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Boza (Fermented Bulgur Refreshment)

Sample Dishes from Turkish Cuisine

Boza (Fermented Bulgur Refreshment) (Boza)

Bulgur2 1/6 cups325 grams
Water20 2/3 cups4150 grams
Flour2 tablespoons12 grams
Sugar2 ½ tablespoons450 grams
Yogurt½ cup125 grams
Dry yeast¾ teaspoon2.5 grams
Vanilla2 ½ teaspoon5 grams
Cinnamon4 ½ teaspoon9 grams


Wash the bulgur, drain and place in a large pot, add 12 cups water, cover and let stand overnight at room temperature. Cook over low heat for about 2 hours. Place in blender and process and then pass through a strainer and refrigerate. Return the bulgur which is left in the strainer to the pot, add 7 ¾ cups of water and cook for another hour over low heat. Pass through the strainer and place in the refrigerate. Place the flour in a small saucepan and add 2/3 cups of water and cook over low heat until thick, stirring constantly. Remove from heat, add 2 tablespoons sugar and blend until the sugar melts. When cooled, add the yogurt. Melt the yeast in a cup of water, let stand for 5 minutes and add to the yogurt mixture. Let stand in warm environment for 30 minutes. Add the mixture with yeast to the creamy bulgur and let stand at room temperature for 1-2 days, stirring occasionally. Add the vanilla and the remaining sugar and stir well until they are wholly dissolved. Serve, sprinkled with cinnamon. This refreshment can be kept in the refrigerator for 2-3 days.

Servings: 12

Nutritional Value
(in approximately one serving)

Energy242 cal
Protein3.5 g
Fat0.5 g
Carbohydrates57.5 g
Calcium 29 mg
Iron1.3 mg
Phosphorus97 mg
Zinc 1 mg 
Sodium1 mg
Vitamin A6.9 iu
Thiamine0.09 mg
Riboflavin0.05 mg
Niacin1.16 mg
Vitamin C- mg
Cholesterol1 mg


Instead of bulgur, it can be prepared with millet or barley or a millet and bulgur combination. A traditional refreshment, with a history which goes back to verly early times.