, or candy coated. In [[Tunisia]] |
'''Leblebi''' ({{lang-tr|leblebi}}; {{lang-ar|قضامة|Qdameh, Qudamah}}; Persian: نخودچی Nokhodchi; [[Sicilian language|Sicilian]]: Càlia){{Citation needed|date=February 2016}} is a [[snack]] made from roasted [[chickpea]]s, common and popular in [[Afghanistan]], [[Iran]], [[Syria]] and [[Turkey]], and sometimes seasoned with salt, hot spices, dried [[clove]]s, or candy coated. In [[Tunisia]], the term refers to a very popular chickpea-based breakfast soup which also includes [[egg]] and [[staling|stale]] [[bread]]. |
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[[Chickpea]]s 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 {{clarify|date=December 2013}}), 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. |
[[Chickpea]]s 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 {{clarify|date=December 2013}}), 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. |
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Revision as of 08:17, 11 October 2020
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (October 2018) |
 Leblebi, dehulled | |
| Type | Snack |
|---|---|
| Place of origin | Turkey and Middle East |
| Main ingredients | Chickpeas |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,493 kJ (357 kcal) |
58.06 g | |
| Dietary fiber | 7.74 g |
5.04 g | |
| Saturated | 0.74 g |
19.94 g | |
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |
Leblebi (Turkish: leblebi; Arabic: قضامة, romanized: Qdameh, Qudamah; Persian: نخودچی Nokhodchi; Sicilian: Càlia)[citation needed] is a snack made from roasted chickpeas, common and popular in Afghanistan, Iran, Syria and Turkey, and sometimes seasoned with salt, hot spices, dried cloves, or candy coated. In Tunisia, the term refers to a very popular chickpea-based breakfast soup which also includes egg and stale bread.
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 (Sarı Leblebi and Girit Leblebi) and nondehulled leblebi (Beyaz Leblebi and Sakız 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 Çorum, with a few additional local varieties such as Ağın Leblebi, çorum Leblebi, and Mardin Leblebi.
History
Record of the origins of leblebi are scarce, though it is thought to date back to 1000–1500 CE in Iran.
Methods
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
Etymology
 |
Leblebi likely comes from the Arabic word leblab (لبلاب), referring to Lablab, a domesticated pulse with edible beans – thus 'leblebi' means 'made from leblab'.
Beyond Turkey
Roasted chickpeas are a popular snack in Iran and throughout the Middle East, Central Asia, Greece (Greek: στραγάλια), Sicily, India and Pakistan.[citation needed]
Trivia
Ottoman composer Tigran Chukhajian (1837–1898) composed an operetta titled Leblebidji Hor-Hor Agha (The Chickpea Vendor) in 1875.
See also
- Lablabi (Tunisian dish)
References
- Bilgir (1976).Türk leblebilerinin yapılışı ve bileşimi üzerinde araştırmalar. Ege Üniversitesi Ziraat Fakültesi Yayınları. No:232, Bornova İzmir:Ege Üniversitesi Matbaası,106.
- Leblebi: a Roasted Chickpea Product as a Traditional Turkish Snack Food, Food Reviews International, Vol 20, Number 3/2004, pages 257 - 274, (2004).
- Comparison of physical properties of raw and roasted chickpeas (leblebi), Food Research International, Vol 31; Number 9, pages 659-665, (1999).
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.