Boza

A thick, mildly fermented wheat drink with a sweet-sour taste, served with roasted chickpeas in winter streets.

Ingredients

• 400g fresh mussels
• 400g bulgur wheat
• a handful of finely chopped red onion
• 2 tsp Aleppo pepper
• 3 tbsp unsalted butter
• a generous handful of baby potatoes
• a handful of fresh parsley, chopped
• butter-fried pita, to taste
• 1 cup beef stock
• 2 tsp dried mint
• 2 cucumber, chopped

Instructions

1. 1

   Combine the rice pilaf and beef stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the ground sumac and crumbled feta, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with pomegranate molasses, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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