BOZA: THE CLASSIC OF CHILLY ISTANBUL NIGHTS; TRADITIONAL FERMENTED REFRESHMENT

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with added nutrients.

corn starch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free thickener.

Soak 1 cup of millet seeds in 4 cups of drinking water at room temperature for a minimum of 10 hours or overnight.

Transfer the water-millet mixture into a deep pot. Add 2 more cups of water.

Cover the pot with a lid and heat on medium until the mixture boils.

Lower the heat to minimum and cook for 2 hours while stirring occasionally until the millet seeds become very soft.

Turn off the stove, add the remaining 2 (or 3) cups of water and let it rest for 1-2 hours until it cools down to room temperature.

Strain the mixture through a fine sieve to achieve a smooth liquid consistency.

Prepare the Boza Yeast by stirring ¼ cup of wheat flour in a saucepan on medium heat for 1 minute, then add 1 cup of water and cook while stirring until smooth and lump-free.

Once the mixture boils, cook for 1 more minute, then turn off the stove and add ¼ cup of sugar, mixing well. Let it cool to room temperature.

In a separate bowl, mix 1 tsp of dry yeast with ¼ cup of warm water and set aside.

Once all ingredients are cool, mix them together and add ¼ cup of yogurt. Let the Boza Yeast rest in a warm place for 25-30 minutes to activate.

Pour the activated Boza Yeast into the sieved millet puree and mix thoroughly.

Cover the container and leave it in the fridge or a cold room for 1-2 days to ferment.

Before serving, roast the leblebi lightly for 5-6 minutes and serve warm on a glass of Boza.

Add sugar to the Boza mixture right before serving based on preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary