Armenian yoghurt soup with wheat and mint (Spas)

1. Rinse the hulled wheat and cook in 700 ml water over low heat for 40-45 minutes until tender (it cooks faster if you soak it first).

2. In a pot, whisk the yoghurt with the egg until smooth, then add the wheat with its cooking water, stirring all the time.

3. Put the pot over medium heat and slowly bring to the boil, stirring constantly in one direction – the constant stirring and the egg stop the yoghurt from curdling; salt lightly and simmer gently for 5 minutes.

4. Meanwhile finely chop the onion and fry in the butter until golden; just before taking it off the heat, stir in half the finely chopped mint to release its aroma.

5. Take the soup off the heat and stir in the minty onion butter, the rest of the fresh mint and the chopped coriander.

6. Serve warm or, in summer, cooled to room temperature – it's a refreshing, light soup that's welcome even on hot days.

Tip: The secret of spas is the stirring: don't stop until it boils, and always stir in the same direction. Instead of hulled wheat, you can make it with pearl barley or rice.