Beverage

Boza with Roasted Chickpeas

Prep

24 hours 20 minutes

Cook

30 minutes

Servings

TurkishAdvancedSnackVegetarianVeganGluten FreeDairy Free

About this dish

Boza is a traditional Turkish fermented millet drink with a thick, creamy texture and a mildly sweet, tangy flavor. Topped with crunchy roasted chickpeas and a sprinkle of cinnamon, it's a beloved winter beverage that warms the soul.

This recipe brings authentic taste straight from the streets of Istanbul.

Ingredients

UK and US measurements are both included for every recipe.

Millet

grain

300 g

Imperial: 1 1/2 cups

Sugar

other

150 g

Imperial: 3/4 cup

Water

liquid

2 L

Imperial: 8 1/2 cups

Dried chickpeas for roasting

vegetable

100 g

Imperial: 1/2 cup

Ground cinnamon

spice

5 g

Imperial: 1 teaspoon

Active dry yeast

other

7 g

Imperial: 1 packet

Salt

spice

2 g

Imperial: 1/2 teaspoon

Method

Cook the millet

45 mins

In a large pot, bring water to a boil, then add millet and a pinch of salt. Cook for 30 minutes until the millet is very soft and water is absorbed. Let it cool to room temperature.

Prepare the ferment

10 mins

Once the millet is cool, mash it lightly with a wooden spoon. Dissolve yeast and sugar in 1 cup of water, then add to the millet. Stir well and pour into a clean glass or ceramic fermentation jar.

Ferment

259200 mins

Stir in remaining sugar. Cover with cheesecloth and let it ferment in a warm place (20–30°C) for 2–5 days, stirring once a day. Ferment until slightly sweet-sour and bubbly.

Strain the boza

20 mins

After fermentation, dilute the boza with water if too thick. Strain through cheesecloth, pressing to extract liquid. Refrigerate until cold.

Roast the chickpeas

15 mins

Dry chickpeas overnight, then roast in a 180°C (355°F) oven for 10–15 minutes until lightly golden and crunchy.

Serve

5 mins

Pour boza into glasses and top generously with roasted chickpeas. Sprinkle cinnamon to taste.

Equipment

Large pot
Glass or ceramic fermentation jar
Cheesecloth
Wooden spoon
Oven

Nutrition facts

420 kcal

Calories

6 g

Protein

58 g

Carbohydrates

2 g

Fat

4 g

Fiber

180 mg

Sodium

Tips

The longer you ferment, the tangier and more carbonated the boza becomes: check every day from day 2 onward.
For the best roasted chickpeas, soak them overnight, then roll in a clean towel to dry completely before roasting.
Boza should have a pourable, yogurt-like consistency: adjust with water after straining if needed.

Serving suggestions

Serve cold on a cold winter afternoon, or pass around as a festive holiday brew. Also wonderful with a swirl of pomegranate molasses.

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Recipe by

Kerem Demir

Specialises in Turkish cuisine

Kerem is a kebab master who shaves his own meat on a vertical spit. He is a carnivore's dream.

Describe yourself in three words: Meaty, vertical, juicy.