Armenian · Soup
Tangy yogurt soup with wheat berries, egg and mint.
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Spas, also called tanabour in some families, is an Armenian yogurt soup stabilized with egg and flour and made substantial with wheat berries. It is soothing warm and refreshing chilled.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
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Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
yogurt base; wheat grain; herbs; served hot or cold
Declared allergens: milk, egg, wheat/gluten grain (verify labels and individual medical needs)
Cool promptly in shallow containers, refrigerate within two hours, keep no longer than the recipe's stated period or USDA's 3–4 day ceiling (whichever is shorter), and reheat leftovers to 165°F/74°C when reheating is appropriate.
Do not treat a quality date as proof of safety. Wild greens and mushrooms must be positively identified and food-grade. Diet labels do not guarantee absence of cross-contact. Dish-specific dairy/egg handling instructions remain applicable.
Maria Ushakova is credited with preparing and publishing an independent version of this dish in Spas (Armenian Yogurt Soup) for Curious Cuisiniere.
What this supports: dish identity, method, texture/doneness, failure cue, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Ushakova's family version includes sour cream and parsley and documents other grain, herb, and onion-finish variations.
Armenian kitchen
Armenian spas is a comforting yogurt soup with wheat berries, egg and mint that can be served warm or chilled.
Whisk yogurt, egg and flour in a heavy pot until perfectly smooth. Gradually whisk in water and salt.
Cook over medium-low, stirring constantly, until steaming and just beginning to simmer.
Stir in cooked wheat berries and simmer gently for 10 minutes, stirring often.
Brown onion in butter. Stir onion, mint and cilantro into soup and adjust salt.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Spas, also called tanabour in some families, is an Armenian yogurt soup stabilized with egg and flour and made substantial with wheat berries. It is soothing warm and refreshing chilled.
Refrigerate for up to 3 days and reheat gently, or serve cold.
Serve warm in cool weather or thoroughly chilled in summer.
