To prepare the sourdough starter: In a glass bowl, mix well the flour with the spring water until it reaches a paste texture with the consistency of cake batter. The amount should be about 100 ml. Add a pinch of sugar to it and stir again until it dissolves. The last step is to add 1-2 tsp. of sourdough starter to the  mixture (from your previous batch). Mix very well and leave it to rise at room temperature.

To prepare the caramel: Put 1/3 tea cup of white sugar in a metal pan and heat it until it melts and reaches golden color. Be careful not to overcook it.

Main preparation: Put the flour in a preheated dry pan and stir constantly with a wooden spoon. When it reaches a light brown color and starts smelling pleasantly, then it is ready.

In a separate bowl, place the dissolved caramel in half a liter of spring water, then add the cooked (baked) flour to the liquidby beating it well.

In a larger bowl, boil 2 liters of spring water and add the brown sugar. Stir until it dissolves, then add the paste and mix well. Return it to the stove and let it simmer without boiling, then let it cool to about 35–40 degrees. Add the sourdough starter and mix well again. The boza is ready.

Pour into bottles and enjoy it fresh. The best taste comes after one or two days, when the drink is pleasantly fermented and contains many useful probiotic bacterias.

Homemade probiotic boza can be tasted in our guest house at any time of the year (please, order in advance!)

* The Cumans are nomadic Turkic-speaking people who grouped together in the steppes of Asia and invaded Europe in the 10th century. Initially, they appeared in the lands of eastern Ukraine and the Middle Danube lowlands.