BOZA

BOZA

Boza is a beverage that people living in Eskişehir enjoys eating at the cold winter days. Whoever you ask, the best Boza is at the Karakedi shop. Kara Kedi shop fascinates everyone at Eskişehir with the tourists even from foreign countries. Opened in 1925, this modest shop sells ice cream in summer and Boza at winter.

WHAT IS BOZA?

Boza is a beverage which has been spread to Europe by the mediterranean merchant sailors which came from the shores of Egypt and North Africa. Boza is a soft, lightly sour, alcohol-free drink made from water, sugar and corn flour.1 glass of Boza contains:

  • ·       242 calories of energy
  • ·       3,5 grams of protein
  • ·       0,5 grams of oil
  • ·       57,5 grams of carbohydrates
  • ·       29 milligrams of calcium
  • ·       97 milligrams of phosphorus.

WHY KARAKEDİ IS SO FAMOUS?

The most important quality of Kara Kedi shop which has a reputation for 93 years at Eskişehir is that they put the customer satisfication at the biggest place.

They sell Boza at winter and their own made ice cream at summer.

 WHERE DOES THE KARA KEDİ NAME WHICH MEANS “BLACK CAT” COME FROM?

When we asked that question , their answer was: “There was a shop named Kara Kedi cologne near our first store and that shop was the best-selling cologne shop in that time. That shop closed 1 year after their creator died. Probably people did not forget the name Kara Kedi that they started to came and ask if the Kara Kedi Boza is there”

HOW BOZA IS MADE?

Ingredients:

  • ·       3 glass of bulgur wheat
  • ·       2 Turkish coffee cups of rice
  • ·       3 glass of sugar
  • ·       Ferment (maya)
  • ·       Cup

Recipe: Wet your bulgur wheats 1 night ago. The following day, add rice to the bulgur wheats and boil them. After boiling, stir it well with blender or mixer. Next, strain them with a strainer. After that, transfer the mixture that you made to a cooking pot and cook them with a low heat. Add sugar after. Stir it until it melts and take them from the cooker. You can stir the mixture that you left for colding it from time to time. When the mixture gets warmish, add the ferment that you meshed at water. Cover it with a napkin and leave it at a room temperature (25 degrees) for 2 or 3 days.But you can open it for stiring it. If it has become honeycombed after 3 days, then it means that it is okay. You can serve it with cinnamon and roasted chickpea.

CONTACTS:

Telephone Number: 0222 231 12 31

Address: https://maps.google.com.tr/maps?client=safari&channel=iphone_bm&um=1&ie=UTF-8&fb=1&gl=tr&entry=s&sa=X&ll=39.774651,30.519147&z=13&ftid=0x0:0x7007d1375bf11219&q=karakedi+boza&gmm=CgIgAQ%3D%3D&ved=0ahUKEwi_976C4a_ZAhViOMAKHcOwCjoQ_BIIWjAI

Arifiye Neighborhood/ Köprübaşı Street/ Number :22/26750 Odunpazarı/Eskişehir

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