Spas

What it really is

Armenian tangy yoghurt soup with grains and herbs, served warm or chilled depending on the season.

A smooth result depends on combining the dairy gradually and warming without a hard boil. This is a practical distinction from a clear broth soup; the yogurt remains the defining ingredient whether the dish is served warm or cool.

The grain gives spas substance, while yogurt provides its characteristic tang. A common preparation cooks the grain first, then combines it with yogurt and water and warms it gently; some households serve it chilled in warmer weather. Herbs such as mint or cilantro may be used, and the consistency ranges from a spoonable soup to a thinner bowl. Heating needs care so the dairy stays smooth rather than separating. Grain and herbs vary by household.

Armenian tangy yoghurt soup with grains and herbs, served warm or chilled depending on the season.

How it's served

• Serve freshly prepared as a starter in the meal.
• Pair it with the accompaniments customary to the local version.
• Ingredients and portion sizes vary by household and restaurant.

How to write it on the menu

• Keep the traditional dish name and explain the defining ingredients in plain language.
• Identify the specific preparation and accompaniments offered.
• Confirm ingredients and cross-contact practices with the kitchen before making allergen claims.