EV YAPIMI BOZA NASIL YAPILIR

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.

Add 1.5 cups of fine bulgur to the pressure cooker.

Add 2 liters + 2.5 cups of water to the bulgur and mix.

Close the lid of the pot and let it soak overnight.

The next day, add 1 liter + 1 glass of water to the bulgur.

Wash a Turkish coffee cup with rice and add it to the bulgur mixture.

Close the lid of the pressure cooker and cook for 20-25 minutes until it boils.

After 20 minutes, take the pot from the stove and open the lid to check the bulgur.

Pass the cooked bulgur through a blender while it's hot until smooth.

Strain the blended bulgur through a fine strainer to remove the shells.

Add 1.5 glasses of sugar to the hot bulgur and stir over low heat until the sugar melts.

Taste the mixture and adjust the sugar according to your preference.

Leave the mixture to cool, stirring occasionally to prevent crust formation.

Close the lid of the pot and let it ferment at room temperature for 1.5 to 2 days, stirring from time to time.

After fermentation, taste the mixture and add more sugar and water if needed.

Mix in 1.5 glasses of cold water and adjust the sugar and consistency as desired.

Close the lid and refrigerate for at least 3-4 hours before serving.

Serve the Boza cold in glasses, sprinkled with plenty of cinnamon and topped with yellow roasted chickpeas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary