Boza
Ingredients:
- 1 cup millet or bulgur wheat
- 6 cups water
- 1 cup sugar (adjust to taste)
- 1 tablespoon dry yeast
- 1/4 teaspoon ground cinnamon (optional)
- Roasted chickpeas for serving (optional)
Instructions:
-
Rinse the millet or bulgur wheat thoroughly under cold water to remove any impurities.
-
In a large pot, combine the rinsed millet or bulgur wheat with the water. Bring to a boil over medium heat.
-
Once boiling, reduce the heat to low and simmer the mixture for about 1 hour, stirring occasionally. The grains should become soft and start to break down.
-
After simmering, remove the pot from the heat and let it cool to lukewarm temperature.
-
Once the mixture has cooled, strain it through a fine mesh strainer or cheesecloth into a clean container, pressing down on the solids to extract as much liquid as possible. Discard the solids or save them for other recipes if desired.
-
Stir in the sugar until it is completely dissolved.
-
In a small bowl, dissolve the dry yeast in a little warm water according to the package instructions. Once dissolved, add the yeast mixture to the boza and stir well to combine.
-
Cover the container with a clean cloth or plastic wrap and let it ferment at room temperature for 12-24 hours. During this time, the boza will thicken and develop a slightly sour taste.
-
After fermentation, stir the boza well to incorporate any settled yeast.
-
If desired, add ground cinnamon to the boza for extra flavor.
-
Serve the boza chilled, garnished with roasted chickpeas if desired.
-
Enjoy the unique taste and texture of homemade boza, a traditional Turkish fermented beverage!
Note: Boza can continue to ferment and develop more sourness if left at room temperature for longer periods. Store any leftover boza in the refrigerator and consume within a few days.
