(Fermented Bulgur Drink)





Bulgur 2 cups
Water 16 cups
All-purpose flour 2 tablespoons
Water 1/2 cup
Sugar 2 tablespoons
Yogurt 1/2 cup
Dry yeast 1 teaspoon
Water 1/4 cup
Sugar 2 cups
Vanilla 1 teaspoon
Cinnamon 1 1/2 tablespoons


Rinse and drain bulgur. Place in a large saucepan. Add 8 cups of water. Let stand overnight. Cook over low heat for 2 hours or until very tender. Place into a food processor container. Processor until creamy. Strain thorugh a wire strainer or a fine sieve with a wooden spoon. Put strained creamy mixture in a glass bowl. Keep in refigerator. Place remaining bulgur in saucepan. Add 6 cups of water. Cook over low heat for 1 hour. Strain until coarse grains are left over strainer. Combine pureed creamy mixture in a large glass bowl. Keep in refigerator. Place flour in a small saucepan. Add water; mix well. Cook over low heat until it is thickened, stirring constantly. Boil gently for 1-2 minutes. Remove from heat. Pour in a small bowl. Stir in sugar, cool sligltly. Add

Nutritive Value (Approx. per serving):

Energy 242 cal
Protein 3.5 g
Fat 0.5 g
Carbohydrate 5705 g
Calcium 29 mg
Iron 1.3 mg
Phosphorus 97 mg
Zinc 1 mg
Sodium 1 mg
Vitamin A 7 iu
Thiamin (B1) 0.09 mg
Riboflavin (B2) 0.05 mg
Niacin 1.16 mg
Vitamin C  - mg
Cholesterol     1 mg

Regional Chracteristics :

     It is a plesant and popular drink served during the cold days in winter months, especially while it is snowing. It is always served with cinnamon sprinkled over. Unsalted roasted chickpeas called "Leblebi" may be sprinkled with cinnamon. Instead of bulgur, millet or barley or bulgur or millet mixture can be used in boza making. Stirring is important because it gets rancid if it is not stirred occasionally. The creamy, pureed bulgur liquid is to be smooth without any grain and consistency should be a little thicker than a cream soup.

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