what is Boza drink ?

Answer 1

Ingredients Measure Amount
Bulgur 2 cups
Water 16 cups
All-purpose flour 2 tablespoons
Water 1/2 cup
Sugar 2 tablespoons
Yogurt 1/2 cup
Dry yeast 1 teaspoon
Water 1/4 cup
Sugar 2 cups
Vanilla 1 teaspoon
Cinnamon 1 1/2 tablespoons
Instructions
Rinse and drain bulgur. Place in a large saucepan. Add 8 cups of water. Let stand overnight. Cook over low heat for 2 hours or until very tender. Place into a food processor container. Processor until creamy. Strain thorugh a wire strainer or a fine sieve with a wooden spoon. Put strained creamy mixture in a glass bowl. Keep in refigerator. Place remaining bulgur in saucepan. Add 6 cups of water. Cook over low heat for 1 hour. Strain until coarse grains are left over strainer. Combine pureed creamy mixture in a large glass bowl. Keep in refigerator. Place flour in a small saucepan. Add water; mix well. Cook over low heat until it is thickened, stirring constantly. Boil gently for 1-2 minutes. Remove from heat. Pour in a small bowl. Stir in sugar, cool sligltly. Add

Boza
is served out during every season of the year and at every time of the
day. The most important ingredients of boza are: farina, sugar, proteins
and a little bit fat. It contains also some mineral salts (Potassium,
Calcium, Phosphorus), Carbon dioxide, vitamins (B1, B2, B12:), milk acid,
etc. This drink is very rich in calories. You can drink boza when you eat
either sweet or salty foods, but it is not suitable with sauerkraut or
pickled gherkins, for example. It could be served in cups of 250 ml. or 400
ml. In the summer we drink boza cooled (8-12 C) and in the winter it has to
be consumed at room temperature.

Answer 2

Boza (Fermented Bulgur Drink) is a pleasant and popular drink served during the cold days in winter months, especially while it is snowing. It is always served with cinnamon sprinkled over. Unsalted roasted chickpeas called "Leblebi" may be sprinkled with cinnamon. Instead of bulgur, millet or barley or bulgur or millet mixture can be used in boza making. Stirring is important because it gets rancid if it is not stirred occasionally. The creamy, pureed bulgur liquid is to be smooth without any grain and consistency should be a little thicker than a cream soup.

Answer 3

no idea