Spas (Սպաս) — Armenian Yogurt-and-Wheat Soup
Spas is a classic Armenian soup of matzoon-style yogurt, wheat berries, herbs, and a gentle onion-butter finish. It is served warm in winter or lightly chilled in summer, often with lavash at the family table.
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Servings: 6 · Total: 70 min · Difficulty: medium
Ingredients (quick list)
- 120 g hulled wheat berries (Armenian dzedzadz or korkot, rinsed)
- 720 ml water
- 0.75 tsp fine sea salt
- 900 g plain whole-milk yogurt (unsweetened, Armenian matzoon-style if available)
- 1 egg
- 30 g all-purpose flour
- 1 yellow onion (about 150 g, finely chopped)
- 28 g unsalted butter
- 1.5 tsp dried mint
- 12 sprig cilantro (leaves and tender stems finely chopped)
- 0.25 tsp black pepper (freshly ground)
- 2 lavash bread (warmed or torn for serving)
Steps (summary)
- Place the rinsed hulled wheat berries in a medium saucepan with 720 ml water and 0.75 tsp fine sea salt. Bring to a boil, then…
- While the wheat cooks, whisk the yogurt, egg, and flour in a heavy soup pot until completely smooth. Add the 480 ml cool water…
- Set the yogurt pot over medium-low heat and begin stirring constantly with a wooden spoon or heatproof spatula. Keep the spoon…
- When the yogurt base is hot and stable, add the cooked wheat berries together with 240 ml of their cooking liquid. Stir well an…
- In a small skillet, melt the butter over medium heat and add the chopped onion. Cook for 8 to 10 minutes, stirring often, until…
- Stir the dried mint into the buttery onion for 20 seconds, then scrape the mixture into the soup. Add the chopped cilantro, the…
+ 1 more steps in the full instructions section below.
Cultural Background
Sonia Uvezian records yogurt, grains, and herbs as central to the Armenian table, and spas reflects that thrift and balance. The soup is humble home cooking, tied to matzoon, wheat, and lavash rather than ceremony alone.
Equipment
💡 Tips
- Do not let the yogurt base boil; steady stirring and moderate heat keep the soup smooth.
- Whole-milk yogurt gives the most traditional body and tang, while strained Greek yogurt should be thinned before cooking.
- Cook the wheat until tender before adding it to the yogurt, because acidic dairy slows further softening.
⚠️ Common Mistakes
❌ Boiling the yogurt mixture hard.
✅ Fix: Use medium-low heat, stir constantly until stable, and keep the finished soup at a bare simmer.
❌ Adding raw wheat directly to the yogurt base.
✅ Fix: Cook the wheat separately until tender, then add it with part of its starchy cooking liquid.
❌ Browning the onion too deeply.
✅ Fix: Cook the onion only until soft and sweet so the soup stays pale, delicate, and traditional.
🧊 How to Store
Cool leftovers quickly and refrigerate in an airtight container for up to 3 days. Reheat over low heat, stirring often and adding 30 to 60 ml water per serving if the wheat has thickened the soup.
📅 Make Ahead
Cook the wheat berries up to 2 days ahead and refrigerate them with their cooking liquid. Whisk and cook the yogurt base on the day of serving for the smoothest texture.
🍽️ Pairs Well With
- Warm lavash
- sliced cucumbers
- radishes
- fresh herbs
- Armenian string cheese.
Regional Variations
- Some Armenian households use rice instead of wheat for a softer, quicker version.
- Summer spas may be served cool or at room temperature with extra fresh herbs.
- In richer versions, a spoonful of sour cream is whisked into the yogurt base for more body.
Ingredients
- 120 ghulled wheat berries (Armenian dzedzadz or korkot, rinsed)
- 720 mlwater
- 0.75 tspfine sea salt
- 900 gplain whole-milk yogurt (unsweetened, Armenian matzoon-style if available)
- 1egg
- 30 gall-purpose flour
- 1yellow onion (about 150 g, finely chopped)
- 28 gunsalted butter
- 1.5 tspdried mint
- 12 sprigcilantro (leaves and tender stems finely chopped)
- 0.25 tspblack pepper (freshly ground)
- 2lavash bread (warmed or torn for serving)
🔄 Substitutions
- hulled wheat berries→ pearl barley
- whole-milk yogurt→ plain kefir mixed with plain yogurt in equal weight
- cilantro→ flat-leaf parsley
Instructions
- 1
Place the rinsed hulled wheat berries in a medium saucepan with 720 ml water and 0.75 tsp fine sea salt. Bring to a boil, then reduce the heat to a gentle simmer and cook for 35 to 45 minutes, until the grains are tender but still pleasantly chewy.
- 2
While the wheat cooks, whisk the yogurt, egg, and flour in a heavy soup pot until completely smooth. Add the 480 ml cool water in a slow stream while whisking, because a smooth base is the main protection against curdling in spas.
- 3
Set the yogurt pot over medium-low heat and begin stirring constantly with a wooden spoon or heatproof spatula. Keep the spoon moving across the bottom and sides for 10 to 12 minutes, until the mixture steams and thickens lightly without boiling.
- 4
When the yogurt base is hot and stable, add the cooked wheat berries together with 240 ml of their cooking liquid. Stir well and keep the soup at a very low simmer for 10 minutes, adjusting the heat so the surface trembles rather than bubbles hard.
- 5
In a small skillet, melt the butter over medium heat and add the chopped onion. Cook for 8 to 10 minutes, stirring often, until the onion is soft, translucent, and sweet but not browned.
- 6
Stir the dried mint into the buttery onion for 20 seconds, then scrape the mixture into the soup. Add the chopped cilantro, the remaining 0.5 tsp salt, and the black pepper, then simmer very gently for 3 minutes so the herbs perfume the spas.
- 7
Taste the soup and confirm that it is tangy, lightly salty, and rounded by butter; if it is too thick, stir in 60 ml hot water. Serve warm in bowls with torn lavash on the side, or cool it to room temperature and chill for a summer Armenian table.
🪪 Recipe Passport
Cultural Background
Sonia Uvezian records yogurt, grains, and herbs as central to the Armenian table, and spas reflects that thrift and balance. The soup is humble home cooking, tied to matzoon, wheat, and lavash rather than ceremony alone.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
📚 Sources & Cultural References
- Sonia Uvezian — The Cuisine of Armenia — (1974)
- Kate Leahy, John Lee, and Ara Zada — Lavash: The Bread That Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes from Armenia — (2019)
Sources cited by the Zaffaron editorial team during recipe research. Cultural and culinary references supporting authenticity claims.
Nutrition per serving
Pairs well with
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