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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.

In 1876, brothers Haci Ibrahim and Haci Sadik established a boza shop in the Istanbul district of Vefa, close to the then center of entertainment, Direklerarası.

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As Evliya Çelebi explained in the first volume ("Istanbul") of his Seyahatname (Travelogues), "These boza makers are numerous in the army.

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also Chagatai, Ottoman Turkic, etc.; boza, 'drink made of camel's milk' and Chuvash pora, its r-Turkic counterpart, which may ultimately be the source of the Germanic beer-word).

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.