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The flavour varies according to the cereal which is used.Measuring boza samples made from maize, wheat, and rice flours, researchers determined an average of 12.3% total sugar, 1.06% protein, and 0.07% fat.As boza spoils if not kept in a cool place, boza fermenters in Turkey (traditionally) don't sell boza in summer months and sell alternative beverages such as grape juice or lemonade.However, it is now available in summer time due to demand and availability of refrigeration.
Boza is produced in the Balkans and most of the Turkic regions, but not always using millet.
Once notified of the surprise invasion, Simeon headed north to stop the Magyars, leaving some of his troops at the southern border to prevent a possible attack by Phokas.
Having dealt with the pressure from the Magyars and the Byzantines, Simeon was free to plan a campaign against the Magyars looking for retribution.
As Evliya Çelebi explained in the first volume ("Istanbul") of his Seyahatname (Travelogues), "These boza makers are numerous in the army.
To drink sufficient boza to cause intoxication is sinful but, unlike wine, in small quantities it is not condemned." In the 19th century, the sweet and non-alcoholic boza preferred at the Ottoman palace became increasingly popular, while the sour and alcoholic type of boza went out of style.
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Fermented cereal flour (generally millet) drinks have been produced by native Anatolians and Mesopotamians since the 9th or 8th millennia BC, and Xenophon mentioned in the 4th century BC how the locals preserved and cooled the preparations in earthen pots that were buried.. It enjoyed its golden age under the Ottomans, and boza making became one of the principal trades in towns and cities.