Armenian Spas

Ingredients

• 700 g matsun or full-fat natural yogurt
• 1 egg
• 2 tbsp plain flour
• 700 ml water
• 100 g dzavar (hulled wheat) or pearl barley
• 1 large onion, finely chopped
• 40 g butter
• 1 tsp salt
• 1 small bunch coriander, chopped
• 2 tbsp chopped mint, or 1 tbsp dried mint

Before you cook

• Rinse the hulled wheat under cold water until it runs clear.
• Finely chop the onion.
• Chop the coriander and the mint.

Steps

1. Put the hulled wheat in a saucepan with 500 ml of the water and bring it to the boil.
2. Simmer it for 30 minutes, until the grains are tender but still have some bite.
3. Melt the butter in a frying pan and cook the onion over low heat for 12 minutes, until soft and sweet.
4. Whisk the yogurt, egg and flour together in a large bowl until there is not a single streak of flour left.
5. Whisk the remaining 200 ml of water into the yogurt mixture.
6. Pour it into a heavy pot and set it over medium-low heat.
7. Stir constantly in one direction for about 8 minutes, until the mixture thickens and reaches a bare simmer.
8. Keep stirring through 2 minutes of simmering, which sets the egg and stops the yogurt from splitting.
9. Add the cooked wheat with its liquid and the buttery onions.
10. Season with the salt and simmer gently for 5 minutes.
11. Stir in the coriander and mint just before serving.
12. Ladle the spas into bowls and serve it hot, or chill it for four hours and serve it cold.