Boza (Bulgarian)

Boza (Bulgarian)

  • 3 cups of bulgur
  • 3/4 cup rice, (non-parboiled)
  • 3 cups sugar
  • 1 cup of previously made boza, (or three spoons active yeast, or around two spoons of fresh yeast)
  • 2 gallons water, (or just a little less)

Soak the bulgur overnight in one gallon of water. Next day add more water and rice and boil it until soft, so you can mash it with an immersion mixer. If needed, complete with water to maintain the volume. Add the sugar to the mixture, and stir from time to time. Take it off the stove and mash it thoroughly. Add water to complete the two gallons volume. When the liquid is lukewarm add the yeast, or the old boza, this will be your starter. Leave the mixture for 3-4 days in a warm place, but not hot, (68 – 77 ºF). After the 3 or four days, put it in the fridge, and drink it cold, sprinkling the drink with cinnamon