Traditional Turkish Boza

Drinks

For an authentic taste of Turkey, the traditional Turkish Boza embodies a unique combination of flavours and textures. The millet flour provides a distinct base, while the fermentation process adds depth and character to this delightful fermented drink. When preparing Boza, remember that the fermentation time plays a crucial role in determining its final flavour profile, allowing you to tailor its sourness level to suit your preferences. Enjoy this delightful Turkish beverage chilled with a hint of cinnamon for a truly refreshing experience.

Ingredients

200 grams	millet flour
1.5 litres	water
300 grams	sugar
½ teaspoon	dry active yeast
to taste	cinnamon

200 grams

millet flour

1.5 litres

water

300 grams

sugar

½ teaspoon

dry active yeast

to taste

cinnamon

method of cooking

1	Begin by mixing 200 grams of millet flour with 1 litre of water in a large pot. Stir well to avoid lumps and bring it to a boil over medium heat. Continue stirring until it thickens.
2	Once thickened, remove the pot from the heat and let it cool to room temperature. This might take around an hour.
3	In a small bowl, mix ½ teaspoon of dry active yeast with a bit of warm water and let it sit for about 10 minutes until foamy.
4	Add the yeast mixture to the cooled millet mixture and stir well. Cover the pot with a cloth and let it ferment at room temperature for 24-48 hours, depending on how sour you like your Boza.
5	After the fermentation period, stir in 300 grams of sugar until completely dissolved.
6	Add the remaining 500 millilitres of water to achieve your preferred consistency.
7	Transfer the Boza to a jug and refrigerate for a few hours before serving.
8	Serve the Boza chilled, sprinkled with a bit of cinnamon to taste.

Begin by mixing 200 grams of millet flour with 1 litre of water in a large pot. Stir well to avoid lumps and bring it to a boil over medium heat. Continue stirring until it thickens.

Once thickened, remove the pot from the heat and let it cool to room temperature. This might take around an hour.

In a small bowl, mix ½ teaspoon of dry active yeast with a bit of warm water and let it sit for about 10 minutes until foamy.

Add the yeast mixture to the cooled millet mixture and stir well. Cover the pot with a cloth and let it ferment at room temperature for 24-48 hours, depending on how sour you like your Boza.

After the fermentation period, stir in 300 grams of sugar until completely dissolved.

Add the remaining 500 millilitres of water to achieve your preferred consistency.

Transfer the Boza to a jug and refrigerate for a few hours before serving.

Serve the Boza chilled, sprinkled with a bit of cinnamon to taste.

48 hours Prep

30 minutes - Cooking

If you prefer a less sour drink, you can shorten the fermentation time or add more sugar. Keep it refrigerated and consume within a few days as it continues to ferment in the fridge.