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Tuesday, Apr 24, 2018
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Turkish Boza

Makes 6 servings

1 cup bulgur (easier to find in the U.S. than millet)

1 package active dry yeast

½ cup warm water (105 degrees to 115 degrees)

2 tablespoons sugar

½ teaspoon vanilla extract

¾ cup sugar

2 tablespoons cinnamon

Place bulgur in a small stockpot and fill with water. Cover and let soak 24 hours.

After the bulgur has soaked, gently simmer until the grains are very soft, about three hours. If the grains begin drying out, add more water to the pot and continue to simmer until completely cooked. Let mixture cool.

In ½-cup portions, spoon bulgur into a mesh strainer placed over a large bowl. Mash the bulgur with the back of a spoon, letting the liquid drain out and collect in the bowl. Discard each batch of mashed bulgur before adding the next ½ cup. Continue this process until all bulgur has been mashed. Set liquid aside.

In a small bowl, proof the yeast with ½-cup warm water and 2 tablespoons of sugar. Let rest for 10 minutes, then add it to the bulgur liquid, mixing well.

Cover the bowl with a piece of cheesecloth or a towel and let liquid ferment for three days, stirring once or twice daily.

After 72 hours, stir in the vanilla extract and sugar. While mixing, add water until the consistency is like pudding. You should be able to stand a spoon in it.

Chill for 24 hours before serving. Pour into glasses, sprinkle with cinnamon and serve topped with roasted chickpeas, if desired.

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