Boza Bulgarian traditional drink, also bosa, is a fermented beverage very popular in Bulgaria. It is a malt drink, made from wheat or millet. It has a thick consistency and a low alcohol content (usually around 1%), and has a slightly acidic sweet flavor. It is reached in carbohydrates and vitamins. Together with banitsa, it is a part of a traditional Bulgarian breakfast. If you are looking for a twist, try it with cinnamon and roasted chickpeas.
Boza Bulgarian traditional drink
– 5 litters water
– 2 cups flour
– 2 cups sugar
– 1 cup boza (here’s the trick, you can’t make boza without boza). However, read on for our easy solution.
Bake the flour until salmon pink, watch out for overcooking and burning it. Stir while baking. Add a little cold water to it. Add the mixture to the pot with the rest of the water, add the sugar and stir until it starts to boil. After bringing to a boil, stir for another 5 min. Remove from heat, cool it down and add the cup of boza or a cup of the mixture you can use instead (look below for directions how to make it). Keep in a warm place for the next 2-3 days until it ferments. Store in bottles in the fridge after that. Consume cold.
Here’s what you can use for the fermentation process if you don’t have previously made boza.
– 2 tablespoons flour
– 1 tablespoon water
– 1 tablespoon sugar
Bake the flour until pink, add the water and the sugar. Leave in a warm place for 2-3 days until it ferments. Stir occasionally.