|Bulgur||2 1/6 cups||325 grams|
|Water||20 2/3 cups||4150 grams|
|Flour||2 tablespoons||16 grams|
|Sugar||2 ½ tablespoons||450 grams|
|Yoghurt||½ cup||50 grams|
|Dry yeast||¾ teaspoon||5 grams|
|Vanilla||2 ½ teaspoon||25 grams|
|Cinnamon||4 ½ teaspoon||45 grams|
Boza is a fermented Bulgur drink which is very popular in Turkey. Instead of bulgur, it can be prepared with millet or barley, or a millet and bulgur combination. A traditional refreshment, with a history which goes back to very early times. Boza is mainly consumed during winter months. Best place to buy and drink Boza in Istanbul is "Vefa Bozacisi".
Wash the bulgur, drain and place in a large pot, add 12 cups water, cover and let stand overnight at room temperature. Cook over low heat for about 2 hours. Place in blender and process and then pass through a strainer and refrigerate. Return the bulgur which is left in the strainer to the pot, add 7 ¾ cups of water and cook for another hour over low heat. Pass through the strainer and place in the refrigerate.
Place the flour in a small saucepan and add 2/3 cups of water and cook over low heat until thick, stirring constantly. Remove from heat, add 2 tablespoons sugar and blend until the sugar melts. When cooled, add the yogurt. Melt the yeast in a cup of water, let stand for 5 minutes and add to the yogurt mixture. Let stand in warm environment for 30 minutes. Add the mixture with yeast to the creamy bulgur and let stand at room temperature for 1-2 days, stirring occasionally. Add the vanilla and the remaining sugar and stir well until they are wholly dissolved. Serve, sprinkled with cinnamon. This refreshment can be kept in the refrigerator for 2-3 days.
Nutritional Value (in approximately one serving):
Energy 242 calories, Protein 3.5 g, Fat 0.5 g, Carbohydrates 57.5 g, Calcium 29 mg, Iron 1.3 mg, Phosphorus 97 mg, Zinc 1 mg, Sodium 1 mg, Vitamin A 6.9 iu, Thiamine 0.09 mg, Riboflavin 0.05 mg, Niacin 1.16 mg, Vitamin C - mg, Cholesterol 1 mg.