Just as we arrived in Yerevan, Doug began to feel down-right rotten due to a nasty head cold. Besides needing a good night’s sleep, he craved a bowl of steaming hot soup. Luckily for us, our hotel, Best Western Congress Hotel, had a rather nice, extremely convenient, restaurant on the premises.
|Our hotel in Yerevan – Congress Hotel|
Doug noticed ‘spas’ on the menu, and chose it for
medicinal purposes. It’s pretty-much the same as the yogurt soup we’d eaten as kids, so
it was a comforting choice.
speaking; he (unintentionally) passed it on to me!
|‘Spas’ from the Congress Hotel’s restaurant|
|The Armenian Kitchen’s Spas|
– Madzoon (Yogurt) Soup with Grains
hot or cold, but, if you choose to serve this cold, omit the egg yolk!
in Middle Eastern stores, BUT, farro, wheat berries or pearl barley may be substituted.)
For a thinner soup add more water or broth; for a thicker soup, add less.)
crush mint – or- 1 Tbsp. chopped fresh mint leaves
parsley, chopped, optional
salted, boiling water until tender – about 25 minutes. Stir occasionally. If there is any excess liquid, drain it. Set cooked wheat aside until ready to
|Cooked shelled wheat (dzedzadz)|
2. In a 6-quart pot, blend together yogurt, water (or
broth), egg yolk and flour with an electric hand mixer. Cook until mixture reaches a
gentle boil, stirring constantly with a wire whisk or wooden spoon. Stir in
salt and cooked wheat; cook one minute longer.
Remove from heat.
soft, but not brown. Add mint, and parsley, if using.
4. Add onion mixture to soup; simmer for five more
minutes. Serve immediately.