Qudameh & Qabakib: Syrian Dry-Roasted and Sugar-Coated Chickpeas
Qudameh is a beloved Damascene and Aleppine roastery snack: chickpeas dry-puffed without oil until airy and crisp, enjoyed either golden and lightly salted beside evening tea and roasted seeds or tumbled in pastel sugar shells as festive Qabakib.
Traditional dry-roasting: airy crunch without a drop of oil
Unlike home-baked chickpeas tossed in oil, authentic Levantine qudameh is crafted in rotating roastery drums through timed stages of dry heat and resting. Internal steam gently expands each kernel, creating speckled golden skins and a light, melt-in-the-bite crunch.
Golden salted qudameh on the evening seed and nut tray
In Syrian, Lebanese and Jordanian living rooms, golden salted qudameh shares the snack bowl with roasted watermelon seeds and pistachios. Its warm, toasty flavor pairs naturally with hot cardamom black tea, herbal zhourat infusions or gourds of yerba mate.
Pastel sugar-coated qudameh and Qabakib for joyous occasions
Tumbled in copper pans with thin layers of blossom-scented sugar syrup, roasted chickpeas turn into crisp pastel pink, white and yellow dragées known as colored qudameh or qabakib - a nostalgic staple of Eid candy dishes, weddings and newborn hospitality trays.
