The Turkish pantry

Beans (broad, dried, split)

Peeled split broad beans cook into the smooth base of fava. Start with the pale, skinless dried pieces rather than whole skin-on beans, then cook until they crush easily before puréeing.

Last updated: 17 October 2026

Dried, split and peeled mature broad beans. Fresh green pods, fresh shelled beans and whole skin-on dried beans are different forms.

Pale yellow dried peeled broad-bean halves in a cream bowl, with a few scattered beside it.

Types & forms

Peeled splits

Dry pale pieces without the tough outer seed coat, intended to soften and break down.

Whole skin-on beans

Need different preparation; the skins can prevent a smooth fava texture.

What to look for when buying

Check the label for peeled and split broad beans, not split peas. Look for a dry, clean product without insects or mold.
Choose a package you can store tightly closed. Very old dry beans may soften unevenly.

Prepare & cook

Sort and rinse, then soak if the recipe or package directs. Discard foreign material and damaged pieces.
Simmer until the pieces mash easily, adding water as needed rather than letting the pan catch. Purée to the intended texture and allow the fava to set as the recipe directs.

Store it well

Keep dry splits in a closed container away from moisture. Do not store soaked beans back with the dry supply.
Refrigerate soaked beans and cool cooked fava promptly in shallow containers. Use ordinary refrigerated leftovers within three to four days.

Substitutions depend on the dish

Whole peeled broad beans

Can be used with adjusted soaking and cooking, but may take longer than splits.

Split peas or chickpeas

Produce a different purée; they are not the same ingredient under another name.

Nutrition

No verified nutrition data is available for this ingredient.

At the Turkish table

The Culture Portal’s Manisa fava uses dried inner broad beans. The linked olive-oil purée follows this broad-bean tradition without implying that every dish called fava uses the same legume.