Spas

Name: Spas
Yield: 2 servings
Cuisine: Armenian
Ingredients: Matzoon (Armenian yogurt) or plain full-fat yogurt – 4 cups; Whole wheat berries or cracked wheat (dzavar) – ½ cup, pre-cooked; 1 egg, beaten (to temper the yogurt); Wheat flour – 1 tablespoon (as stabilizer); Water or light chicken broth – 2 cups; 1 small onion, finely chopped; Butter – 2 tablespoons; Fresh cilantro – a generous handful, chopped; Fresh mint – a small handful, chopped; Salt – to taste

Սպաս/SPAS/

About this dish

Spas is a traditional Armenian yogurt and grain soup, typically made with matzoon (Armenian fermented yogurt), wheat berries or cracked wheat, and herbs such as cilantro and mint. It is served hot or cold depending on the season and is a beloved staple of Armenian home cooking.

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Ingredients

🥛Matzoon (Armenian yogurt) or plain full-fat yogurt – 4 cups

🌾Whole wheat berries or cracked wheat (dzavar) – ½ cup, pre-cooked

🥚1 egg, beaten (to temper the yogurt)

🫙Wheat flour – 1 tablespoon (as stabilizer)

💧Water or light chicken broth – 2 cups

🧅1 small onion, finely chopped

🧈Butter – 2 tablespoons

🌿Fresh cilantro – a generous handful, chopped

🌱Fresh mint – a small handful, chopped

🧂Salt – to taste

Method

Serves 2

If using whole wheat berries, soak them overnight and cook in water until tender (about 1–1.5 hours). If using cracked wheat, simmer until soft. Drain and set aside.

In a large pot, whisk together the yogurt, beaten egg, and flour until smooth and well combined. This stabilizes the yogurt and helps prevent it from curdling during heating.

Gradually stir in the water or broth, blending everything into a smooth, even liquid.

Place the pot over medium-low heat and bring the mixture to a gentle simmer, stirring constantly and in one direction to prevent the yogurt from separating.

Once the soup begins to steam and thicken slightly, add the cooked wheat and season with salt. Continue to stir and cook on low heat for about 10 minutes.

In a small pan, sauté the chopped onion in butter over medium heat until softened and lightly golden.

Stir the sautéed onion and butter into the soup along with the fresh cilantro and mint. Adjust salt to taste.

Serve hot in cooler months, or allow to cool and refrigerate to serve chilled in warmer weather. Garnish with additional fresh herbs if desired.

✓ What Makes it Authentic

Spas is a long-established dish in Armenian culinary tradition, associated with both everyday meals and seasonal eating. It is particularly popular in warmer months when served chilled, though it is also eaten hot. The soup is closely tied to the use of matzoon, a cultured dairy product fundamental to Armenian cuisine.

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