Leblebi of Mamaqan

Food

Leblebi of Mamaqan

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 handicraft 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. It is located in Azarshahr County, about 40 kilometers from Tabriz. In the past, Azarshahr County—formerly known as “Tofaraqan” or “Dehkharqan”—was situated in the western part of East Azarbaijan Province, near 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, the 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 vary in size, color, and shape depending on the harvest time. For producing leblebi, large chickpeas—about eight to nine millimeters in diameter—are preferred. Those with a bright color and a round, smooth shape are considered ideal. Among the various types, the “Kaboli” chickpea, which possesses these qualities, is the most popular and yields the best product. The thicker the skin of the chickpea, the better it is for producing leblebi.

In order to increase the quality of the product, the chickpeas are sorted according to their size, and during this process, any damaged or broken ones 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 a temperature that, Experience has shown that this method produces the finest result. After cooling for a short time, the chickpeas are roasted and dried before being prepared for 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 levels 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 Individuals seeking weight loss.

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