Bulgur Juice


Preparation info

  • Difficulty


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

A curious drink, made from fermented bulgur. Regiments of boza-filled glasses, lined up in pudding-shop windows, appear in the winter, then quickly vanish in the spring. Few people bother to make it at home any more, as it is also sold by the bozacı who pulls his cart laden with copper jugs full of the thick yellow liquid through the streets.


  • 4 oz/120 g bulgur
  • 1 oz/30 g short-grain rice
  • 4 pints/2.4 litres water
  • 8 oz/225 g sugar
  • ½ teaspoon fresh yeast
  • 1 teaspoon cinnamon, finely ground


  • Wash the bulgur and the rice, and put them into a pan with the water. Bring to the boil, reduce the heat and simmer with the lid on for about an hour, until the bulgur and rice have cooked to a pulp. Push the pulp through a sieve, to get a smooth purée. Put the purée back into the pan and add the sugar. Stirring all the time, bring to the boil and cook for 2-3 minutes. Pour it into a bowl and leave it to cool a little.
  • Blend the yeast with 1 tablespoon of the warm purée, and leave it to froth. Then blend the yeast mixture with the rest of the purée in the bowl, cover it and leave it to ferment at room temperature for at least 8 hours, until bubbles appear on the surface.
  • Pour the boza into stout glasses and sprinkle with cinnamon. It is usually accompanied by leblebi, roasted chickpeas.