3 cups bulgur wheat
3 cups sugar
1/2 cup yeast
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Cook the bulgur wheat with plenty of water until it is soft and puree passing it through a drainer. Add the sugar and boil for 2-3 minutes. Let it cool down until it is warm and add the yeast(wrap the yeast in a cheese cloth and remove it when Boza is sour enough). Keep it in a warm place for 2-3 days until it gets sour. Serve it chilled and garnished with cinnamon and roasted chick-peas.
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