Drink Category:

Non-Alcoholic

Glass Type:

Lowball Glass   

Garnish:

Cinnamon

Method: 

Heat

Ingredients: 

2 ¼ cups Bulgur

20 cups Water

2 tbsp Flour

2 ½ tbsp Sugar

½ cup Yogurt

1 tsp Dry Yeast

2 ½ tsp Vanilla

Instructions:

Wash the bulgur, drain and place in a large pot, add 12 cups water, cover and let stand overnight at room temperature. Cook over low heat for about 2 hours. Place in blender and process and then pass through a strainer and refrigerate. Return the bulgur, which is left in the strainer to the pot, add 8 cups more of water and cook for another hour over low heat. Pass through the strainer and place in the fridge.

Place the flour in a small saucepan and add 2/3 cups of water and cook over low heat until thick, stirring constantly. Remove from heat, add 2 tbsp sugar and blend until the sugar melts. When cooled, add the yogurt. Melt the yeast in a cup of water, let stand for 5 minutes and add to the yogurt mixture. Let stand in warm environment for 30 minutes. Add the mixture with yeast to the creamy bulgur and let stand at room temperature for 1 to 2 days, stirring occasionally. Add the vanilla and the remaining sugar and stir well until they are wholly dissolved. Serve sprinkled with cinnamon powder in lowball glasses. This refreshment can be kept in the fridge for 2 to 3 days. (Servings: 12)