Turkish Fermented Grain Drink
Boza is a thick, sweet-tart fermented grain drink associated with winter evenings.
The Turkish pantry
Chickpeas (roasted)
Roasted chickpeas, or leblebi, add a dry crunch when served with boza. Choose a plain product and add it at serving time so it does not soften in the drink.
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Ready-to-eat roasted chickpeas, known as leblebi. These are not raw dried chickpeas for soaking, boiled chickpeas, or flour made from chickpeas.
Types & forms
Plain roasted leblebi
A crisp prepared snack and topping; color and surface vary with the roasting process.
Salted, flavored or coated leblebi
Additional ingredients change the flavor and composition; select deliberately for a sweet drink.
What to look for when buying
- Choose crisp, dry chickpeas with a clean roasted aroma, without a rancid smell, dampness or mold.
- Read the label for salt, sugar, flavorings and coatings. Plain leblebi is the useful starting point for the linked boza serving.
Prepare & cook
- Use as a ready-to-eat topping; do not soak it as though it were raw dried chickpeas for a stew.
- Scatter over boza just before serving, following the recipe’s optional garnish instructions. Keep spare leblebi dry and separate from the glass.
Store it well
- Keep tightly closed in a cool, dry place, away from steam. Seal the pack promptly to preserve its crunch.
- Take out the serving portion with clean, dry utensils. Do not return chickpeas that have touched the drink to the dry container.
Substitutions depend on the dish
Another plain roasted chickpea product
Check texture and ingredients; an oil-roasted, salted snack may taste quite different.
Boiled chickpeas
Soft and moist, not a replacement for the dry crunchy garnish.
Nutrition
No verified nutrition data is available for this ingredient.
At the Turkish table
Leblebi has established roasting traditions, including Çorum’s well-known craft. The site’s boza recipe uses it as a serving accompaniment without requiring a particular regional producer.
Cook with Chickpeas (roasted)