This Istanbul dessert layers semolina cream with boza for a chilled city sweet scented with cinnamon.
10 min prep 10 min cook 30 min rest
Keeps the screen on · step-by-step guide · built-in timer
Whisk the milk, semolina, and sugar in a pot while still cold.
Cook the mixture for 8 minutes until the semolina swells and coats the spoon.
Let the base cool for 3 minutes so it does not curdle when the boza is added.
Divide the semolina base and boza into cup layers.
Chill the dessert for 30 minutes and serve with cinnamon.
💡 Tip: Using the boza in the final layer keeps its aroma clean and noticeable in the cup.
🍽️ Serving suggestion: Serve cold in cups with cinnamon sprinkled on top.
~212
kcal calories
4
g protein
31
g carbs
7
g fat
16.9g
Sugar
0.2g
Fiber
53.9mg
Sodium
2.3g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (60%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?