2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50
Buza is a drink that has long been common among the Tatars (including the Crimean ones) and a number of other Turkic peoples. This thick and sweet product most often has the color of baked milk. In Asian countries, buza served as dessert to guests is a sign of deep respect. In fact, this is mash, which is prepared without the addition of hops. This drink was also quite widespread in Russia. This is evidenced, for example, by the notes of the European traveler Jehoshaphat
Barbaro, who was in Ryazan in 1436, in which he talked about a certain product, which he called "boss". In addition, it is mentioned in the writings of some famous ancient Greek historians, from which we can say that the history of the drink goes back thousands of years. For example, Xenophon writes that the peoples who inhabited the south of the Caucasus have long known how to cook buza. In Central Asia, this product was most often made from crushed rice, in the Crimea - from millet. The latter type of drink is more acidic, its degree is much higher. It is also known that some peoples inhabiting the Caucasus, especially the Ossetians, have long used this product.
Buza is a drink that seems to have a Central Asianor Far Eastern origin. In addition, there is reason to believe that it is more ancient than beer. The Turkic peoples of modern northwest China took barley, a special kind of flour, milk and water to make a drink. Before brewing buza, they let the mixture ferment for a day. Then, using a special technology, they prepared a product that was often used for religious and ritual purposes. Despite its age, booza drink is also very popular nowadays. The recipe below will provide an opportunity to cook a product typical of Bashkir cuisine.
So, how to cook buza? Most often it is prepared from crushed rice (1 kg), less often oat flakes are used for this purpose (a pack of Hercules). Before you cook the buza, they need to be soaked for half an hour in a sealed container in warm water. Then you need to grits or flakes, strain, grind with a rolling pin on a flat surface, best of all on
sheet. The resulting mass is sent to dry in the oven. After that, the cereal or flakes must be ground. Add a couple of glasses of flour and one hundred grams of melted boiling butter. Mix everything thoroughly. Then pour in some boiling water. Continue mixing until you have a homogeneous doughy mass. Having done this, close the dishes with the workpiece and hold for half an hour. It is important that the inside of the container is kept warm.
After that, you need to dilute the mass with boiled water and wait until it cools to room temperature. Add a glass of granulated sugar and thirty gramsdiluted yeast. Let the mass roam. When it rises, dilute with warm water, mix and strain. In this case, a thick mass will remain in the sieve. Pour water into it, strain again. However, it is important that your bouza does not become too liquid. So don't use too much water. Add another glass or two of granulated sugar to the buza and put in a warm place for fermentation. When it rises and the drink acquires a sour taste, it can already be served on the table. Keep it in a cool place for storage.
The Bashkir drink buza, the recipe of which was proposed, when ready, should have a thick consistency and a color reminiscent of the color of ghee.
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