Bulgur is boiled and fermented into a thick traditional beverage, served with a sprinkle of cinnamon; it requires a skilled hand to track the fermentation properly.
Boil the bulgur in plenty of water for 25 minutes until soft, then blend until smooth.
Add the sugar and starter to the cooled mixture and stir well.
Cover and let the mixture ferment at room temperature overnight, about 12 hours.
Chill the fermented drink in the fridge and sprinkle with cinnamon before serving.
The fermentation time can vary with room temperature; extend it a bit if your kitchen is cool. Allergens: contains gluten (bulgur).
If you cannot find boza starter, a small amount of dry yeast also kicks off a similar fermentation; the flavour will be a touch milder.
Admin DadaGastro · verified in test kitchenGece boyunca 12 saat mayalandırmak bende biraz uzun geldi, sabah kıvamı fazla ekşimişti. Bir dahaki sefere 8 saatte deneyeceğim, tadı yine de ilginçti gerçekten hoşuma gitti.
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