"Boozaaa.... Haydi bozaaa... Boza". The call of the itinerant boza vendor advertising his wares on the streets is a sure sign that winter is here. Still, the very best place for boza is Vefa Bozaci, established in 1876 by Haci Sadik Bey, an Albanian immigrant. He reinvented boza, then a watery and sour drink, into the thick, fermented drink we know today. Today, it is run by his grandson, Sadik Vefa. Since 1876, its décor and its recipe for boza remain unchanged. One famous frequenter was Ataturk. The glass he drank from on January 4, 1937 is on display. Boza has existed for 9000 years. Its main ingredient is wheat berries, which are boiled in water to a thick consistency. It is cooled, drained, sugar and special yeast are added and left to ferment. When it begins to bubble, it is ready to sell.
Notes for Boza fans
Boza has loads of vitamins A1, B1, and B2. It aids digestion and helps pregnant women to produce milk. It has no fat. You should consume it in 4-5 days and keep it at 12-18 degrees. Put it on your balcony-not in the fridge. Boza is sold from October-March. Vefa Bozaci is also famous for its vinegar and lemon sauce. You can buy their boza and vinegar from their store or from supermarkets. Vefa Bozaci also has a stand on Ramazan Sokak in Sultanahmet. In the summer, try their sira, ice cream and lemonade. See www.vefa.com.tr Address: Katip Celebi Cad. No:104/1, Vefa.
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