Turkish Boza Drink

Turkish Boza Drink is a delicious, unique, and nutritious fermented beverage that has been around for centuries.

Depending on the location, it's typically made from corn, millet, bulgur, rice, or wheat.

Boza has a thick texture, low alcohol content (around 1%), and a subtly sweet, tangy, and slightly acidic taste.

One of the most unique things about Boza is its consistency, which can be described as a cross between yogurt and pudding.

This is due to the natural fermentation process, which creates a gel-like substance called dextrin.

In Turkey, Boza is traditionally served with cinnamon and crunchy roasted chickpeas known as "leblebi".

Jump to:

• Ingredients You'll Need
• How to Make Homemade Turkish Boza Drink?
• What is Boza?
• Origins of Boza
• Top Tips From the Chef
• How to Serve Turkish Boza?
• Recipe FAQs
• Related Recipes
• Turkish Boza Drink

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Bulgur

Bulgur wheat is a whole grain made from cracked wheat and is widely used in Turkish, Middle Eastern, and Mediterranean cuisines for many dishes such as Bulgur Pilavi (Turkish Bulgur Rice Pilaf), Icli Kofte (Turkish Kibbeh), and Tabbouleh (Lebanese Tabouli Salad). 

You can find it in the Middle Eastern / Turkish markets and online from Amazon.

It is the key ingredient in making boza, and it helps to give the drink its thick texture.

Additionally, bulgur adds a unique flavor and aroma to the drink.

Other ingredients you need for making Boza are:

• Rice - Although rice is not a typical ingredient in boza, it can still be used to give the drink a unique texture and flavor. In my opinion, rice adds a delicious twist to the traditional recipe.

• Sugar - Sugar helps balance the tartness of boza and enhances its sweetness. It also feeds the yeast during fermentation, aiding in the development of the drink's unique flavor and texture.

• Yeast - Yeast is an important ingredient for boza as it is responsible for fermentation. During this process, the yeast consumes the sugars in the mixture and produces alcohol and carbon dioxide. I use fast-action dried yeast for this recipe. You can also use a portion of the previous boza as a starter yeast. 

• Leblebi (roasted chickpeas) and cinnamon - They are the most popular toppings for Boza.

How to Make Homemade Turkish Boza Drink?

Homemade Boza recipe is extremely easy with only a few ingredients.

However, you need to follow a few simple steps to achieve the best results:

Rinse the bulgur and rice with cold water.

Add them to a pot along with 8 cups of water.

Cook the mixture on medium-low heat until mushy.

When cooked, pass it through a sieve using the back of a wooden spoon. Discard the solids.

Let the sieved bulgur mixture cool completely at room temperature.

To make the yeast mixture that will ferment the boza, mix warm milk, fresh yeast, and sugar in a separate bowl.

Transfer the cooled bulgur mixture to a large pot. Mix with the yeast mixture and cover the pot. Let it sit in a dark place for 24 hours.

Occasionally open the lid of the boza mixture to allow air to circulate and help it ferment.

When the boza is fermented, adjust the consistency by adding sugar and water gradually.

Serve the boza chilled with roasted chickpeas and cinnamon.

What is Boza?

Boza (also known as Bosa or Boso) is a popular treat in Turkey, especially during the winter.

Just like Salep - Turkish Hot Milk Drink (Sahlab), it has been around since the Ottoman Empire and is still enjoyed today from the first days of autumn until the early cold days of spring.

People from different cultures also loved this drink since it was popular in all the regions that Ottomans once ruled.

This thick fermented beverage is made by boiling hulled millet or wheat in water and then transferring the mixture to pans to cool.

After passing through a sieve, sugar, and water are incorporated, resulting in a distinctly sweet and slightly sour flavor.

After the fermentation period, boza is cooled to refrigerator temperature settled at about 4-5 ℃ (40 ℉), and is ready to be served. 

Origins of Boza

Boza is one of the oldest known fermented beverages that has been around for centuries, with its roots in the Middle East.

This ancient drink has been enjoyed in Central Asia for over 9000 years and later spread throughout the Ottoman Empire.

The exact origins of Boza are unclear, but it is believed to have been enjoyed by Turkish nomads as a source of nourishment and energy during long journeys.

Similar to Manti - Turkish Dumplings, Boza became popular in many regions as Turks moved around, including Central Asia, the Caucasus, and the Balkans.

During the Ottoman era, it became extremely popular, and many taverns, known as Bozahanes (shops that sell boza), began selling it commercially.

Today, Boza is still popular in modern Turkey and is widely available in many traditional shops and cafes.

Top Tips From the Chef

• Allow the mixture to cool completely to room temperature before adding the yeast mixture.

• Make sure the yeast you're using is not expired.

• During the fermentation process, it's important to keep the mixture in a cool, dark place. This will help the yeast to grow and develop the unique flavor and texture of boza.

• Boza can vary in sweetness and consistency depending on personal preference. Taste and adjust the sweetness and consistency by adding more sugar or water as needed.

How to Serve Turkish Boza?

Boza is traditionally served chilled in a glass, often with a sprinkle of cinnamon and roasted chickpeas (called "leblebi") on top.

Some people also like to add nuts or dried fruits as a topping.

You can enjoy Boza as a refreshing drink or as a dessert with a spoon as it’s almost as thick as a pudding.

Recipe FAQs

Related Recipes

For more traditional Turkish Food Recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious, unique, and nutritious fermented beverage "Boza" as much as you enjoy drinking it! 🙂 

Bon appétit! / Afiyet olsun!

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