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 the 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.

The unusual drink buza in Bashkir is a low-alcohol, rich and very thick drink. The alcohol content in it varies only between 4-6%. The original drink is usually based on buckwheat flour or millet. However, most often it is customary to use oatmeal to prepare buza according to the Bashkir recipe. By the way, such a non-trivial drink is widespread not only in Bashkiria, but also in the Caucasus and Crimea. It is often called boza or bozo. However, in Bashkiria, buza belongs to the category of festive drinks, where it is served as a dessert, expressing special respect and recognition to the guest.

Cooking time – 6 hours.Number of servings – 50.

Ingredients

To make a buza, you need to prepare the following components:

  • rolled oats - 1 kg;
  • butter – ½ tbsp.;
  • water – 10 l;
  • pressed yeast - 1 tsp;
  • wheat flour – 0.5 tbsp;
  • granulated sugar – 150 g.

How to make buza drink

Every cook can handle the implementation of a buza drink recipe, regardless of his skills and abilities.

  1. You should start preparing the drink by preparing the main component. To do this, the rolled oats will need to be crushed into crumbs or flour.

  1. Wheat flour should be lightly dried in a dry frying pan.

  1. The resulting oat powder should be mixed with wheat flour. To this dry mixture you need to add butter, which has previously been brought to a boil. Everything is mixed well.

  1. Next, based on the step-by-step recipe for Bashkir buza with photos, you will need to pour a little boiling water into the resulting composition. The mass is mixed.

On a note! After adding water, the mixture should acquire the consistency of dough.

The mixture should be kept warm for 30 minutes, after which a little more hot water should be poured into it and naturally cooled to room temperature. Then granulated sugar is added to the buza preparation and diluted yeast is poured in. The mass is kept until fermentation and again diluted with hot water.

  1. All that remains is to strain the mixture through a fine-mesh colander or through a sieve. The mass that does not “go away” is again diluted with boiling water, after which it must be filtered again.

The finished drink is left in a warm place so that it begins to ferment. And the original drink is served in tall glasses or bowls. If necessary, the buza is diluted with sugar and decorated with cinnamon powder.

Video recipes for making buza in Bashkir style

To avoid any difficulties with preparing buza in different variations, you should use the tips in the form of videos:

Buza is a slightly intoxicating, invigorating fizzy drink made from millet or rice. For centuries it was widespread in Crimea, sold in stores, shops, and eateries. —
Source - http://www.crimea.edu/crimea/etno/vocab with additions and notes by Igor Rusanov.
In 1890 in St. Petersburg Konstantin Konstantinovich Kazansky defended his dissertation for the degree of Doctor of Medicine on the topic “ Determination of the components of buza and its position in the range of alcoholic beverages«.
Brief excerpts from this work dedicated to the Crimean buza are given in the anthology Crimean Tatars.

In short, Kazansky considered the Turkestan rice buza to be the strongest, and millet (which was made by the Kazan, Ryazan and Caucasian Tatars) - less strong.
Fermentation produced carbonic acid, lactic acid and fats.

Compound- millet, millet, wheat flour in equal parts are added to 5 parts of water.
all this is boiled to a kind of porridge-like mass, which is then cooled and sour in a wooden bowl (dezha).
Then this soured batter is taken in parts, as needed, doused with hot water and poured through a sieve into the cauldron.
Sugar, honey or raisins, as I understand it, were already added to this liquid.
And just at this stage you need ice to quickly bring it into marketable condition!
The master who prepares buza - bullies.
The buza dough had to be rubbed on a sieve so that it mixed well with the water.
From here troublemaker Maybe?
The work, in principle, is not very tiring.
If, for example, a captured Russian got a job at such “hard labor” work, he probably didn’t want to be either a soldier or a serf? like freedom with a clear conscience...
It’s better to grind the booze in terrible Tatar captivity...

Further in his dissertation, Prof. Kazansky points out that buza is a drink of more ancient origin than beer, based on fermentation malt.
Buza, like some of the oldest Belgian beers, is based on the lactic acid fermentation of starch found in wheat flour.
He further writes that fermentation could be enhanced by adding cane sugar to the flour (that is, at the first stage).

Probably through Chumakov the word buza penetrated into the Russian language.
I think that the Chumaks managed to make a real fuss in Crimea :)
Without them, there was no mediation in the sale and exchange of prisoners, or profitable supplies of salt, morocco, apples and other things from the Crimea.
Chumaks are a kind of analogue of truckers and wholesalers rolled into one.
I think the guys could take a break from doing adult things during the breaks :)

For the classic Crimean buza, Kazansky gives the following temperature standards:
souring for 2 days at a temperature of 17 degrees C - this can be the temperature of a traditional Crimean stone plinth (that is, part of the house, which one side is buried in the ground, in a slope, and one side goes out to street level), then cooked through a sieve the drink is poured into bottles or jugs and stored at 12 degrees C - this is the usual cellar temperature for Crimea below 1.5 meters from the surface of the earth. In fact, this is the average annual temperature for the Piedmont Crimea. This type of buza retains excellent quality for up to 9 days, and is suitable for drinking for 14 days (alcohol reaches 1% by weight).
I’ll add from myself:
If we are talking about quick and commercially profitable preparation of buza directly on bazaar, then the arrangement of basements there is doubtful.
The bazaars were not located on a slope, like residential buildings, but on a flat place, so that the summer temperature in the bazaar could be 25 or even 42.
Thus, ice for profitable production of buza is simply a must.

  • modern recipe for buza from the Greeks of the Azov region(descendants of Crimean Greeks evicted in 1778)

Buza
The drink is prepared specially for the national holiday " Panair"(church-throne).
3 liters of water (boiled), a liter jar of washed millet. Cook all this until the porridge is ready, without salt and sugar. Note that it cooks for a very long time, over low heat.
Separately: pour 0.5 kg of flour with boiled water, stir and cool (during cooling, you can stir two or three times).
Separately: stir 0.5 liters of boiled water (cooled) with 100 grams of yeast (alcoholic).
Then pour the yeast into the cooled flour and let it ferment for 4 hours. Then pour this entire mixture, which has fermented for 4 hours, into the previously prepared porridge. All this ferments again for 12 hours. Boil a bucket of water (15 liters) and cool. Through a sieve, rinse the mass that has fermented for 12 hours with this cooled boiled (lukewarm) water into another bucket.
Add sugar to taste to the finished strained mass. If you do this as expected, you will get a tonic drink “Buza”, which can successfully replace both beer and many modern exotic drinks. (The recipe is given for preparing 14-15 liters of ready-made “Buza”). Source www.greeks.ua/

  • the holiday "Panair" (Panaguillon - all saints) corresponds to the pan-European Christian-pagan holiday in early or mid-May, before driving livestock to summer pastures. In the Crimean Mountains, the Islamic and Christian communities celebrated this holiday together, and girls and boys of different religions could agree on this holiday to get married in the fall. In such cases, the bride converted to the groom's faith.

Root buzz, probably of ancient Turkic origin.
In general, it means - chop, stab.
Thus a well-known toponym Buzluk-koba it should be translated not just as Ice Cave, but as a cave where ice was crushed.
It is a well-known historical fact that crushed ice was transported from this cave to bazaars, restaurants and shops in huge quantities to cool food and drinks.
Bashi-buzuk(thug) - a special category of Turkish special forces, known in wars before the 19th century. Such a specialist is shown quite well in the film “The Turkish Gambit”.
Bashi-bouzouki hunted officers and other important persons of the enemy, fought alone, obeyed no one, and received payment for the surrender of cut off ears or heads.
Well, this is so - it’s not said to the table.
It’s just that the main meaning of the buz root is to cut, prick. What is important in buza technology is that layers need to be cut off from the total mass to prepare a portion.

Currently in Crimea You can try buza in only two places- in a cafe near Karaite kenas in Yevpatoria and in Firkovich’s house in Chufut-Kala.
Buza served Karai at Chufut-Kale it is infused with raisins.
There are slightly more degrees in it than in ordinary lemonade or kefir, and the point of fermentation is only to kill pathogenic microorganisms in the drink.
Buza looks like lemonade, only its color is not elegant, but rather cloudy (from raisins), the consistency is approximately like that of lemonade (I mean homemade lemonade or lemonade, which is made in good bars), some play of bubbles from fermentation may appear.

The mythical giant was considered the patron of the buzachi workshop, that is, the association of masters making buza. Sal-sal.
If buza is technologically older than beer, then its intoxicating effect may well go back to cave bear cult.
Sal - slope, slope, drain in Aryan languages. Sal-sal is one of the names of a bear, that is, clubfoot. Sal-sal - waddle, drunk (oblique!).
During the 1941-45 war, circus performers carried the bear for front-line performances on regular trains and gave it vodka to help it sleep. This means that Buza once had ritual significance , however, like all narcotic and alcoholic substances. Therefore, buza is always prepared for ancient holidays.

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, thanks 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 the 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.

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”.
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.
Δ.

Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron. - St. Petersburg: Brockhaus-Efron. 1890-1907 .

See what “Buza (drink)” is in other dictionaries:

    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