Boza

Fermented grain-based beverage

For people with the name, see Boza (name).

For computer virus, see Bizatch.

A glass of Bulgarian boza Boza from Turkey

Boza, also bosa, is a fermented beverage originating from Central Asia and made in parts of the Balkans, Turkey, Central Asia, the Caucasus, and North Africa. It is a malt drink made by fermenting various grains: maize (corn) and wheat in Turkey. It's one of the oldest Turkic beverages.[1][2]: 77 [3]: 46 It has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor.

## Etymology

[edit]

According to Turkish etymological dictionary Nişanyan Sözlük, boza is etymologically Turkic in origin. The dictionary states that Old Turkic buχsı or buχsum are cognates, yet it is unclear from which language it was ultimately derived and which one took it as a loanword. Ármin Vámbéry says it is an ancient Turkish word found in Kutadgu Bilig.

The oldest written account of the drink is under the name buχsum and is attested from the 1073 Middle Turkic dictionary Dīwān Lughāt al-Turk by Mahmud al-Kashgari. Modern Turkish word boza is believed to be cognates with the Old Turkic buχsı or buχsum. The drink under the name boza is first attested in Abu Hayyan al-Gharnati's early 14th century Kipchak Turkic work Kitab al-'idrak li-lisan al-'atrak [4]

## History

[edit]

Boza and Boem šnita desserts in Sarajevo, Bosnia and Herzegovina

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed. (January 2015) (Learn how and when to remove this message)

|

Fermented cereal flour (generally millet) drinks have been produced in Anatolia and Mesopotamia since the 9th or 8th millennia BCE, and Xenophon mentioned in the 4th century BCE how the locals preserved and cooled the preparations in earthen pots that were buried.[5] There are references mentioning boza-like "fermented (ground) millet drink" in Akkadian and Sumerian texts; the beverage is said to be respectively arsikku and ar-zig.[6] In the 10th century CE, the drink was called Boza and became common amongst Central Asian Turkic peoples.[7] Later it spread to the Caucasus and the Balkans. It enjoyed its golden age under the Ottomans, and boza-making became a common trade in towns and cities.

Until the 16th century, boza was drunk freely everywhere, but the custom of making the so-called Tartar boza laced with opium brought the wrath of the authorities down on the drink, and it was prohibited by sultan Selim II (1566–1574). He describes a type of non-alcoholic sweet boza of a milk white color usually made by Albanians.

In the 17th century, Sultan Mehmed IV (1648–1687) prohibited alcoholic drinks including boza, and closed down all the boza shops. This prohibition would be reinforced and then loosened several times in the history of the empire. The 17th century Turkish traveler Evliya Çelebi reports that boza was widely drunk at this time, and that there were 300 boza shops employing over a thousand people in Istanbul alone.

In this period, boza was widely drunk by the Janissaries in the army. It contained only a low level of alcohol, so as long as it was not consumed in sufficient quantities to cause drunkenness, it was tolerated as a warming and strengthening beverage for soldiers. As Evliya Çelebi explained in the first volume ("Istanbul") of his Seyahatname (Travelogues), "These boza makers are numerous in the army. To drink sufficient boza to cause intoxication is sinful but, unlike wine, in small quantities it is not condemned."[8] In the 19th century, the sweet and non-alcoholic boza preferred at the Ottoman palace became increasingly popular, while the sour and alcoholic type of boza went out of style. In 1876, brothers Haci Ibrahim and Haci Sadik established a boza shop in the Istanbul district of Vefa, close to the then center of entertainment, Direklerarası. This boza, with its thick consistency and tart flavor, became famous throughout the city. It is the only boza shop dating from that period still in business today, and is now run by the founders' great-great-grandchildren.

In the 1910s, boza also reached Białystok in Poland, where it was introduced by Macedonian immigrants, and is now designated a local traditional beverage by the Ministry of Agriculture and Rural Development of Poland.[9]

* Istanbul Vefa Bozaci Shop from across street

* Istanbul Vefa Bozaci distribution area

* Istanbul Vefa Bozaci Consumption area

* Istanbul Vefa Bozaci Glass used by Atatürk

* Istanbul Vefa Bozaci Transfer to smaller vessel

* Istanbul Vefa Bozaci Transfer to smaller vessel

## Production and storage

[edit]

Boza is produced in the Balkans, notably Bulgaria and most of the Turkic regions, but not always using millet. The flavour varies according to the cereal which is used. Measuring boza samples made from maize, wheat, and rice flours, researchers determined an average of 12.3% total sugar, 1.06% protein, and 0.07% fat.[10] The boza in Białystok, Poland is made from millet groats, with the addition of raisins, lemon and sugar.[9]

Boza spoils if not kept in a cool place, therefore boza fermenters in Turkey did not sell boza during the hot summer traditionally, instead selling alternative beverages such as grape juice or lemonade. They produce it in the summer now due to increased availability of refrigeration, and revenue from high demand. Serbia, Montenegro, Bosnia and Herzegovina, Kosovo, Bulgaria, Albania, and North Macedonia produce boza as a refreshing beverage year-round.

## In popular culture

[edit]

* Mevlut Karataş, the main character in Orhan Pamuk's 2014 novel A Strangeness in My Mind (Kafamda Bir Tuhaflık), is a boza vendor.[11]
* A popular drink in Bulgaria, usually accompanied by a Banitsa or Gevrek
* Serbian group Zana in title track from album Nisam, nisam mentions boza.

## Similar beverages

[edit]

* Food portal
* Drink portal

Other beverages from around the world that are traditionally low-alcohol and lacto-fermented include:

* Kvass
* Bragă
* Chicha
* Ibwatu
* Mageu
* Oshikundu
* Toddy
* Tejuino
* Tongba
* Maksime or Baksime of Circassians

## References

[edit]

1. ^ "Boza - a Bulgarian drink".
2. ^ Goldschmidt, Arthur Jr (2013) [1994]. Historical Dictionary of Egypt. Scarecrow Press. ISBN 978-0-8108-8025-2.
3. ^ Alpion, Gëzim I. (2011). Encounters With Civilizations: From Alexander the Great to Mother Teresa. Transaction Publishers. ISBN 978-1-4128-1831-5.
4. ^ "boza". Nişanyan Sözlük. Retrieved 2020-10-21.
5. ^ LeBlanc, Jean Guy; Todorov, Svetoslav Dimitrov (2011). "Bacteriocin producing lactic acid bacteria isolated from Boza, a traditional fermented beverage from Balkan Peninsula – from isolation to application" (PDF). In Méndez-Vilas, A. (ed.). Science against microbial pathogens : communicating current research and technological advances. Badajoz: Formatex Research Center. pp. 1311–1320. Archived from the original on 2018-06-13.`{{cite book}}`: CS1 maint: unfit URL (link)
6. ^ page 20 of Hungarian-Mesopotamian dictionary by prof. Alfred Toth, Mikes international, 2007 http://www.federatio.org/mi_bibl/AlfredToth_Mesopotamian.pdf
7. ^ Charles Perry (1983). Food in Motion: The Migration of Foodstuffs and Cookery Techniques Vol 1. Oxford Symposium. Prospect Books. p. 19\. ISBN 9780907325154.
8. ^ Evliya Çelebi; Şinasi Tekin; Gönül Alpay-Tekin; Fahir İz (1989). Evliya Çelebi seyahatnamesi. Harvard Üniversitesi Basımevi.
9. ^ a b "Buza / boza". Ministerstwo Rolnictwa i Rozwoju Wsi - Portal Gov.pl (in Polish). Retrieved 9 November 2024.
10. ^ Zorba, Murat; Hancioglu, Omre; Genc, Mahmut; Karapinar, Mehmet; Ova, Gulden (2003). "The use of starter cultures in the fermentation of boza, a traditional Turkish beverage". Process Biochemistry. 38 (10): 1405–1411. doi:10.1016/S0032-9592(03)00033-5.
11. ^ Garner, Dwight (October 20, 2015). "Review: Orhan Pamuk's 'A Strangeness in My Mind'". The New York Times. Retrieved July 4, 2016.

## External links

[edit]

* Media related to Boza at Wikimedia Commons

* v
* t
* e

Turkish cuisine

Beverages|

Non-alcoholic beverages
Mırra
Pekmez
Rize tea
Salep
Şalgam
Şerbet
Şıra
Turkish coffee
Turkish tea
Fermented beverages
Ayran
Hardaliye
Boza
Kefir
Yayık ayranı
Beers
Beer in Turkey (main article)
Efes
Bomonti
Pera
GaraGuzu
Tekel (inactive)
Distilled beverages
Rakı
Kanyak
Wines
Turkish wine (main article)
Adakarası
Boğazkere
Çalkarası
Kalecik Karası
Öküzgözü
Papazkarası

Breads|

* Bazlama
* Boyoz
* Çerkes simidi
* Gözleme
* Kandil simidi
* Katmer
* Lavaş
* Nokul
* Pide
* Pişi
* Poğaça
* Saj bread
* Simit
* Tandır bread
* Kete (food)

Appetizers
and salads|

* Meze (main article)
* Acuka
* Bakla Ezmesi
* Cacık
* Çiğ köfte
* Çoban salad
* Deniz börülcesi salatası
* Dolma
* Humus
* Katık
* İçli köfte
* İmam bayıldı
* Kabak çiçeği dolması
* Kısır
* Kokoreç
* Lakerda
* Mercimek köftesi
* Midye dolma
* Pastırma
* Patlıcan salatası
* Pilaki
* Piyaz
* Sarma
* Sucuk
* Şakşuka
* Taramasalata
* Tarator
* Turkish cold bulgur soup
* Yoğurt

Cheeses|

* Beyaz peynir
* Braided cheese
* Circassian cheese
* Civil peyniri
* Çömlek cheese
* Dolaz cheese
* Hellim
* Kars gravyer cheese
* Kaşar cheese
* Kaşkaval cheese
* Künefe peyniri
* Lavaş cheese
* Lor cheese
* Mihaliç cheese
* Saganaki cheese
* Teleme peyniri
* Tomas peyniri
* Tulum cheese
* Van herbed cheese

Soups|

* Çorba (main article)
* Analı kızlı soup
* Balık çorbası
* Ezogelin
* İşkembe
* Kuzukulağı çorbası
* Mercimek
* Tarhana
* Toyga soup
* Yayla çorbası
* Erişte aşı
* Keledoş
* Kelle paça
* Chicken soup

Dishes|

* Arnavut ciğeri
* Ayva dolması
* Balık ekmek
* Börek
* Buğu kebabı
* Bulgur
* Bursa Cantik Pide
* Çorbalık kesme
* Şevketibostan yemeği
* Şırdan
* Çiğ börek
* Çılbır
* Colocasia with lamb
* Corn poppy with lamb
* Domates dolması
* Etli makarna
* Kabaklı peynirli börek
* Kavurma
* Erişte
* Kelle Paça
* Kömbe
* Kuru köfte
* Elma dolması
* Harput meatballs
* Ispanaklı Selanik Böreği
* İçli Pide
* İzmir köfte
* Kapuska
* Karnıyarık
* Keşkek
* Kuru fasulye
* Lâpa
* Lahmacun
* Lepsi
* Libje lebje basta
* Mallow with lamb
* Mantı
* Menemen
* Mirik meatball
* Musakka
* Papucaki
* Patlıcan dolması
* Patlıcan kızartması
* Patlıcan kebabı
* Perdeli pilav
* Pilav
* Piyaziye
* Puf Böreği
* Siron
* Su Böreği
* Soğan dolma
* Tas kebap
* Tatar böreği
* Türlü
* Uzun erişte
* Van köfte
* Yahni

Grilled meats|

* Kebab (main article)
* Adana kebab
* Akçaabat meatballs
* Alinazik kebab
* Beyti kebab
* Cağ kebab
* Döner kebab
* İnegöl meatballs
* İskender kebab
* Köfte
* Miskender
* Eggplant kebab
* Pideli köfte
* Şiş kebab
* Şiş köfte
* Şiş tavuk
* Tire meatballs

Desserts|

* Turkish desserts (main article)
* Acıbadem kurabiyesi
* Aşure
* Ayva tatlısı
* Balparmak tatlısı
* Baklava
* Bülbül yuvası
* Cevizli sucuk
* Cevizli kuru incir tatlısı
* Cevizli Irmik Tatlısı
* Cezerye
* Dilber dudağı
* Dibile
* Dondurma
* Ekmek kadayıfı
* Fig roll
* Fenike tatlısı
* Güllaç
* Helva
* Hanım göbeği
* Hoşaf
* Hoşmerim
* Ispanaklı kek
* İzmir Bomb Kurabiye
* Kabak tatlısı
* Kalburabastı
* Kavala Almond Cookies
* Kazandibi
* Kaysefe
* Kestane şekeri
* Keşkül
* Köylü pastası
* Kurabiye
* Künefe
* Lokma
* Lokum
* Macun
* Mesir macunu
* Muğla halkası
* Muhallebi
* Murabbalı mecidiye
* Nevzine tatlısı
* Orcik candy
* Pepeçura
* Pestil
* Pişi
* Pişmaniye
* Şambali
* Şekerpare
* Şıllık
* Supangle
* Sütlaç
* Revani
* Sütlü Nuriye
* Şöbiyet
* Tahin-pekmez
* Tahini roll
* Tavukgöğsü
* Trileçe
* Tulumba
* Un kurabiyesi
* Vezir parmağı
* Zerde

Frequent ingredients|

Vegetables
Bean
Bell pepper
Eggplant
Leek
Lentil
Spinach
Tomato
Herbs & spices
Almond
Black pepper
Chestnut
Cinnamon
Cumin
Dried apricot
Garlic
Hazelnut
Mint
Nut
Onion
Oregano
Paprika
Parsley
Pistachio
Pul biber
Red pepper
Thyme
Urfa pepper
Walnut

Unique instruments|

* Cezve
* Çaydanlık
* Kazan
* Mangal
* Oklava
* Sac
* Semaver
* Tandır

Related cuisines|

* Arab
* Balkan
* Caucasian
* Central Asian
* Greek
* Iranian
* Kurdish
* Levantine
* Mediterranean
* Middle Eastern
* Mongolian
* Ottoman
* Tatar

* Food portal
* Turkey Portal

* v
* t
* e

African cuisine

National cuisines|

* Algeria
* Angola
* Benin
* Botswana
* Burkina Faso
* Burundi
* Cameroon
* Cape Verde
* Central African Republic
* Chad
* Comoros
* Democratic Republic of the Congo
* Djibouti
* Egypt
* Equatorial Guinea
* Eritrea
* Eswatini (Swaziland)
* Ethiopia
* Gabon
* Gambia
* Ghana
* Guinea
* Guinea-Bissau
* Ivory Coast
* Kenya
* Lesotho
* Liberia
* Libya
* Madagascar
* Malawi
* Mali
* Mauritania
* Mauritius
* Morocco
* Mozambique
* Namibia
* Niger
* Nigeria
* Republic of the Congo
* Rwanda
* Saint Helena
* São Tomé and Príncipe
* Senegal
* Seychelles
* Sierra Leone
* Somalia
* South Africa
* South Sudan
* Sudan
* Tanzania
* Togo
* Tunisia
* Uganda
* Western Sahara
* Zambia
* Zimbabwe

Ethnic and regional cuisines|

* Arab
* Berber
* Jewish
* Ethiopian
* Mizrahi
* Sephardi
* Maghrebi
* Mediterranean
* West African
* Zanzibar

Lists|

* List of African cuisines
* List of African dishes

* Category

*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template