Ingredients Measure Amount
Bulgur 2 1/6 cups 325 grams
Water 20 2/3 cups 4150 grams
Flour 2 tablespoons 12 grams
Sugar 2 ½ tablespoons 450 grams
Yogurt ½ cup 50 grams
Dry yeast ¾ teaspoon 5 grams
Vanilla 2 ½ teaspoon 25 grams
Cinnamon 4 ½ teaspoon 45 grams
Servings: 12
Preparation:
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.
Nutritional Value (in approximately one serving) :
Energy 242 cal, Protein 3.5 g, Fat 0.5 g, Carbohydrates 57.5 g,
Calcium 29 mg, Iron 1.3 mg, Phosphorus 97 mg, Zinc 1 mg, Sodium
1 mg, Vitamin A 6.9 iu, Thiamine 0.09 mg, Riboflavin 0.05 mg,
Niacin 1.16 mg, Vitamin C - mg, Cholesterol 1 mg.
Notes :
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 very early times. Boza is mainly consumed
during winter months. Best place to buy and drink Boza in Istanbul
is "Vefa Bozacisi".
