SUSTAINABILITY OF GASTRONOMIC PRODUCT AS A CULTURAL HERITAGE ELEMENT: ROASTED CHICKPEA "LEBLEBİ" IN TURKIYE

TEMİZKAN S. P., ÇITAK B.

ANAIS BRASILEIROS DE ESTUDOS TURISTICOS-ABET, cilt.16, ss.1-16, 2026 (ESCI)

Özet

Roasted chickpeas are a healthy and traditional snack consumed in Turkey from the past to the present. In addition, roasted chickpeas contribute positively to consumption across all age groups, thanks to their protein, carbohydrate, and mineral content, as well as their long shelf life and variety. However, the production of this traditional product, which holds an important place in & Ccedil;orum's gastronomic heritage, has decreased significantly. Therefore, the primary aim of this study is to preserve the traditional production processes of & Ccedil;orum roasted chickpea within the scope of intangible cultural heritage by recording it with information received from real masters, to ensure its sustainability by transferring it to future generations. Within this scope, chickpeas have been considered a gastronomic heritage element of cultural heritage and examined in the context of tourism. In addition, the study compared traditional and modern production. The analysis of the collected data revealed that the production process in both methods consists of 14 steps: Raw material supply, chickpea siftingclassification-heating (1st heating, 2nd heating, 3rd heating)-resting-soaking-re-classification of chickpeas-shel removal-chickpea siftingchickpea sizing (classification)-chickpea resting (bagging) and speckling (roasting). In addition, the results show that gastronomic heritage plays a central role not only in preserving local cultural identity, but also in enhancing a destination's tourist appeal and contributing to sustainable development goals).