Boza is the favourite drink of particularly cold winter nights,
and is sold by the boza sellers as they walk around the streets.
Boza sellers who frighten the children with their deep voices
are traditional characters of old Istanbul.
Clean the stalks and stones from the bulgur, wash several
times and cook in plenty of water until it becomes a mush.
Remove from heat, cover with a piece of cloth to keep warm
and let it stand overnight. Strain the mush which is almost
solidified through the strainer. In another bowl dissolve
the bread yeast in warm water, strain and add to the bulgur.
Add the sugar and put in a glass jar or glazed pan, close
to lid tightly. Once in a while stir with a scoop. After 3-4
days a not too sour boza will be obtained.Put the boza in
glasses, sprinkle cinnamon over and serve along with roasted
yellow chick peas (leblebi).