Archaic Drinks-Boza
A thread on the ever-interesting ASFS listserv threw up a link to this recipe for boza on a blog called Yogurt Land. Boza is another of those fascinating, fast-disappearing archaic grain drinks.
A photo shows a cup crowned with white bubbles of boza and a dusting of cinnamon, with roasted chickpeas on the side. This is a Turkish recipe. The author cooked and fermented a mixture or bulgur and rice, though apparently other grains such as millet and maize can also be used. The drink, though, in various forms is found much more widely than present-day Turkey. Definitely a recipe to go on my enormous “must try” list.
Check out other entries on the Yogurt Land blog while you’re at it. It’s interesting on Turkish food.
One in a series on archaic drinks, largely grain drinks. What do I mean by archaic? That they are drinks that may very well go a very long way back in history but in many cases are gradually slipping out of use today.
Very nice, Rachel; thanks also for the link to the Turkish recipes . I just got back a few days ago from doing some work in local markets in the east of Burundi, where an equivalent to buza is made of sorghum. It is low alcohol and high in nutrition. ‘Mamas’ – market ladies – Make this at home and bring it to the maket, where those who want a sip are given a long straw made of cattail or a similar, hollow reed. Then, you take a seat next to a big bucket of buza and sip till satiated. Usually up to 6 people will sit about a bucket, so it can be quite a social event. Hum I’ll look for some of my pix and put up more information on Bookofraiforum.
But buza in the middle east is individually served and I’ve have very nice renditions in refugee camps in Sudan.