|Our hotel in Yerevan - Congress Hotel - notice something familiar? it's a Best Western!|
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.
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.
Did spas cure Doug’s head cold? Well, in a manner of speaking; he (unintentionally) passed it on to me!
|'Spas' from the Congress Hotel's restaurant, Raffaello's|
Spas - Madzoon (Yogurt) Soup with Grains
Yield: 4 to 5 servings
NOTE: This soup may be served hot or cold, but, if you choose to serve this cold, omit the egg yolk!
1/2 cup shelled wheat (a.k.a. dzedzadz) (NOTE: Found in Middle Eastern stores, BUT, farro, wheat berries or pearl barley may be substituted.)
3 cups strained or Greek-style plain yogurt
1 1/2 cups water – or - low-sodium chicken broth (NOTE: For a thinner soup add more water or broth; for a thicker soup, add less.)
1 egg yolk, beaten (Save egg white for another use.)
2 Tbsp. flour
½ tsp salt
3 Tbsp. butter
1/3 cup onion, finely chopped
2 tsp. dried crush mint - or- 1 Tbsp. chopped fresh mint leaves
1 Tbsp. fresh parsley, chopped, optional
1. Cook shelled wheat (dzedzadz) in 4 cups of lightly 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 use.
3. In a skillet, sautė onion in butter until soft, but not brown. Add mint, and parsley, if using.