How to make it
6 steps. Take it one step at a time.
Place the bulgur and 6 cups of water
Place the bulgur and 6 cups (1.4 l) of water in a large pot. Bring to a boil, then reduce heat and simmer until the grain is very soft and has absorbed most of the water, about 45 minutes.
45 minPass the cooked mixture through a fine-mesh sieve or blend
Pass the cooked mixture through a fine-mesh sieve or blend until completely smooth. If it's too thick, add some of the remaining water.
Stir in the sugar
Stir in the sugar until completely dissolved. Let the mixture cool until it is lukewarm, around 86°F (30°C).
Dissolve the yeast
Dissolve the yeast in 1/2 cup (120 ml) of warm water and stir it into the cooled grain mixture. Cover the pot with a clean cloth.
Leave the mixture
Leave the mixture in a warm, dark place for 1 to 2 days to ferment. Stir occasionally. It is ready when small bubbles appear and it has a slightly sour aroma.
1 dayTransfer to the refrigerator
Once fermented, transfer to the refrigerator. Serve chilled in glasses, topped with ground cinnamon and roasted chickpeas.
A little kitchen wisdom
The fermentation time depends on the room temperature; in summer it might be ready in 24 hours, while in winter it could take up to 3 days. Traditionally served with a dusting of cinnamon and roasted leblebi (chickpeas).
