Nazuki: The Sweet, Spiced Heritage of Georgian Bread

The tradition of baking Nazuki dates back centuries in Georgia, particularly within the regions of Shida Kartli and Samtskhe-Javakheti. It is Georgia’s most beloved form of sweet, ceremonial bread.

The name "Nazuki" comes from the Persian word for "refined" or "delicate." According to the legendary Georgian lexicographer Sulkhan-Saba Orbeliani, it translates to "exquisite." Ethnographer Tedo Sakhokia further explains that Nazuki represents prosperity, softness, and tenderness. While other cultures (like Armenians) have their own versions of "Nazuk," the Georgian variety is distinct: it is a leavened, aromatic bread, whereas others often use puff pastry.

The Legend of Surami

In eastern Georgia, the town of Surami is the unofficial capital of Nazuki. During the economic hardships of the late 20th century, local families began setting up small tone (clay ovens) along the main highway connecting East and West Georgia. Baking and selling Nazuki saved these households, and today, that stretch of road is famously known simply as "The Nazukis."

🍯 Traditional Nazuki Recipe (Large Batch)

The most authentic Nazuki is baked in a Tone, but this recipe is adapted for a home oven.

• Prep time: 2–3 hours (including rising)

• Difficulty: Medium

• Yield: Large batch (Traditional style)

Ingredients

• Flour: 4 kg

• Raisins: 1 kg

• Milk: 3 Liters

• Sugar: 3 kg (or substitute 500-800g Honey)

• Oil: 0.5 Liters

• Yeast: 2 tbsp

• Eggs: 5 pcs

• Matsoni (Georgian Yogurt): 0.5 Liters

• Spices: 2 tsp Cloves, 2 tsp Cinnamon, 1 Nutmeg (optional), 40g Vanilla

• Salt: 1 tsp

Preparation Steps

1. Activate the Yeast: Dissolve the yeast in warm milk and let it bloom.

2. Sweeten the Base: Dissolve the sugar (or honey) into the remaining warm milk.

3. Mix the Dough: Create a well in the flour. Pour in the yeast mixture, sweetened milk, matsoni, half of the oil, eggs, and spices.

4. Knead: Knead the dough thoroughly until it is elastic, firm, and no longer sticks to your hands.

   • Note: If baking in a Tone, keep the dough firmer so it sticks to the walls. For a home oven, a softer dough is fine.

5. The Raisins: Wash and dry the raisins, then sauté them briefly in a little oil until they plump up. Knead them into the dough.

6. The Rise: Cover the dough and leave it in a warm place. Once it rises, punch it down with oiled hands and let it rise a second time.

7. Shape & Bake: Shape the dough into elongated ovals. Brush the tops with beaten egg.

   • In an Oven: Bake until deep golden brown.

   • In a Tone: For that signature dark color, bakers toss a little sugar onto the hot embers and seal the oven tight to "smoke" the bread with caramelized sugar.