Boza is a unique and nutritious fermented wheat drink that has been enjoyed in Turkey for centuries. Depending on the region, it is also made from corn, millet, bulgur, or rice.
It has a thick texture, low alcohol content (around 1%), and a subtly sweet, tangy, and slightly acidic taste. In Turkey, Boza is traditionally served with cinnamon and crunchy roasted chickpeas known as "leblebi".
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.
Jump to:
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.
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?
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.
Recipe 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
You can store Turkish Boza drink in the refrigerator for up to a week. However, it is best to consume it within a few days for optimal taste and freshness.
Yes, you can use other grains such as corn, wheat, or barley to make boza. However, keep in mind that each grain will result in a slightly different flavor and texture.
It's best to experiment with different grains to find the one that suits your taste preferences.
Boza is typically vegetarian and vegan-friendly, as it is primarily made from grains, water, and sweeteners.
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!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Turkish Boza Drink
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 Measuring cups
- 1 sieve
Ingredients
- 2 cups bulgur wheat
- ½ cup rice
- 8 cups water
- ½ teaspoon fast action dried yeast
- 1 tablespoon sugar
- 1 cup milk
- 1 cup sugar (for flavoring)
- 1 cup water (for consistency)
- cinnamon and roasted chickpeas (leblebi) (for garnish)
Instructions
- Rinse the bulgur and rice with cold water, then 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 a 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.
Notes
- 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.
Nutrition
This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.
Sylvia says
Sounds intriguing, will definitely give it a go soon! Thank you for the recipe.