Description
A traditional winter beverage with a thick consistency, sweet-and-sour taste, and slight effervescence, made by fermenting bulgur (cracked wheat) or millet.
Restaurants serving Boza
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bulgur(or Millet)
- Sugar
- Yeast
- Cinnamon
- Roasted chickpeas
Instructions
- [Authentic Recipe]
- Boil bulgur (or millet) and rice in plenty of water for a long time until extremely soft.
- Strain through a fine sieve or cloth, add water and sugar, and heat to make a thick paste base.
- Cool, add leftover boza (or a little yeast) as a starter, and ferment at room temp for days. When it bubbles and smells sour from fermentation, it's done. Pour into a glass and top with cinnamon and roasted chickpeas (leblebi).
Learn more Spice, substitutes, tips
Key spices
Fermentation acidity and cinnamon
Substitutes at Japanese supermarkets
Rolled barley (sub for bulgur)
Pairing
Roasted chickpeas(Leblebi)
Trivia
[Hardcore] On winter nights, peddlers echoing 'Boo-zaa!' in Istanbul's old city are a staple since the Ottoman era. Rich in vitamins and highly nutritious.
Eating tips & etiquette
[Unique Eating] It's a drink but so thick you scoop it with a spoon, crunching on the crispy chickpea topping while eating!
Allergen
Wheat