Oat drink

Buza (“boza” or “bosa”) is a fermented low-alcohol drink popular in Kazakhstan, Turkey, Albania, Bulgaria, Azerbaijan, Uzbekistan, Romania and Serbia. Depending on the country, buza can be made from flour or malted (sprouted) grains of corn, wheat, barley, buckwheat, rice, millet and other grains. The finished product has a thick consistency, the color of a milkshake and a sweetish-sour taste. The alcohol content usually does not exceed 1%, but there are varieties with 4-6% alcohol.

Etymology. The term "buza" comes from the Turkish language. Probably formed from two words: the verb bozmak (“spoil”, “ferment”) and the adjective boz (“grayish”, “whitish”, “beige”). It is quite possible that the English word booze is associated with the same name - “drink, booze.”

Historical reference. Fermented drinks made from grain and flour appeared in ancient Mesopotamia in the 9th millennium BC. In the 4th century. BC. The Greek historian and writer Xenophon described the technology for making similar alcohol in clay jugs dug into the ground. Mentions of drinks like buza are also found in Sumerian and Akkadian texts. In the 10th century n. e. Buza spread throughout all the countries of Central Asia, especially in the lands under Turkish rule.

The golden age of buza occurred during the Ottoman Empire; during the same period, the drink was highly appreciated in the Caucasus and the Balkans. Among the Turks, buza was more popular than tea and coffee.

Until the 16th century, any type of grain brew could be drunk without restrictions, but over time, opium began to be added to the drink (the so-called “Tartare buza”). This caused discontent among the authorities and under Sultan Selim II (1566-1574) the buza was banned. Instead, it was proposed to drink a non-alcoholic variation of Albanian origin.

In the 17th century, restrictions became stricter: all alcohol was prohibited, and shops selling bouza were closed. However, over time, the situation changed: the famous Turkish traveler Evliya Celebi noted that by the end of the 17th century there were at least a thousand buza sellers in Istanbul, and the alcohol content could reach 5-6% (this was achieved by long-term fermentation).

The drink was especially popular among soldiers: thanks to its extremely low alcohol content, it did not intoxicate, but warmed and satiated. At the moment, buza is still quite widespread in Turkey and neighboring countries.

In the 19th century, two immigrants from Albania, the Haci brothers, founded a shop selling buza in Istanbul. Their drink, which had a thicker consistency than its folk counterparts, became a brand and calling card of Turkey. Production continues to this day.

Buza production technology

Buza is made from different grains, so the taste and shade may vary. The selected grain is sprouted and dried (an optional step), crushed malt or flour is boiled to a mushy consistency, rubbed, poured with boiling water, cooled until warm, yeast and sugar are added. Then the mixture is sent to ferment in a warm place, the whole process takes no more than 2 days. The finished drink is bottled and left to mature for a few more days in the cold.

The strength depends on the duration of fermentation: the longer the wort ferments, the higher the degree.

Sometimes honey, spices, milk and other ingredients are added to the buza to taste. Buza contains about 12% sugar and 1% protein. The product quickly deteriorates in the heat (sours), so it should only be stored in the refrigerator.

Beneficial features

Buza has all the same beneficial properties as brewed cereals or oatmeal: it removes toxins, relieves hangovers, and normalizes intestinal function. The drink contains protein, calcium, iron, zinc, phosphorus and other useful elements.

How to drink buza

The Albanian version of the drink - non-alcoholic, the only one allowed for consumption in Muslim countries - has a sweet taste, served with fried chickpeas and cinnamon. In Bulgaria, buza is eaten with hot banitsa - a flatbread made of puff pastry with feta cheese.

Some people like a completely fresh drink - no older than two days after production, which is famous for its “softest” taste, others like to keep the buza in a warm place for several hours so that it begins to re-ferment and becomes slightly carbonated.

In principle, buza is so high in calories that it is not necessary to snack on it. Fermented grain “milk” is rarely brewed in the summer; for the most part it is a winter drink.

It should be noted that “buza” is a traditional drink of the Bulgarians, with which they perfectly replace the coffee and tea that everyone has long been tired of. If we talk a little more about the drink "buza", then it is worth mentioning its unusual taste - as a rule, it has a pleasant sourness, and therefore this drink can perfectly overcome thirst. So in the hot and stuffy summer you can’t do without this drink, and if you learn how to make it correctly, you can forever forget about mineral water or even homemade kvass. And another advantage of this drug is that its preparation requires simple products, stocks of which are available in absolutely every home. So “buza” is a fairly economical drink to prepare, has an incredible taste, and thanks to it you can refresh yourself and your family for the whole day.

In the recipe that is closest to the original, you need to take oatmeal and place it in water. To do this, pour the cereal into a large container and then fill it with warm water. To prepare this drink, it is best to use boiled water. Next, the oatmeal is left for about half an hour: during this time it should swell and become soft. The already soaked cereal is filtered and thoroughly rubbed with a rolling pin. After which the soaked cereal is placed in a preheated oven. By the way, if the oven is gas, it is necessary to monitor the fire, which should be small. But for an electric oven, the power should be below average. Thanks to this process, the cereal will be able to dry well, which is necessary for the further preparation of the “buza” drink.

As soon as the oatmeal dries, you need to make flour from it using a mortar or chopper (blender). Now you should mix the resulting oat flour with wheat flour and add butter. It is best to mix all the ingredients in a large saucepan, due to which the mass will quickly become homogeneous. The resulting mixture is poured with boiling water. As for the amount of water required, it can be determined as follows: while stirring the mixture, add water to the pan until the mass turns into a dough. As soon as the consistency has become suitable, it should immediately be placed in a warm place for 30 minutes. Then boiled water is added to the drink, and it is placed in a place where it can quickly cool to room temperature. It is strictly prohibited to use a refrigerator for these purposes!

After half an hour, half the sugar is poured into the future drink (this is approximately one glass), and then yeast is added. The already “suitable” mixture is diluted with boiled water, mixed and filtered. Now it’s time to add the remaining half of the sugar, after which the starter is stirred and left to ferment. After a while, you need to check whether the buzz has risen. If this happens and it acquires a sour taste, the drink has stood its time and can be considered ready. It is recommended to store “buza” in a cool place, for example, a refrigerator is perfect for this purpose. Finally, if the drink doesn't taste sweet enough, you can fix it by adding sugar to the pan or to each serving. By the way, it is recommended to serve this drink in special tall glasses or beautiful bowls.

Finally, it is worth mentioning another simpler option for preparing this wonderful Bulgarian drink. You need to boil 10 liters of water and add a kilogram of rolled oats to them, and then bring it to a boil again, constantly stirring the porridge. The finished mass is placed in a warm place for one day. Additionally, you need to prepare a special “dressing”. To do this, add one or two tablespoons of yeast to a separate pan with 1 liter of water and leave it with the future drink for a day, and then mix it with it. The mass sits in a warm place for four days. On the fourth day, it is filtered, two glasses of sugar are added and left to stand for another two days. After which the “buza” is placed in the refrigerator and enjoyed this magnificent drink. By the way, despite the simplicity of this recipe, the taste of the resulting drink is no worse than the previous one.

Buza (drink) - a drink that we used in the old days, passed down from the Tatars. It was prepared mainly from millet, as well as from buckwheat and oatmeal according to the method of preparing mash, the taste was similar to it, but it was without hops. He is mentioned by Josaphat Barbaro (q.v.), who was passing through Ryazan in 1436, where he met B., calling her “boss.” Even earlier, Xenophon spoke about this drink in his “Retreat of the Ten Thousand,” book. IV, having met it in Armenia, where it was stored, after preparation, in vessels buried in the ground. Niebuhr, who traveled around the East at the beginning of this century, fully confirms the words of Xenophon, saying that he met B. near Cairo, in Basra and Armenia; in the latter it was in general use and was stored in the ground, in large clay pots.

From here, probably, B. penetrated into the E and NE, where little by little it came into general use. Efremov, Philip Sergeevich, who was in captivity in Bukhara for about 7 years (1774-1781), testifies that Uzbeks usually drink beer, in our opinion - mash made from yellow millet. As can be seen from Vuk's "Serbian Lexicon", B. was also known in Serbia, where it was made from corn with water, as well as with birch sap.
Currently, B. is a favorite drink in Turkestan (mainly among the Tatars), and is also found in the Crimea and among the Kazan and Ryazan Tatars. Turkestan B. is similar to kumis and partly to beer, it is prepared from coarsely ground rice flour and has a milky white color. B. wheat of our Kazan and Ryazan Tatars differs from the first and has a lower alcohol content and a higher protein content. Even more different from the Turkestan and even the latter is the Crimean B., prepared from millet, as well as from wheat flour; it represents a gray drink, its taste reminiscent of sour cabbage soup, that is, a little sourish-sweet. More sour B. has an intoxicating effect and is called “intoxicating”.
Δ.

It is prepared in significant quantities in the homes of the Caucasian mountaineers who occupy the Alpine zone, mainly Ossetians. The latter prepare bread from baked bread with the addition of barley malt. B. contains no more than 4-6% alcohol. In some areas, rock salt is also used by the same name, as opposed to lake salt.. 1890-1907 .

Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron. - S.-Pb.: Brockhaus-Efron

This term has other meanings, see Buza. Buza (Bashk. buҙa, Kaz. boza, Tat. boza, Uzbek. bўza) is a low-alcohol, thick and sweet drink of the Uzbeks, Kazakhs, Tatars, Bashkirs, Crimean Tatars. Made from slightly fermented millet... ... Wikipedia

The drink that we used in the old days came from the Tatars. It was prepared mainly from millet, as well as from buckwheat and oatmeal according to the method of preparing mash, the taste was similar to it, but it was without hops. He is mentioned... ... Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron

A drink made from buckwheat and oatmeal, a type of half-beer, mash, Caucasian, Ukrainian. buza, also Polish, Serbo-Croatian, Bulgarian Borrowing from Turkic: cf. Tur., Karach., Kazakh. boza 1. drink made from fermented millet, 2. drink made from sour milk, Tat., Chagat., Tob. buza... ... Etymological Dictionary of the Russian Language by Max Vasmer

BUZA- BUZA, a drink common in the Balkans (“Macedonian beer”), in Asia Minor and among the Tatar population of the USSR; is a thick, cloudy, foaming liquid with a peculiar bready taste and smell, in the state of... ... Great Medical Encyclopedia

- (pers. bosa). 1) an intoxicating drink made from oatmeal and buckwheat flour. 2) young beer, mash, wort. 3) apple cider or pear kvass. 4) sedimentary lake salt Buzun. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910.… … Dictionary of foreign words of the Russian language

- (Turkic “boza”) an intoxicating drink made from barley, oats, millet or corn. Buza is a low-alcohol drink in Rus', made from oatmeal, millet or buckwheat flour in the same way as beer, but without the use of hops. Buza contains 4 6% ... ... Wikipedia

Salt, brawl, disorder, noise, bullshit, bullshit, bullshit, bullshit, nonsense, drink, bullshit, buzun, benz, high, gibberish, mura, stupidity, scandal, nonsense Dictionary of Russian synonyms. booza 1. see scandal. 2. cm... Synonym dictionary

Drink, swill. Drink of the gods, excellent drink nectar. She was served fragrant ambrosia with sweet nectar. Bug. Who will call this disgusting swill water? Turg... . Dictionary of Russian synonyms and similar expressions. under. ed. N.... ... Synonym dictionary

Ushakov's Explanatory Dictionary

1. BUZA1, buzy, plural. no, female (neol. simple). Scandal, noisy disorder. The guys made a fuss at the factory. Stop the fuss! shouted the chairman. 2. BUZA2, buzy, plural. no, female (pers. buza) (region). A light intoxicating drink made from millet, buckwheat, barley (in... ... Ushakov's Explanatory Dictionary

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On our website there are several options for oat drinks from Russian cuisine. But it turns out that cereal kvass is also popular in the gastronomy of other nations. Thanks for the new culinary knowledge.
Buza is a popular drink in both Bashkir and Tatar cuisine, which is served as a dessert and special respect for the guest. Buza is a sweet, thick drink the color of baked milk. Traditionally, oatmeal is used, and oatmeal (rolled oats) is also used to speed up cooking. Buza can be stored in a cool place for several days. Variations of buza can be found in the cuisines of other Turkic peoples: among the Turks, boza is made with bulgur and served with caramelized chickpeas, while among the Kazakhs and Kyrgyz the drink is prepared based on millet

Buuzy (poses) is a dish of Chinese, Buryat and Mongolian cuisines. Traditionally, these peoples were steppe peoples, the main food product was the meat of horses, rams and cows. I suspect that no pepper or spices were added to the buuz, but over time, no one can imagine the taste of buuz without black pepper. Real Buryats do not add garlic to the minced meat, as Russians do, and, of course, they do not sprinkle anything on the finished dish. They don't even put an egg in the dough, although now this is done so that the dough becomes denser and does not tear during cooking.

Someone will say - almost the same manta rays. But no, manti is prepared with different fillings, and buuzas are prepared only with meat. Manti are served with sour cream sauce, and buuz are often eaten with mustard or served with soy sauce and garlic (although this is a modern version), most often they are simply washed down with hot green tea. And the thickness of the dough is still greater than that of manti.

My version is close to the original, but still has its own characteristics. The more onions in the filling, the tastier it turns out, tested empirically. Allspice makes the filling more flavorful. No broth, just add cold water to the minced meat. Since I didn’t have lamb and the meat wasn’t fatty enough, I allowed myself to pour a couple of tablespoons of vegetable oil into the minced meat. With a reservation and a whisper - these are my troubles. But what a yummy product it turned out to be. Prepare yourself - you really won’t regret it!

To prepare Buryat buuz, we will take all the products on the list.

From water, eggs, salt and flour, knead a dense but elastic dough. Let's wrap it in film and leave it to wait in the wings.

Onions should be chopped arbitrarily, not coarsely. Much more onion is added to manti than to buuzas.

Chop the fatty beef with a knife or pass through a large meat grinder.

Combine meat and onion. Salt well, sprinkle with allspice, add water and oil. Stir until all the minced meat is homogeneous and the liquid and oil are completely absorbed.

Divide the dough into two parts for ease of use. Roll a sausage from one part. Keep the remaining dough covered with film so that it does not dry out. Cut the sausage into equal pieces approximately 3 cm wide.

It’s convenient for me to flatten each piece into a flat cake and quickly roll it out with a rolling pin - 1 second and no waste. Some people find it more convenient to roll out the entire layer of dough and cut out circles. Try to roll it out so that the middle is thicker and the edges thinner. Place the minced meat in the middle of the flatbread.

And wrap it in a circle, making thin tucks, like pleated. There should be a hole in the center. It is believed that the more tucks you get (ideally 33), the more skillful the housewife.

To do this, you do not need to remove your thumb and move it, only the buuz moves around its axis, the other fingers make small tucks counterclockwise. I agree that such sculpting requires skill, but it comes with experience. I also don’t have such experience; most often I cook manti.

Dip the bottom of each buuz in vegetable oil and place on the tier of a mantyshnitsa or buuznitsa. Steam only. In a double boiler they turn out different, drier or something. It is believed that you need to cook the buuz for no more than 17 minutes, but I cooked it for 40 minutes, after all, the dough with the egg is denser, and the meat in the filling should be cooked.

During cooking, buuzas increase in size. You can see how much broth has been released in the center, in the recess of the mantyshnitsa.

Buuzas should be served hot immediately. I sprinkled them with herbs and young green garlic. You need to eat the buuzas hot and, of course, with your hands, biting from the bottom and immediately drinking all the resulting broth. You can serve them with any sauce you like or wash them down with hot green tea.