Back قضامة Arabic قضامه ARZ Leblebi Catalan Leblebi German نخودچی Persian Leblebi French Leblebi JV Leblebi Romanian Леблеби Russian Leblebi Turkish
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (October 2018) |
 Leblebi, dehulled | |
| Alternative names | Nokhodchi |
|---|---|
| Type | Snack |
| Place of origin | Iran |
| Region or state | Iran |
| 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; Mesopotamian Arabic: لبلبي, romanized: leblebi; Arabic: قضامة, romanized: Qdameh, Qudamah; Persian: نخودچی, لبلبی, romanized: Nokhodchi, Leblebi; Sicilian: Càlia; Greek: στραγάλι;[3] Armenian: լեբլեբու[4]Bulgarian: леблебия)[citation needed] is a snack made from roasted chickpeas, common and popular in Iran, Afghanistan, Tajikestan, Palestine, Jordan, Syria, Lebanon, Iraq, Greece, Turkey and Bulgaria and sometimes seasoned with salt, hot spices, dried cloves, or candy coated. In Aromanian it is known as nibilbé. 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 30–50 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.
In Iran, there have been many varieties And many names of leblebi since Historic times, but today they are simply called "Nokhodch" .
In Iran, leblebi have long been very diverse, based on the way they are prepared, the color of the leblebi, the size of the leblebi, the flavors of the leblebi, etc. Like : DoAtashe nokhodchi, SkarNokhodchi, Namki nokhodchi, Torshe nokhodchi, etc. There are two different kinds of leblebi-dehulled leblebi (In Persian : Zarde nokhodchi, Poste nokhodchi, Behare Nokhodchi And many other local names . In turkish :Sarı Leblebi and Girit Leblebi) and nondehulled leblebi (In Persian : Sefide nokhodchi, Kal nokhodchi, BiPoste nokhodchi, Paieze Nokhodchi And many other local names . In turkish : Beyaz Leblebi and Sakız Leblebi)-introduced from Iran to North Africa, the Middle East, Europe by Iranians . Production ranges from Iran 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.
- ^ 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). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In 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). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
- ^ "Στραγάλι: το σνακ που είναι υπερτροφή - toklasikon.gr".
- ^ "Հայկական խոհանոցի բառարան, Վահագն Ադամյան եւ Ժասմեն Բաբայան".