I recently leveled up my Bulgarian mom cred by adding Boza to my repertoire of of Bulgarian and Turkish recipes. Boza is a fermented drink, popular in the Balkans and Middle East. Typically, it’s made from wheat (bulgur), but can be made from any grain. I bet corn would be really lovely. It’s creamy, sweet, slightly boozy (that’s where we get the word, BTW) and can be served as thick or thin as you like. Add a sprinkle of cinnamon or your favourite spice, if you like.
Boza
- Large Heavy-Bottomed Pot
- Large Glass Bowl or Fermentation Crock
- Wooden Spoon
- Stick blender
- Sieve
- Tea Towel
- 1.5 c Bulgur (or grain of your choice)
- Water (so much water)
- 1.25 c Sugar
- 1 tsp vanilla
- 1 tsp yeast (optional)
Day One
Place bulgur in a pot and cover with water. About an inch above the level of the grain should do.
Bring to the boil. Cover with lid, remove from heat. Set aside overnight.
Day 2
Add more water – again about an inch above the level of the now swollen grain will do.
Bring to the boil. Reduce to simmer and cook over medium-low heat, stirring occasionally, until the bulgur is quite soft.
Remove from heat and let cool for about 5 minutes.
With your stick blender (or in a regular blender) purée the grain.
Pass the purée through your sieve into your glass bowl or crock to remove the solids.
If your liquid is quite thick, you can add more water.
Add sugar and vanilla.
When your liquid has cooled to body temperature, add yeast if you’d like. This is not necessary. Boza will ferment without it. This simply speeds the process.
Set aside in a COOL place, covered in a tea towel for 12 hours (or longer). This can happen in your fridge, too. Cool temps will help maintain the sweetness.
Boza will thicken. Just whisk it before serving. Thin to desired consistency. Serve with a sprinkle of cinnamon and maybe a few roasted chickpeas.