Boza

Ingredients:

• 1 water glass of İpek coarse bulgur
• 2 cups of water
• 1 cup of granulated sugar
• 1/2 tea glass of water
• Juice of half a lemon
• 1 teaspoon of yeast powder or 1 cube of yeast

Preparation:

Put the bulgur in a deep bowl and add water. Leave it for 1-2 hours until the bulgur becomes soft. Pass the softened bulgur through a blender or crush it well in a mortar and pestle. Strain the crushed bulgur using a cheesecloth or strainer and collect the liquid in a bowl. Boil the bulgur water on the stove over medium heat, stirring constantly while boiling. Add sugar and water, stir to dissolve, and continue boiling over low heat. Once the mixture boils, turn off the heat and set it aside to cool. Add the yeast to the cooled mixture and mix well. Then, add the lemon juice and mix again. Pour the prepared boza into sterilized glass bottles or containers. Cover and refrigerate for 1-2 days. Chill well before serving and sprinkle with cinnamon or chickpeas if desired. Bon Appetit!