Spas (Armenian Yogurt and Wheat Soup)

Ingredients

• 1 cup shelled wheat berries (dzedzadz) (traditional; can substitute pearl barley if necessary)
• 4 cups plain whole milk yogurt (preferably Armenian madzoon or full-fat Greek yogurt)
• 4 cups water or chicken broth (broth adds depth, water is traditional)
• 1 piece large egg yolk (for stabilizing the yogurt)
• 2 tablespoons all-purpose flour (helps prevent curdling)
• 1 large yellow onion (finely diced)
• 2 tablespoons butter (or olive oil)
• 2 tablespoons dried mint (crushed; plus more for garnish)
• 1.5 teaspoons salt (or to taste)
• 0.25 teaspoon black pepper (optional)

Instructions

1. 1

   Rinse the wheat berries. In a medium pot, cover them with 3 cups of water, bring to a boil, then reduce heat, cover, and simmer for 60-75 minutes until tender but still chewy. Drain and set aside.

2. 2

   In a large 6-quart pot, use a hand mixer or whisk to thoroughly blend the yogurt, water (or broth), egg yolk, and flour until completely smooth with no lumps.

3. 3

   Place the pot over medium-low heat. Cook the yogurt mixture, stirring constantly with a wooden spoon or wire whisk in one direction, until it just reaches a gentle simmer. Do not let it boil vigorously. Stir in the salt and cooked wheat berries. Cook for 1 more minute, then remove from heat.

4. 4

   In a separate skillet, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 8-10 minutes. Stir in the dried mint and cook for 1 more minute.

5. 5

   Gently stir the onion and mint mixture into the yogurt soup. Return the soup to very low heat and simmer gently for 5 more minutes to allow flavors to meld. Serve immediately.