Armenian Yogurt Soup S'pas Recipe on Food52

Armenian Yogurt Soup Spas Սպաս Cooking show, Armenian recipes, Cooking

In a large pot combine: yogurt, flour, egg and whisk until smooth, without any lumps. Add the wheat, mix and slowly start pouring hot water, stir continually while adding the water. Start cooking on high heat, while stirring constantly. As it boils, reduce the heat and allow to simmer 7-10 minutes or until the wheat is fully cooked and tender.

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Mantapour, or mantabour, is a traditional Armenian yogurt soup with manti, a type of Armenian stuffed dumplings. The soup is typically made with strained yogurt, beaten eggs, flour, minced garlic, water or meat broth, to which meat-filled dumplings are added, either raw or pre-cooked. Cooked white rice or wheat berries are often added to the soup.

Armenian Yogurt Soup Spas Սպաս Armenian Recipes, Irish Recipes

Mix the yogurt with the water and sour cream. Whisk the egg with the flour and place in a saucepan. Heat slowly and pour in the yogurt mixture. Bring to the boil, stirring constantly. Add the pre-cooked wheat and simmer for another ten minutes. A few minutes before the boil is finished, add the chopped mint or coriander.

Morsels and Musings armenian yoghurt soup w chicken & pistachio dumplings

Transfer meat mixture to cutting board and press into 6-inch square. Using bench scraper or sharp knife, divide mixture into 36 squares (6 rows by 6 rows). Using your lightly moistened hands, roll each square into smooth ball and leave on cutting board. 2. Melt 2 tablespoons butter in large saucepan over medium heat.

Spas (Armenian Yogurt Soup) • Curious Cuisiniere

Method: Toss beef with water, 1 teaspoon salt, and ⅛ teaspoon baking soda in bowl until thoroughly combined. Add gluten-free panko, 1 tablespoon cilantro, 1 teaspoon Aleppo pepper, coriander, and ¼ teaspoon pepper and mix by hand until uniform.

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Cook, stirring. occasionally, for 10 to 12 minutes or until soup just comes to a simmer. Remove. from heat and let soup cool slightly, about 5 minutes. Stir in yogurt. ( NOTE: If using cooked wheat berries from step 1, add it now.) Heat over medium heat. until warmed through, about 5 to 7 minutes.

Armenian Yogurt Soup Spas Սպաս Հեղինե (in Armenian) Armenian

Set cooked wheat aside until ready to. use. 2. In a 6-quart pot, blend together yogurt, water (or. broth), egg yolk and flour with an electric hand mixer. Cook until mixture reaches a. gentle boil, stirring constantly with a wire whisk or wooden spoon. Stir in. salt and cooked wheat; cook one minute longer.

Armenian Yogurt Soup Spas

How to: Cook wheat in 4 cups of water or broth until tender. Blend yogurt, water, egg and flour with a beater. Cook until it boils, stirring constantly with a wooden spoon. Add salt, cooked wheat and remove from heat. Saute onion in butter. Add mint and parsley. Combine with soup. Simmer five minutes.

Yogurt Soup with Lavash Bread KYALAGOSH, Nakhijevan’s native dish

Place 1 can (14.5 oz) chicken broth in a large saucepan, toss in a handful of quick-cooking barley, and cook until barley is tender. Set aside to cool. In a separate bowl, place ½ of a large container of plain yogurt, and whisk in one whole egg until well combined. Set aside. Meantime, in a skillet, melt 2 Tbsp butter, and saute ½ an onion.

K’YALAGYOSH Armenian Yogurt Soup with Lavash Bread Easy delicious

Instructions. Heat the oil over medium heat in a large pot. When the oil is heated cook the shallots and garlic until the shallots are translucent. Then, add in the red pepper flakes, dill and mint and stir until all the ingredients are combined. In a medium size bowl, whisk the egg yolks into the yogurt.

Armenian Yogurt Soup S'pas Recipe on Food52

1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, mint, salt, pepper, and baking soda. Cook, stirring occasionally, until onion has broken down into soft paste and is just starting to stick to saucepan, 6 to 8 minutes. 2. Stir in barley. Cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

K’YALAGYOSH Armenian Yogurt Soup with Lavash Bread Recipes, Food

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Armenian Yogurt Soup Spas

Cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add broth and water. Increase heat to high and bring to boil. Adjust heat to maintain gentle simmer; cook, partially covered, until barley is very tender, 50 minutes to 1 hour, stirring occasionally. Meanwhile, whisk yogurt and egg yolk together in large bowl.

One Pot Traditional Armenian Yogurt Soup Almost Like Mom's Recipe

Spas also know as Yogurt Soup consists of flavors infused with like mint and different spices and wholesome ingredients like plain yogurt,cilantro, and barle.

K’YALAGYOSH Armenian Yogurt Soup with Lavash Bread Armenian recipes

Set aside to cool. In a mixing bowl, add the plain yogurt, and whisk in one beaten egg until well combined. Set aside. Meantime, in a skillet, melt 2 Tbsp butter, and saute the minced onion, over a low heat until onions begin to caramelize, about 5-7 minutes; stir in 1 Tbsp. dried, crushed mint. As soon as the onion and butter turn a light.

Armenian Yogurt Soup S'pas Recipe on Food52

Keep whisking while the yogurt is simmering. Drop 10 to 12 kufteh balls into the yogurt soup. Kufteh is cooked when they float to the surface (approx. 5-10 minutes). Add the cooked chicken pieces from the broth you made (if using) and the dried mint. Once chicken is heated through and kufteh is cooked, serve!