Armenian yogurt soup, often called spas or tanabour, is a comforting soup from Armenia made with tangy yogurt, tender cracked wheat, and herbs. Versions vary by region and family; this straightforward stovetop version is served warm, with a buttery mint finish and a smooth, gently heated yogurt base.
Ingredients
- ½ cup (90 g) coarse cracked wheat, sometimes sold as dzavar
- 4 cups (960 g) plain whole-milk yogurt, preferably unsweetened
- 5 cups (1.2 L) water, divided
- 1 large egg (about 50 g), at room temperature if possible
- 2 tablespoons (16 g) all-purpose flour
- 1 teaspoon (6 g) fine salt, or to taste
- ¼ teaspoon (0.5 g) ground black pepper
- 2 tablespoons (28 g) unsalted butter
- 1½ teaspoons (about 1.5 g) dried mint
- ½ cup (15 g) chopped fresh cilantro
Instructions
- Prepare the ingredients. Rinse the cracked wheat in a fine-mesh sieve until the water runs mostly clear, then drain well. In a large bowl, whisk the yogurt, egg, flour, salt, and pepper until completely smooth. Whisk in 1 cup (240 ml) of the water a little at a time; this loosens the yogurt mixture and helps it blend into the soup without lumps. Set the remaining 4 cups (960 ml) of water beside the stove.
- Cook the wheat. Put the rinsed wheat and the remaining 4 cups (960 ml) water in a heavy-bottomed pot. Bring to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cook uncovered for 25 minutes, stirring occasionally, until the grains are tender but still hold their shape. If the pot is bubbling hard or the grains stick, lower the heat and stir more often.
- Temper the yogurt mixture. Take about 1 cup (240 ml) of the hot wheat cooking liquid from the pot. While whisking the yogurt mixture continuously, slowly pour in the hot liquid in a thin stream. This gradual warming narrows the temperature difference between the yogurt and the pot, reducing the risk of curdling. Pour the tempered yogurt mixture into the pot with the cooked wheat, stirring as you go.
- Heat gently until safe and smooth. Set the pot over low to medium-low heat and stir steadily, scraping the bottom and corners. Bring the soup to at least 160°F (71°C), checking with a food thermometer; USDA FSIS guidance sets 160°F (71°C) as the safe minimum for egg dishes. This usually takes about 10 minutes, depending on the pot and starting temperature. Keep the soup below a boil: vigorous boiling can make the yogurt grainy even when it has been tempered. Once the temperature is reached, remove the pot from the heat.
- Make the mint butter and finish. Melt the butter in a small skillet over low heat. Add the dried mint and stir for about 2 minutes, just until fragrant; do not let the mint brown. Swirl the butter mixture into the soup, then stir in the chopped cilantro. Taste and adjust the salt and pepper. Let the soup stand for 2 minutes so the herbs can flavor the broth, then ladle into warm bowls.
Tips
- Choose the right grain. Coarse cracked wheat gives the soup its traditional hearty texture and usually cooks in about 25 minutes. If you can find dzavar, use it in the same quantity. Fine bulgur cooks much faster and can become soft; add it only for the final 8–10 minutes of simmering, using the package guidance as a check. Whole wheat berries are not a direct swap here because they need substantially longer cooking.
- Use plain yogurt. Unsweetened whole-milk yogurt gives a balanced tang and a creamy body. Low-fat yogurt can work, but the soup may feel thinner and is more prone to separating, so keep the heat gentle and stir frequently. Greek-style yogurt is thicker; whisk it thoroughly with the measured water before tempering.
- Prevent curdling. Whisk the flour and egg into the yogurt until no streaks remain, warm that mixture gradually with hot broth, and stir the pot while it heats. Avoid adding cold yogurt straight to a boiling pot or letting the finished soup bubble vigorously. A heavy-bottomed pan helps distribute heat more evenly.
- Adjust thickness after cooking. Cracked wheat continues to absorb liquid as the soup stands. If it becomes thicker than you like, stir in warm water a little at a time and taste for salt again. If it seems too thin, let it rest for a few minutes; the grains will give the broth more body without needing a long boil.
Serving Suggestions
Serve spas warm as a light main course or as the first course of a larger meal. It is satisfying on its own, but a platter of lavash or another soft flatbread makes it easy to scoop up the tender wheat and broth. A simple salad of cucumber, tomato, and herbs is a fresh contrast to the soup’s creamy tang. You can also set out extra chopped cilantro, dried mint, and black pepper so diners can season their own bowls.
For a more substantial meal, serve smaller bowls alongside roasted vegetables or a plate of beans. Keep the soup warm without letting it simmer while people are serving themselves; prolonged high heat can affect the yogurt’s texture. If serving it as part of a family-style spread, bring the pot to the table only after it has been taken off the burner and give it a gentle stir before ladling.
Variations
There is no single version of Armenian yogurt soup. Some cooks use different proportions of yogurt and water, while others include additional herbs or legumes. For a greener flavor, increase the cilantro to ¾ cup (about 22 g), or replace half of it with chopped parsley. The finished soup will taste more herbal and less mint-forward. If you prefer a stronger mint aroma, add another ½ teaspoon (about 0.5 g) of dried mint to the butter, but keep the heat low so it does not turn bitter.
For a richer bowl, replace 1 cup (240 ml) of the water with mild chicken or vegetable stock; choose an unsalted stock or reduce the added salt until the soup is finished. Stock changes the flavor from clean and tangy to more savory. If dzavar is unavailable, coarse bulgur is the closest practical substitute, though it softens more quickly and gives a less distinct chew. A dairy-free yogurt alternative can be used, but the result will differ in tang and texture; select an unsweetened plain product and warm it especially gently, since plant-based yogurts vary in how well they hold together.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered container. The soup keeps for 3–4 days in the refrigerator. It thickens as the wheat absorbs liquid, so stir in a splash of water before reheating if needed. Because yogurt can separate under intense heat, warm individual portions in a saucepan over low heat, stirring frequently, rather than bringing the pot to a rolling boil.
For food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer. Once hot, take the soup off the heat instead of holding it at a simmer. Freezing is not recommended for the best texture: the yogurt may separate after thawing and the cracked wheat can become soft. Discard soup that has been left at room temperature for more than 2 hours, or more than 1 hour if the room is hotter than 90°F (32°C).
Frequently Asked Questions
What is Armenian yogurt soup called?
It is commonly known as spas or tanabour. Names and recipes can vary, and both refer to Armenian yogurt-based soups that are often made with wheat and herbs. This version uses cracked wheat, yogurt, egg, and a mint-butter finish.
Can I make the soup without an egg?
Yes. The egg helps bind and enrich the yogurt base, but you can leave it out. Keep the flour, whisk the yogurt mixture thoroughly, temper it slowly, and heat gently while stirring. The soup will be somewhat less rich, and you should still bring it to a gentle, safe serving temperature.
Why did my yogurt soup curdle?
Curdling usually happens when the yogurt heats too quickly, the pot boils, or the yogurt mixture is not whisked smooth before it is added. Tempering with hot cooking liquid and maintaining low, steady heat help prevent it. If a few small curds appear, take the pot off the heat and whisk gently; the flavor can still be good even if the texture is less silky.
Can I serve spas cold?
Some Armenian family and regional versions are served cool, especially in warm weather, but this recipe is designed to be cooked and served warm. If you chill it, refrigerate it promptly and stir before serving because the wheat thickens as it rests. Add a little cold water to loosen it if necessary, then adjust the seasoning.
Can I prepare it ahead?
You can cook the soup a day ahead and refrigerate it, though the grains will absorb more liquid and the texture will be thicker. Reheat gently, stirring and adding water as needed, and use a thermometer to confirm the leftovers reach 165°F (74°C). For the freshest herbal aroma, add a little extra chopped cilantro just before serving rather than cooking all the herbs for a long time.
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).