Boza

Boza is a popular fermented beverage in Turkey, Albania, Bulgaria, the Republic of Macedonia, Montenegro, Bosnia and Herzegovina, Kosovo, parts of Romania and Serbia. It is a malt drink, made from maize (corn) and wheat in Albania, fermented wheat in Turkey and wheat or millet in Bulgaria and Romania. It has a thick consistency and a low alcohol content (usually around 1%), and has a slightly acidic sweet flavor.

In the Republic of Macedonia "boza" is much thinner and lighter, and tastes sweeter.

In Turkey it is served with cinnamon and roasted chickpeas (Leblebi in Turkish), and is consumed mainly in the winter months. The Ottoman Empire was known to feed its army with "boza" as it is rich in carbohydrates and vitamins..] In Bulgaria it is part of the traditional "Banitsa with "Boza" breakfast.

In Albania it is mostly produced and sold in the northern part of Albania; you can easily find it in the candy and ice-creams stores of the capital, Tirana.

In southern Serbia, "boza" is produced and sold in the whole country.

The variant found in Romania is called "bragă", and it is sweeter than in Turkey and Bulgaria, but thicker and darker than in Republic of Macedonia.

History

"Boza" enjoyed its golden age under the Ottomans, and "boza" making became one of the principal trades in towns and cities from the early Ottoman period.Until the 16^th 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 made for the most part by Albanians

In the 17th century Sultan Mehmed IV (1648-1687) prohibited alcoholic drinks, in which category he included "boza", and closed down all the "boza" shops. The 17th century Turkish traveler Evliya Çelebi tells us that "boza" was widely drunk at this time, and that there were 300 "boza" shops employing 1005 people in Istanbul alone.At this period boza was widely drunk by janissaries in the army. "Boza" contained only a low level of alcohol, so as long as it was not consumed in sufficient quantities to cause drunkenness, it was tolerated on the grounds that it was a warming and strengthening beverage for soldiers. As Evliya Çelebi explained, '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.' In the 19th century the sweet and non-alcoholic Albanian "boza" preferred at the Ottoman palace became increasingly popular, while the sour and alcoholic type of boza that had generally been produced by the Armenians went out of favor. In 1876 Haci Ibrahim and Haci Sadik brothers 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, and is the only "boza" shop dating from that period still in business today. The firm is now run by Haci Sadik and Haci Ibrahim's great- great-grandchildren.

"Vefa" shop, located in the Istanbul district of Vefa, is now a minor tourist attraction. Karakedi Bozacısı of Eskişehir, Akman Boza Salonu of Ankara and Soydan of Pazarcık, Bilecik are less famous but well known other vendors in Turkey.

Beside all these good brands, the fastest growing Boza brand and most preferred Boza taste of Turkey, is Omur Bozacisi [ [http://www.omurboza.com/ OMUR BOZACISI, Original Ottoman Albanian Boza in Bursa, Turkey since 1950] ] , of Bursa, Turkey. Omur Bozacisi has kept its original Ottoman Albanian taste since family's immigration to Turkey, 1950, as they had also produced and served Boza in Bulgaria for generations.

The most famous Albanian boza brand name in Tirana, Albania, is the Pacara Boza [ [http://www.pacaraboza.com/eng/boza.php Pacara Boza, Original Albanian Boza] ] , produced and sold by Shyqyri Pacara. It has a long tradition of being produced in Albania

The most famous boza shop in Macedonia is "Apche", located in Debar Maalo area, near the Universal Hall in Skopje. [ [http://217.16.70.236/?pBroj=2290&stID=24593 И по Апче ќе има добра боза (Good boza production will continue after Apche's death)] . Dnevnik, 24 December 2005, Retrieved 9 April 2007.] The shop was founded by Isman Kadri in 1934. People called him Apche (the pill), jokingly claiming that his boza is a cure for all ills. He renamed the shop in 1940. [ [http://www.forum.com.mk/DesktopDefault.aspx?tabid=132&EditionID=35&ArticleID=644&Page=1 Три урбани легенди: Апче, Карпош и Кенан (Three urban legends: Apche, Karposh, and Kenan)] . Forum, 2 December 2005, Retrieved 9 April 2007.] Other famous boza hotspots in Skopje are "Palma" and "Sheherezada." Besides ethnic Albanians, boza-making tradition is also present among ethnic Macedonians. One of the characters in the 1928 play "Lence Kumanovce/Begalka" (Lenche of Kumanovo, AKA Eloped Bride) by Vasil Iljoski is Trendo, the boza-vendor. [ [http://www.vest.com.mk/default.asp?id=98321&idg=5&idb=1482&rubrika=Skopje Ви текнува ли: На уличните продавачи на боза (Do you remember: the street boza-vendors)] . Vest, 6 June 2005, Retrieved 9 April 2007.]

Albanian Boza

Boza in Albania is made of maize (corn) and wheat flour, sugar and water. In Kirghizia, for instance, "boza" is made with crushed wheat, in the Crimea with wheat flour, and in Turkmenistan with coarsely ground rice meal. Vefa boza, as it is known, is made only from hulled millet, which is boiled in water and then poured into broad shallow pans. When cool the mixture is sieved, and water and sugar added.

Production and storage

"Boza" is produced in the Balkans and most of the Turkic regions, but not always using millet. The flavour varies according to the cereal which is used. In a scientific study of boza carried out by the Turkish Science and Technology Institute for Vefa Bozacisi, the drink was found to be extremely healthy and nourishing. One litre of "boza" contains a thousand calories, four types of vitamins A and B, and vitamin E. During fermentation lactic acid, which is contained by few foods, is formed, and this facilitates digestion. [ [http://www.pacaraboza.com/eng/boza.php Pacara Boza, Original Albanian Boza] ]

As boza spoils if not kept in a cool place, "boza" fermenters in Turkey (traditionally) don't sell "boza" in summer months and sell alternative beverages such as grape juice or lemonade. However, it is now available in summer time due to demand and availability of refrigeration. In Albania and Macedonia, however, boza is produced as refreshing beverage year-round.

Controversy

"Boza" allegedly has the ability to enlarge women's breasts. [ [http://www.news.com.au/story/0,23599,21060623-13762,00.html Breast beer sells like hot cakes] . news.com.au, Retrieved 15 January 2007.] It is also recommended to women during their lactation period soon after they give birth as "boza" stimulates the production of milk. [ [http://www.pacaraboza.com/eng/boza.php Pacara Boza, Original Albanian Boza] ]

Notes and references

ee also

* Turkish cuisine
* Macedonian cuisine
* Bulgarian cuisine
* Albanian cuisine