Split broad beans, known in Turkish as iç bakla, are dried fava beans that have been hulled and split so they cook faster than whole dried beans. This Bodrum bag holds 800 g and shows the beans through a clear window, so you can see what you are buying. The brand owner lists the product as gluten free.
The beans are the basis of Aegean and Middle Eastern classics: bakla ezmesi, the cold olive-oil purée served as a meze with dill, lemon and a drizzle of oil; hearty soups; and warm dishes in the style of ful medames with garlic, cumin, olive oil and lemon. Rinse the beans, soak them for several hours or overnight, then simmer in fresh water until completely tender; follow the cooking guidance on the pack. Do not eat broad beans raw or undercooked.
Keep the bag tightly closed in a cool, dry cupboard away from sunlight and moisture, and use a clean spoon so the remaining beans stay dry.