Turkish Boza

Turkish Boza
06 June 2024

Would you like to prepare boza, the most beautiful flavor of the winter months, in your kitchen? Boza is sold by street-boza vendors in Turkey, especially on cold winter days, and it warms you up even when you hear its name. Rich in vitamin B, boza contains high amounts of protein and carbohydrates. We are used to buying boza; however, this time we enter the kitchen, roll up our sleeves, and prepare. For those who wonder how to make boza at home, we can move on to the recipe details.

How Many Calories in 1 Cup of Boza?

One cup of boza is approximately 140 calories. It should be consumed in moderation.

Prep Time : 10 mins
Cook time : 1 hours
Servings : 6 People
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Turkish Boza


  • 6 cups of water
  • 2 cups extra coarse bulgur
  • 1/2 cup rice

For the consistency:

  • 5 cups water
  • 1 cup granulated sugar

For the yeast mixture:

  • 1 tbsp granulated sugar
  • 2 tsp fresh yeast
  • 1 cup warm milk

For serving:

  • 1 tbsp cinnamon
  • 1 cup of chickpeas
Turkish Boza


  1. First, wash the thick bulgur and rice with plenty of water. Then transfer it to a deep pot.
  2. Add water to the bulgur and rice and cook until soft.
  3. Drain the water from the bulgur and rice that have reached the consistency of puree. Then strain it through a wire-mesh strainer. Do not use the leftovers.
  4. Leave the bulgur porridge at room temperature for a long time until it cools completely.
  5. For the yeast mixture, mix the yeast, warm milk, and granulated sugar in a separate bowl.
  6. Transfer the cooled bulgur mixture into a large saucepan. Add the yeast mixture to it and whisk.
  7. Cover the pot and keep it in a dark place for 24 hours.
  8. Open the fermented mixture from time to time to allow it to breathe.
  9. At the end of 24 hours, add the water and granulated sugar for consistency and mix.
  10. To get the right consistency, let the boza rest in the refrigerator for 1-2 hours.
  11. You can serve homemade boza with roasted chickpeas and cinnamon. Bon appetit.
Expert Tips
  • Leave the boza in a cool, dark, and dry place to ferment.
  • Heat affects the taste of the boza negatively.
  • When adjusting the consistency, add sugar and water little by little and taste it. If the taste is right for you, you do not need to add all the water.
  • The boza will thicken as it sits in the refrigerator. So take care to consume it in a short time.
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