Bouza, and beer in general, was referred to as mizr in Egypt, and also keshkab, during the Middle Ages. The latter refers to bouza spiced with mint, lemon leaves, nigella, pepper or rue, historically consumed in the coastal provinces of Egypt.[11] The beverage is traditionally homebrewed, following a 5,000 year-old[12] method of preparation that closely resembles depictions of beer-brewing on ancient Egyptian murals.