Boza (or “Biza”) is a traditional fermented beverage popular in Turkey and other regions, such as the Balkans and some areas of Central Asia.
It is often referred to as “Turkish biza” or “boza” in Italian, but the correct term in Turkish is “boza”.
It is a beverage made from fermented grains, often maize or millet, and has a thick consistency with a slightly sour and sweet taste.
Originally made from millet, it is still the base ingredient used (along with wheat) in Bulgaria and Romania: it is also made with corn and wheat in Albania, and with bulgur or wheat in Turkey.
Very popular especially during the winter months, it is often served with a sprinkle of cinnamon and roasted chickpeas (leblebi) and sold on the streets by vendors who offer it in glasses accompanied by traditional songs.
The fermentation produces a small amount of alcohol (generally less than 1%).
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Days
- Preparation time: 20 Minutes
- Portions: 2 liters
- Cooking methods: Boiling
- Cuisine: Turkish
- Seasonality: Winter
Ingredients
- 350 g coarse bulgur
- 100 g rice
- 8 cups water
- 1/2 teaspoon dry yeast
- 1 cup sugar
- to taste roasted chickpeas
- to taste cinnamon
Steps
Preparing the grains: Rinse the bulgur and rice under running water. Put them in a large pot with 8 cups of water. Bring to a boil, then reduce the heat and simmer for about 1 hour, stirring occasionally, until the grains are very soft and the water is almost completely absorbed.
Blending: Let the mixture cool slightly, then blend with an immersion blender or transfer to a traditional blender, until smooth and homogeneous.
Straining: Pass the mixture through a fine strainer or cheesecloth to remove any solid residues, collecting the liquid in a large bowl.
Activating the yeast: In a small bowl, dissolve the dry yeast and 1 tablespoon of sugar in 1/4 cup of warm water. Let it sit for 10-15 minutes, until a foam forms on the surface.
Fermentation: Add the activated yeast to the strained grain mixture. Cover the bowl with a clean cloth and let it ferment at room temperature for 24-48 hours, stirring every 12 hours. The fermentation time depends on the ambient temperature and the desired acidity level.
Sweetening and refrigeration: After fermentation, add 1 cup of sugar (or to taste) and mix well. If you desire a creamier consistency, you can add 1 cup of milk. Transfer the boza to bottles or airtight containers and store in the refrigerator.
I discovered the Boza recipe thanks to reading “Rosso Istanbul” by Ferzen Ozpetek.
FAQ (Frequently Asked Questions)
Can millet be used to make Boza?
Yes, you can use millet instead of bulgur to make homemade boza typical of Bulgaria and Romania, especially if you are looking for a gluten-free alternative.
✅ How to adapt:
Use 350 g of hulled millet instead of bulgur.
Cook together with the rice until very soft, then proceed as per the traditional recipe.
The flavor will be slightly different (more delicate), but the creamy and fermented texture will remain similar.
