In Turkey it is served with cinnamon and roasted chickpeas (Leblebi), and is consumed mainly in the winter months. The Ottoman Empire was known to feed its army with boza as it is rich in carbohydrates and vitamins.
Vefa boza, as it is known, is made only from hulled millet, which is boiled in water and then poured into broad shallow pans; when cool the mixture is sieved, and water and sugar added.
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