Armenian Spas
Yogurt becomes soup without curdling when it is tempered carefully with egg and wheat before gentle heating.
About this dish
Spas is an Armenian yogurt-based soup commonly made with wheat berries or cracked wheat, egg and herbs such as cilantro or mint. The key technique is gradual heating so the yogurt remains smooth.
Why this dish matters
Spas appears across Armenian home cooking and may be served hot in cold weather or cool in summer. Grain and herb choices vary regionally.
Use full-fat plain yogurt for stability; lower-fat yogurt is more likely to split.
Preparation notes
Rapid heat curdles yogurt.
It keeps the base smooth.
Gentle steaming heat is enough.
Ingredients & detailed method
Ingredients
- 2 cups full-fat yogurt
- 1 egg
- 2 tbsp flour
- 4 cups water
- 1 cup cooked wheat berries
- 1/2 tsp salt
- 1/2 cup chopped cilantro and mint
- 2 tbsp butter
- 1 small onion, minced
Method
- 1.Whisk yogurt, egg and flour until completely smooth.
- 2.Whisk in water gradually.
- 3.Place over medium-low heat and stir constantly until steaming and slightly thickened.
- 4.Add cooked wheat berries and salt; simmer very gently 10 minutes.
- 5.Sauté onion in butter until soft and add to soup.
- 6.Checkpoint: soup should be smooth and creamy with no curds.
- 7.Add herbs and serve warm or cooled.
Worth finding before you cook
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