Tag: manzoon

Legendary Dishes | Spas Սպաս (yoghurt soup)


Traditionally this yoghurt soup was made with wheat berries, which were pre-cooked. It is also made with rice and semolina.

Semolina Version

  • 500 g manzoon
  • 250 ml water
  • 200 g semolina
  • 130 g onion, chopped
  • 1 egg
  • 15 g butter
  • 15 g flour
  • 1 tbsp fresh mint, chopped
  • 1 tsp salt

Whisk egg in a bowl, add flour and a third of the manzoon and the water. Pour into a saucepan, add remaining manzoon, semolina and salt. Stirring constantly with a wooden spoon, heat the mixture until the semolina is cooked. Add onions and butter, heat through, about three minutes.

Rice Version

  • 1 litre manzoon / yoghurt
  • 500 ml water
  • 150 g onion, chopped
  • 150 g rice, pre-cooked
  • 1 egg
  • 15 g butter
  • 15 g flour
  • 2 tsp salt
  • 3 tbsp fresh mint / 1 tbsp dried mint
  • 1 tbsp fresh mint, chopped

In a saucepan beat the egg into the flour, add yogurt and beat again. Bring slowly to the boil. Add the rice and onions, stir for a couple of minutes. Add mint, stir, cook for a moment. Add butter and salt, turn heat off, add remaining mint.

Legendary Dishes | Jalik (cucumbers and yoghurt)

  • 500 g cucumbers, peeled, cubed small
  • 500 g manzoon / yoghurt
  • 50 ml chilled water
  • 4 garlic cloves, crushed and mashed
  • 1 tsp dried mint / 1 tbsp fresh mint (crushed / chopped)
  • Salt, large pinch

Beat yoghurt into a smooth consistency, loosen with water, add garlic and salt. Mix cucumber into yoghurt, chill for two hours. Serve with a garnish of fresh (or dried) mint.