Conce — Print Recipe — The Culinary Codex

A tangy yogurt soup thickened with hulled wheat and egg, served hot in winter or chilled in summer. This versatile Armenian soup is nourishing simplicity at its finest, with a gentle tang that warms from within.

Ingredients

4 cups plain yogurt
1/2 cup hulled wheat (dzedzadz), soaked
1 egg, beaten
4 cups water
1 small onion, finely diced
2 tbsp butter
2 tbsp fresh mint, chopped
2 tbsp fresh cilantro, chopped
1 tsp salt
1/2 tsp black pepper
1 tbsp flour

Instructions

1 Soak hulled wheat for at least 2 hours or overnight. Boil in water until tender, about 30 minutes. Do not drain.
2 Whisk yogurt, beaten egg, and flour together in a bowl until completely smooth with no lumps.
3 Slowly add the yogurt mixture to the pot with the wheat and cooking water, stirring constantly in one direction.
4 Heat over medium-low heat, stirring continuously, until the soup thickens slightly. Never let it boil or it will curdle.
5 Saute diced onion in butter until golden. Add mint and stir for 30 seconds. Add this to the soup.
6 Serve hot in winter with fresh herbs on top, or chill completely and serve cold in summer as a refreshing meal.

Did You Know?

Armenian grandmothers insist you must stir spas in only one direction while cooking, never reversing, or the yogurt will curdle and the soup will be ruined.