Boza is a traditional winter drink made from millet and rice flour lightly fermented to a mildly tangy flavor. This thick beverage, served topped with cinnamon and roasted chickpeas, is one of the warming treats of cold evenings.
Put the washed rice into a pot with water and boil over medium heat until the grains fall apart.
Mash the millet flour with a little water until lump-free, add it to the boiled rice, stir, and cook for another 15-20 minutes. Add the sugar, dissolve it, and remove from heat.
Once the mixture has cooled slightly, mash the yeast with a little of the mixture and return it to the pot, cover the container loosely, and leave it to ferment in a warm place.
Strain the fermented boza through a fine sieve and distribute it into glasses, sprinkle cinnamon and roasted chickpeas on top, and serve cold.
Important: Leave the container's mouth slightly ajar during fermentation; sealing it completely can build up gas pressure. Caution: don't leave the stove while the mixture is boiling, as it can bubble over. Allergens: the bulgur flour used in some boza recipes may contain gluten; those with sensitivities should prefer the version made with millet flour.
If you don't bring the mixture to a lukewarm temperature (one you can comfortably dip your hand into) before adding the yeast, the yeast won't activate; adding yeast to too-hot a mixture kills it.
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