Boza nasıl yapılır?/Evde boza yapmanın tüm püf noktaları / Figen Ararat

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.

Introduce the recipe for boza and its benefits.

Measure 5 cups of fine bulgur and wash it.

Place the bulgur in a pressure cooker and add 4 cups of water for soaking.

Soak the bulgur overnight in the water.

After soaking, add 1 coffee cup of rice to the bulgur.

Add the remaining 6 cups of water to the mixture, totaling 10 cups of water.

Close the pressure cooker and heat until the pressure builds up.

Once the pressure is reached, cook for 20-25 minutes.

After cooking, strain the mixture through a fine sieve to remove any husks.

Add 1.5 cups of granulated sugar to the strained mixture, using the same measuring cup as for the bulgur.

If the mixture is hot, stir until the sugar dissolves; if cooled, heat gently until the sugar dissolves.

Remove from heat and prepare for fermentation.

For fermentation, use 0.5 cups of boza or a small amount of yeast mixed with water and sugar if boza is not available.

Mix well and cover the container, letting it ferment at room temperature for 2-3 days, stirring occasionally.

After 3 days, check the consistency; it should be like a pudding.

Adjust the consistency with water if desired and taste for sweetness, adding more sugar if necessary.

Serve cold, ensuring it's kept in the refrigerator and consumed within 2-3 days due to fermentation.

Serve with a sprinkle of cinnamon and roasted chickpeas.

Cooking Techniques

Equipment Needed

Spice Level: