Beverage
Boza (Fermented Bulgur Drink)
About this dish
Boza is a thick, tangy, and slightly sweet fermented drink that has been beloved in the Balkans and Anatolia for centuries. Made from bulgur, water, sugar, and a touch of yeast, it ferments into a velvety brew with a gentle fizz and a complex, slightly sour depth.
Traditionally sold from street carts in Istanbul, boza is a true taste of Turkish heritage. Serve it cold with a generous sprinkle of cinnamon and roasted chickpeas for an authentic experience that feels both refreshing and comforting.
Ingredients
UK and US measurements are both included for every recipe.
Coarse bulgur
grain500 g
Imperial measurement: 2¾ cups
Water
liquid3 L
Imperial measurement: 12½ cups
Sugar
seasoning200 g
Imperial measurement: 1 cup
Dry yeast
other7 g
Imperial measurement: 1 packet (about 2¼ tsp)
Ground cinnamon
spice2 tsp
Roasted chickpeas
other100 g
Imperial measurement: ½ cup approximately ⅔ cup not exact, will change
Method
Cook the bulgur
20 minutesPlace the coarse bulgur in a large pot and add the water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, for about 15–20 minutes, until the bulgur is very soft and fully cooked.
Blend until smooth
5 minutesUsing a slotted spoon, transfer the cooked bulgur to a blender (or use an immersion blender directly in the pot). Blend until the mixture is completely smooth, adding some of the cooking water if needed to ease blending.
Cool to lukewarm
25 minutesLet the blended mixture cool in the pot until it reaches about 37°C (98°F), just lukewarm. The mixture should be thick enough to stick to your spoon.
Activate the yeast
10 minutesIn a small bowl, dissolve the dry yeast in about 60 ml (¼ cup) warm water with a pinch of sugar. Set aside for 10 minutes until frothy.
Stir in sugar and yeast
3 minutesOnce the bulgur mixture is lukewarm, stir in the remaining sugar and the activated yeast. Mix thoroughly.
Ferment
12-16 hours, variableCover the pot with a clean kitchen towel or cheesecloth and leave it in a warm, draft-free spot (about 20–25°C / 68–77°F) for 12 to 16 hours. During this time, the mixture will become slightly frothy, thicken, and develop a tangy aroma.
Strain and chill
2+ hours, plus chillingStir the fermented boza well, then strain it through a fine-mesh sieve or cheesecloth to remove any graininess. Transfer the boza to a large jar or pitcher and refrigerate until thoroughly chilled (at least 2 hours).
Serve
5 minutesServe cold, sprinkled with a generous amount of cinnamon and a small handful of roasted chickpeas on top.
Equipment
- Large pot (5–6 L)
- Blender or immersion blender
- Measuring cups and spoons
- Sieve or cheesecloth
- Pitcher or jar
Nutrition facts
Tips
- For a thinner boza, add extra water or dilute with a little milk (for a non-vegan option) before serving., Fermentation time depends on temperature, in a warmer kitchen, check at 10 hours to avoid over-fermentation, which can taste too tangy.
- Traditional toppings are cinnamon and roasted chickpeas (leblebi), but some also enjoy a drizzle of honey or crushed nuts.
- Boza is mildly alcoholic but not intoxicating because of the short fermentation, it's drunk for its unique flavor and probiotics.
- You can keep boza in the refrigerator for up to 3 days, shake or stir well before serving as it may settle.
Serving suggestions
- Serve chilled in a tall glass with a scattering of roasted chickpeas and a dusting of cinnamon.
- On winter evenings, take after a hearty meal like a bowl of lentil soup, or pair with a slice of unsweetened cake.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Kerem Demir
Specialises in Turkish cuisineKerem 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.