Traditional Boza — the fermented Balkan drink with cinnamon

Boza is one of the oldest traditional drinks of the Balkans and Anatolia, known in Albania, Kosovo, North Macedonia, Bulgaria, Serbia and Turkey. It is made by fermenting grains (wheat, corn or millet), has a creamy consistency, a sweet-and-sour taste and contains a very small amount of alcohol (around 1%). In Turkey it is traditionally served with cinnamon and leblebi (roasted chickpeas), while in the Balkans it is drunk all year round as a refreshing drink.

INGREDIENTS (for about 1.5 litres, 8 glasses):

• 500 g wheat flour (or corn flour)
• 2.5 litres water
• 300 g sugar
• 1 teaspoon dry yeast (or 1 glass of ready-made boza as a “starter”)
• 1 teaspoon cinnamon (for serving)
• roasted chickpeas for serving (optional)

PREPARATION STEPS:

1. In a large pot, bring the water to a boil, add the flour gradually while stirring constantly with a wooden spoon so no lumps form.
2. Lower the heat and boil the mixture for about 30–40 minutes, stirring often, until it thickens like porridge.
3. Remove from the heat, add the sugar and stir until it dissolves completely. Let it cool to room temperature (around 30°C).
4. Dissolve the yeast in a little lukewarm water, add it to the mixture (or add the glass of ready-made boza as a starter) and mix well.
5. Cover the pot with a clean cloth and leave it in a warm place for 24–48 hours to ferment. Stir 2–3 times a day.
6. When the boza has developed its characteristic slightly sour taste and creamy consistency, strain it through a fine sieve, pour into bottles and keep in the fridge.
7. Serve cold in glasses, with cinnamon sprinkled on top and roasted chickpeas.

Preparation time: 40 minutes (+ 24–48 hours fermentation). Servings: 8 glasses.

Tip: Boza keeps in the fridge for up to 4–5 days; before serving, shake the bottle because it thickens naturally.

Photo: FoPen / Wikimedia Commons (CC BY-SA 3.0)