Boza is a fermented drink popular in Eastern Europe and Eurasia, made with various grains and containing up to 4% alcohol. It was first made by Turks in the 10th century and was a major export under the Ottomans until it was banned due to fears of opium and alcohol content. Boza is still widely consumed today, with different variations in Turkey, Albania, and Bulgaria, and is believed to have nutritional benefits. It is also consumed in other countries such as Poland, Lithuania, Romania, and the United States.
Boza is a thick, fermented drink that is popular in many Eastern European and Eurasian countries. It can be made with barley, wheat, or millet flour, among other grains, and can taste sour or sweet and slightly acidic. Boza typically contains up to 4% alcohol and can easily be made at home. The Bulgarian, Albanian and Turkish types are the most widely available.
Boza is believed to have been first made in the 10th century by Turks in Central Asia before spreading to the Balkans and Caucasus. The drink was a major export under the Ottomans and was widely consumed until the end of the 16th century. Sultan Selim II banned Boza due to fears that it was laced with opium.
Later Sultans upheld the ban because the drink was alcoholic. Enforcement appears to have been minimal at best in light of many boza shop reports across the empire. Since the alcohol content is low, it has become possible to drink it in small quantities. Getting drunk from drinking was not allowed.
A renaissance occurred in the 19th century. The Albanian type of drink became a popular choice in the Ottoman palace because it was not highly alcoholic but had a sweet taste. Two Haci brothers opened a shop in central Istanbul in 1876 that produced a sour-tasting version of the drink that became widely known and is still popular today.
The Turkish version is made with hulled millet boiled in water and then poured into shallow pans. When the mixture is cold, water and sugar are added. This type is known as vefa boza and is usually eaten during winter with cinnamon and roasted chickpeas.
In Albania, the drink is made from cornmeal and wheat with sugar and water. The taste can be sweet and sour depending on the amount of sugar added. Unlike the Turkish type, this version is lighter and is considered a summer drink. As a result, it is often sold in candy and ice cream shops.
Bulgarian boza is heavier and most people cannot drink large quantities at once. It is made with toasted millet flour, water and sugar. In Bulgaria, the drink is usually eaten with banitsa for breakfast. Banitsa is a pastry made with egg and phyllo dough. All types of beverage spoil if not kept cool.
Scientific studies on the drink have shed light on its nutritional content. One quart or 33 ounces generally contains vitamins E, B and A and about one thousand calories. The drink is believed to stimulate lactation and is recommended for women who have recently given birth.
This malt drink is common in Poland and Lithuania, as well as Turkey, Albania and Bulgaria. Boza is also eaten in Romania, Ukraine and Serbia. Also, it is typical in Kyrgyzstan, Macedonia, Bosnia and Herzegovina and the Chicago area in the United States.
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