Tarhana Soup with Long Beans
(Taze Börülceli Tarhana Çorbası - Aegean Region)
2-3 tablespoonful tarhana dough (for 2 servings)
4-5 long beans (Chinese beans), trimmed, cut in bite size
1 medium-sized tomato, peeled, diced
1 clove of garlic, mashed with salt
1/2 tsp red pepper paste, hot
4-5 tbsp extra virgin olive oil
Soak the 2 servings of tarhana in water. Boil the long beans but keep the boiling water.
Meanwhile, stir the olive oil with garlic until fragrant for about 30 seconds at medium heat. Then, add the tomato, red pepper paste and salt, stir. Cook until the tomato is softened. Add the diluted tarhana and the water of the reserved long beans, stir. Put the beans into the pot. Cook and stir constantly at medium-low heat. Adjust the consistency of the soup to your liking by adding more water. Taste for salt. Serve while still warm.