Boza: A Taste of Tradition and Winter Comfort in Eskisehir
Boza is a traditional fermented drink that’s popular in Turkey, the Balkans, and parts of Central Asia. It has a long history, dating back to ancient times, and is made from fermented grains, most commonly millet, bulgur, or corn. The drink has a thick, creamy texture and a sweet, tangy flavor with a slightly sour aftertaste, a result of the fermentation process.
Key Characteristics of Boza:
- Ingredients: Boza is typically made from water, grains (such as millet or wheat), and sugar. The grains are boiled, mashed, and left to ferment, giving the drink its unique taste and consistency.
- Flavor & Texture: It has a mildly sweet and tart flavor, and the consistency is thick and slightly gritty, which makes it more of a sippable dessert than a typical drink.
- Nutrition: Boza is rich in carbohydrates and provides a good source of energy. In the past, it was consumed by soldiers for strength and endurance during long winters. It’s also known for containing beneficial probiotics due to the fermentation process.
- Cultural Significance: In Turkey, boza is particularly associated with the winter months. Street vendors traditionally sell it in the colder seasons, often accompanied by roasted chickpeas and cinnamon. It’s commonly consumed in the evenings, especially around the time of Ramadan in some Muslim cultures.
- Serving Style: Boza is usually served chilled, often with a sprinkle of cinnamon on top. In Turkey, it’s also commonly paired with roasted chickpeas, called “leblebi.”
History & Variations:
- Origins: Boza has its roots in the Ottoman Empire, where it was a popular drink among soldiers and laborers due to its high nutritional value.
- Regional Variations: Different countries have their own variations of boza. For example, Bulgarian and Romanian boza tend to be thinner and sourer, while the Turkish version is typically sweeter and thicker.
In modern Turkey, one of the most famous places to try boza is at Vefa Bozacısı (also my favourite) in Istanbul, a shop that has been selling the drink since 1876.
But don’t worry, Eskisehir and its surrounding areas offer two highly recommended boza makers. One of the most famous places to enjoy boza in Eskişehir is Karakedi Bozacısı. Established in 1955, this shop has become a city icon. It is known for preserving the traditional preparation of boza, without artificial additives or sweeteners. Here, you can experience boza in its authentic form, often consumed standing by marble tables, a ritual for many locals. Boza production in Eskişehir ramps up during winter, and it’s said to help people stay strong during the cold season.
Soydan Boza is another well-known producer of boza, located in Pazaryeri, Bilecik, not far from Eskişehir. This business has a long history, dating back over 80 years. It was established by a family of Bulgarian immigrants who brought their traditional boza recipe with them. They also produce the local “Pazaryeri helvası,” and their boza is prepared with great care, using traditional methods without additives.The combination of sesame paste (tahin) and white sugar in their boza adds a unique twist, making Soydan Boza a standout in the region. It’s a popular choice for those looking for a nostalgic and authentic boza experience. It might be a good day trip if you are staying in Eskisehir for long.
Soydan Boza Location on Google Maps