Boza recipe
 5 litters water
2 cups flour
2 cups sugar
1 cup boza (here's the trick, you can't make
boza without boza).
However, read on for our easy solution.
Bake the flour until salmon pink, watch out
for overcooking and burning it. Stir while
baking. Add a little cold water to it. Add
the mixture to the pot with the rest of the
water, add the sugar and stir until it
starts to boil. After bringing to a boil,
stir for another 5 min. Remove from heat,
cool it down and add the cup of boza or a
cup of the mixture you can use instead (look
below for directions how to make it).
Keep in a warm place for the next 2-3 days
until it ferments. Store in bottles in the
fridge after that. Consume cold.
Here's what you can use for the fermentation
process if you don't have previously made
boza.
2 tablespoons flour
1 tablespoon water
1 tablespoon sugar
Bake the flour until pink, add the water and
the sugar. Leave in a warm place for 2-3
days until it ferments. Stir occasionally.
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