📷 CC0 · Hakskdnsnsnnd · via Wikimedia CommonsSopa · Armenia · Yerevan
Spas (Yerevan Fermented Wheat and Yogurt Soup) 🥣
Armenia's most ancient comfort: matsoun — the tangy strained yogurt that is matzoon's cousin — whipped smooth with water, thickened with soaked corn or wheat groats, and simmered low and patient with dried (or fresh) mint until it turns into a pale, sour, soothing soup that has allegedly been cooked since Urartian times. Every family owns the spoon that never scrapes the pot bottom, because that burnt-milk layer is the prize. It bridges winter and spring alike: warming double-spas for cold months, lighter versions with spring greens in high season. Served in deep bowls with lavash torn on top, or as the soup course before a plate of khorovats.
Método
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1
Simmer drained groats (and rice if using) in 2 cups water, lid ajar, 25-30 min until very soft and bloated.
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2
Meanwhile whisk matsoun with remaining 2 cups water until completely smooth — a balloon whisk prevents lumps. Bring to almost-simmer separately.
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3
Stir hot groat water into the yogurt mix gradually (tempering stops curdling), return to low heat and cook 10-15 min, stirring often, until it coats a spoon.
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4
Season with salt; in a small pan sizzle dried mint in butter 20 s and stir half through the soup, keeping half as garnish oil.
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5
Serve very hot in deep bowls, mint oil swirled on top, torn lavash floating at the rim. The bottom-of-pot scrape belongs to whoever cooks it — tradition.
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