Ingredients

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

Instructions

1. Prepare bulgur base

   Rinse the bulgur thoroughly under cold water until water runs clear. Bring 1 liter of water to a boil over high heat for 3-4 minutes. Add the bulgur, reduce to medium heat, and simmer for 20-25 minutes until bulgur is completely soft and mushy. The mixture should look like a thick porridge. Do not let it stick to the bottom of the pan.

2. Blend and strain

   Let the bulgur mixture cool to room temperature for 30 minutes. Blend the mixture with an immersion blender for 2-3 minutes until completely smooth. Strain through a fine mesh sieve, pressing the solids to extract maximum liquid. You should have about 800ml of smooth bulgur liquid. Do not skip the straining step or the boza will be grainy.

3. Create thickening mixture

   Mix rice flour with 200ml of remaining water over medium heat for 5-6 minutes, whisking constantly until it thickens to a smooth paste consistency. The mixture should coat the back of a spoon. Add sugar and stir for 2-3 minutes until completely dissolved. Do not let the mixture boil vigorously or it will become lumpy.

4. Combine ingredients

   Add the strained bulgur liquid to the rice flour mixture over low heat. Stir continuously for 8-10 minutes until well combined and slightly thickened. Add vanilla extract and mix for 1 minute. The mixture should have the consistency of thin cream. Do not cook at high heat or the mixture will separate.

5. Add yeast fermentation

   Cool the mixture to lukewarm temperature (around 37°C) for 15-20 minutes. Dissolve yeast in 2 tbsp warm water and let it foam for 5 minutes. Stir the yeast mixture into the boza base thoroughly for 2-3 minutes. The mixture should be smooth and well incorporated. Do not add yeast to hot liquid or it will die.

6. Ferment the boza

   Cover the pot with a clean cloth and let it ferment at room temperature for 12-24 hours. The boza should develop a slightly sour smell and thicken further. Taste after 12 hours - it should have a mild tangy flavor. Do not ferment longer than 24 hours or it will become too sour.

7. Serve warm

   Gently reheat the boza over low heat for 3-5 minutes, stirring constantly until warmed through. Pour into serving glasses and top with roasted chickpeas and a sprinkle of cinnamon. Serve immediately while warm. Do not boil the fermented boza or it will lose its probiotic benefits.

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