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| Boza |
Ingredients
250 g bread yeast
500 g granulated sugar
2 kilo wheat (boiled and pounded)
Cooking Instructions
First clean the stalks and stones from the wheat, wash several times and cook in plenty of water until it becomes a mush. Remove from heat, cover with a piece of cloth to keep warm and let it stand overnight. Strain the mush which is almost solidified through the strainer. In another bowl dissolve the bread yeast in warm water, strain and add to the wheat. Add the sugar and put in a glazed pan, close to lid tightly. Once in a while stir with a scoop. After four days a not too sour boza would be obtained. Put the boza in glasses, sprinkle cinnamon over and serve along with roasted yellow chick peas.
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