The boza sellers are still walking through the streets of our district by shouting ”bouzaa” on winter days.
With its opaque colour (in Turkish opaque means boz) , with its high nutritious values, boza is a common and favorite beverage for centuries.
The famous traveler Evliya Çelebi noted that, the Turkish invention boza was drunk by Janissaries in the army, as it was warming and strengthening the soldiers, even if it containes a very low level of alcohol.
This year I did boza with fine ground bulgur, instead of wheat grains like I was doing before. It is as easy as a pie with fine bulgur.
Put the fine ground bulgur in a pressure cooker. Add enough water until covers the bulgur and boil about 30 minutes until they are very softened.
Put them into a food processor and mush them.
You should add the water gradually up to 1 cup.
The thickness or consistency of the boza will be creamy.
Add 1/2 cup sugar gradually by stirring with a wooden scoop.
Put the yeast cube into a muslin sachet and place it in the glass bowl.
After two days when the yeast dissolves, remove the sachet from the bowl.
Taste, and if necessary add gradually sugar every day.
Cover top, time to time stir with a wooden scoop. Do not stir with a metal spoon or scoop as it reacts.
Let stay 2 days inside to complete the fermentation.
The boza must have a sweet to sour taste.
When you see the bubbles on the surface, put the glass bowl in the refrigerator.
If you don’t keep the boza in a cool place after completing the fermentation cycle, it spoils.
Pour it into a glass and sprinkle with cinnamon.
Serve with roasted yellow chick peas.
Always serve cold and consume it within 4-5 days.