Armenian Yogurt Soup (Spas / Սպաս)
Spas (Սպաս) is a traditional Armenian soup with a yogurt base. While it’s traditionally prepared with hulled wheat berries (ձավար), my family has always made it with rice. Some people use other grains like barley or bulgur, depending on family tradition. In some homes, Spas is made with chicken and served alongside Ishli Koofteh stuffed with butter. This is the version I grew up eating—made with rice and Ishli Koofteh stuffed with ground beef.
Ingredients
- 64 oz plain whole-milk yogurt
- 32 oz labneh
- 8½ cups water
- 1 large egg
- 1 tablespoon all-purpose flour
- 2-3 tablespoons warm water
- ½ white rice rinsed
- 2 tablespoons butter
- 2½ tablespoons dried mint
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper plus more to taste
For serving (optional):
- Fresh lemon for squeezing
- Sumac
- Ishli kyofteh store-bought or homemade
Instructions
Set up your pot (no heat yet):
- Place a large strainer over a large heavy-bottomed pot. Make sure the heat is completely off.
Strain the yogurt:
- Add 64 oz plain yogurt to the strainer and strain it directly into the pot, using a spoon or spatula to help it pass through.
Strain the labneh:
- Add 32 oz labneh to the strainer and strain it into the pot. If needed, use a small amount of the reserved 8½ cups water to help loosen it.
Add the water:
- Pour the remaining water into the pot until all 8½ cups water have been added total.
Whisk until smooth:
- Whisk the mixture thoroughly until smooth and fully combined, making sure there are no lumps.
Prepare the egg mixture:
- In a small bowl, crack 1 egg. Slowly add 1 tablespoon all-purpose flour, straining it in to prevent clumps. Add 2–3 tablespoons warm water and whisk until completely smooth.
Incorporate the egg mixture:
- Slowly pour the egg mixture into the pot while whisking continuously to fully incorporate it into the yogurt base.
Add the rice:
- Rinse just under ½ cup white rice until the water runs clear, then add it to the pot and stir well.
Prepare the mint butter:
- In a small pan over medium-low heat, melt 2 tablespoons butter. Add 2½ tablespoons dried mint and stir until fragrant, about 30 seconds.
Add the mint butter:
- Pour the mint butter into the pot and stir to combine.
Cook gently:
- Turn the heat on to low. Cook gently, stirring frequently, until the rice is fully cooked and the soup thickens slightly, about 30–35 minutes. Do not allow the soup to boil.
Season the soup:
- Season with 1 teaspoon kosher salt and ½ teaspoon black pepper, then taste and adjust as needed.
Rest before serving:
- Remove from heat and let the soup rest for 5–10 minutes before serving.
To serve:
- Ladle the soup into bowls and add heated ishli kyofteh directly into the soup.
- If the ishli kyofteh is frozen (which it typically is), it’s recommended to heat it separately first, then add it to the soup before serving. You can also heat it directly in the soup, though this will take a bit longer.
- Finish with lemon wedges, for squeezing, and a sprinkle of sumac, if desired.
