Recipe
After heating, the chickpeas are spread over a hardened earthen ground and left to rest for one week. They are then collected and rotated again in the mavrak, a process known as the second heating. Following this stage, the chickpeas are once again spread on the same earthen ground and left to rest for seven to ten days. The chickpeas are then placed into the mavrak for a third time. At this stage, the rotating motion of the mavrak causes the chickpeas to turn yellow. The yellowed chickpeas are transferred into troughs. After a few days, they are roasted in the same pan. This final stage is called the roasting process. During roasting, the chickpeas are shaken at intervals, causing the outer husk to loosen and separate, leaving the edible leblebi kernel. In the past, these husks were used as animal feed; however, they are no longer utilized today. At the final stage, various types of packaged leblebi are produced. For the molasses-flavored salted variety, molasses is diluted with water and the leblebi is moistened with this mixture. While still damp, salt is added and the leblebi is returned to the machine for roasting. In the finished product, the molasses does not impart a sweet taste but contributes color and a distinctive aroma.