1 cup bulgur, washed several times
3/4 cup sugar
1/2 tsp vanilla extract
7 gr instant yeast
1/4 cup warm water
2 tbsp sugar
Roasted chickpeas (leblebi in Turkish)
Soak the bulgur in water overnight in a large cooking pot. The following morning add more water and cook until the grains are softened over low heat. It takes about 3 hours and add some water little by little time to time. Place a strainer on a large porcelain or a glass bowl. Pour in the cooked bulgur spoon by spoon, and using the back of a tablespoon strain it (picture). Discard the deposit over the strainer every couple of times.
In a small bowl, melt the yeast with water and sugar. Let it rest for 10 minutes so it will be bubbly. Pour it into the strained bulgur and mix well. Cover the bowl with a piece of cloth to ferment (picture). During fermentation, mix it from time to time. It takes about 3 days to get the right smell and sourness.
After the three days, add the vanilla extract and sugar. While mixing, add water little by little to get the right thickness. Consistency should be like soup or 35% cream (whipped). Keep it in the fridge for a night before serving. Sprinkle some cinnamon on top and serve with roasted chickpeas. Store Boza in the fridge.
Makes 6 servings.
* If you want to make more Boza later, keep 1/2 cup of leftover Boza in a glass in the fridge. Next time use this instead of the yeast.
* You can also make Boza without using yeast. But it takes more time to get the bulgur to ferment.
History of Boza (from Wikipedia)
Its origin dates back form the ancient populations that lived in pre-Ottoman Turkey. The formula was taken by the Ottomans and spread over the countries they conquered. It is a drink of great antiquity, first originating in Mesopotamia 8000-9000 years ago. Boza enjoyed its golden age under the Ottomans, and boza making became one of the principal trades in towns and cities from the early Ottoman period.
Production and storage
Boza is produced in most Turkic regions, but not always using millet. The flavour varies according to the cereal which is used. Vefa boza, as it is known, is made only from hulled millet, which is boiled in water and then poured into broad shallow pans. When cool the mixture is sieved, and water and sugar added. Boza was found to be extremely healthy and nourishing. One litre of boza contains a thousand calories, four types of vitamins A and B, and vitamin E. During fermentation lactic acid, which is contained by few foods, is formed, and this facilitates digestion. As boza spoils if not kept in a cool place, boza ferments (traditionally) don't sell boza in summer months and sell alternative beverages such as grape juice or lemonade. However, it is now available in summer time due to demand and availability of refrigeration.