Ingredients

• 200 g fine bulgur
• 2 kg water
• 150 g sugar
• 1 tsp active dry yeast
• 3 tbsp rice flour
• 2 tsp ground cinnamon
• 100 g roasted chickpeas
• 1 tsp vanilla extract

Instructions

1. Prepare bulgur base

   Rinse the bulgur under cold water until water runs clear. Combine bulgur with 1.5 liters of water in a large pot. Bring to medium-high heat and boil for 25-30 minutes until bulgur is completely soft and mushy. Stir occasionally to prevent sticking. Do not let it burn or stick to the bottom.

2. Strain and cool

   Strain the cooked bulgur mixture through a fine mesh strainer, pressing solids to extract all liquid. Discard the bulgur pulp and keep only the cloudy liquid. Let the strained liquid cool to room temperature for 45-60 minutes until it's lukewarm to touch. Do not add yeast while liquid is hot or it will kill the yeast.

3. Add yeast mixture

   Mix the yeast with 2 tablespoons of warm water and let bloom for 5 minutes until foamy. Stir the activated yeast into the cooled bulgur liquid along with sugar. Mix thoroughly until sugar completely dissolves. Do not skip the yeast blooming step or fermentation may fail.

4. Begin fermentation

   Cover the mixture with a clean kitchen towel and let it ferment at room temperature for 24-48 hours until it develops a tangy aroma and slightly thick consistency. Stir gently once every 12 hours. Do not disturb too frequently or fermentation will be disrupted.

5. Thicken with rice flour

   Mix rice flour with remaining 500ml water until smooth with no lumps. Heat this mixture over medium heat for 8-10 minutes, stirring constantly until it thickens to a light custard consistency. Let cool completely before mixing. Do not add hot rice flour mixture or it will curdle the fermented boza.

6. Final mixing

   Combine the cooled rice flour mixture with the fermented bulgur liquid. Add vanilla extract and 1 teaspoon cinnamon. Stir thoroughly and refrigerate for at least 4 hours until well chilled and flavors meld together. Do not serve immediately without chilling.

7. Serve and garnish

   Stir the boza well before serving as ingredients may separate. Pour into glasses and garnish with roasted chickpeas and a sprinkle of remaining cinnamon powder. Serve immediately while cold and creamy. Do not let it sit out for more than 30 minutes after serving.

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