Leblebi is a snack that is obtained by cooking chickpeas. Despite the fact that leblebi is also popular in countries such as Syria and Turkey, its origin is considered to be Iran. Mamaqan, with more than a thousand leblebi production units, is one of the most important cities in Iran for the production of this product. Nokhodchi (leblebi) means “small pea” in Persian and leblebi has been given this name because during the cooking process its shell gets removed it becomes smaller and lighter.

Leblebi can be considered one of the main souvenirs of Mamaqan. Of course, this city is also famous for supplying special and beautiful needlework products and this hand art has been inscribed as an intangible national heritage of Iran in the name of this city. Mamaqan’s art of making leblebi was also inscribed on the list of Iran’s intangible national heritage in the year 2020 AD.

Geography and Economy of Mamaqan

Mamqan is one of the cities of East Azarbaijan Province of Iran, which is located in Azarshahr County and is about 40 kilometers from Tabriz. Azarshahr County, which used to be called “Tofaraqan” or “Dehkharqan” in the past, is located in the west of East Azarbaijan province and the vicinity of Lake Urmia.

Mamaqan stands at an altitude of about 1350 meters above sea level and its population is about 25 thousand people. This city is located at the end of the Sahand mountains and consists of two parts, foothills and plains. Mamaqan is also situated in the east of Lake Urmia.

The occupation of most of the people of this city is agriculture and animal husbandry. Most of the water needed for agriculture in this city is supplied by the Ganbar Chay and Aji Chay rivers. In addition to chickpeas, Mamaqan also produces barley, melons, apricots, wheat, and watermelons.

Leblebi Industry of Mamaqan

Production of leblebi has been going on in Mamaqan for more than six decades. Due to the presence of chickpea fields in the region, the production of leblebi began to gradually spread in Mamaqan and many leblebi-making workshops were established one after the other. Today a significant percentage of the people of this city are engaged in this work. According to statistics, 95% of Iran’s leblebi are produced in Mamaqan, and at least half of it is exported.

How is Leblebi Produced?

Chickpeas can be of different sizes, colors, and shapes, depending on the harvest time. In the production of leblebi, chickpeas that have a large size (about eight to nine millimeters in diameter) are used. The chickpeas that have a bright color and a round and smooth shape will be better for the purpose. Among the different types of chickpeas, the “Kaboli” chickpea, which has these characteristics is more popular and its product is better. The thicker the skin of the chickpea the better it is for producing lebebi.

In order to increase the quality of the product, the chickpeas are separated according to their size and in the process of separation, the damaged or broken peas are removed. The next step is to soak the peas. Soaking is done in several stages, after which the chickpeas are kept moist for some time. Then they are boiled at the temperature that, as per experience, gives the best product and then left for a while to cool. Finally, they are roasted and dried to be supplied to the market.

Benefits of Leblebi

In addition to being consumed raw as a nut, leblebi is also used to produce flour. Usually, after being made into flour. It is sieved to get a fine and soft texture. In addition to being used in making sweetmeats, this flour is also used in cooking some foods.

Many benefits have been mentioned for leblebi, which include regulating sugar level in the blood, improving the digestive system, and strengthening bones due to the presence of calcium and magnesium. Leblebi can also help pregnant women and prevent nausea. Due to its low-calorie content, leblebi can be a suitable snack for those who want to lose weight.

Mamaqan’s art of making leblebi was inscribed on the list of Iran’s intangible national heritage in the year 2020 AD.