Nazuki

Nazuki, a Georgian sweet bread, is renowned for its delightful texture, aroma, and taste. This article delves into its history, regional variations, and cultural significance, offering a glimpse into this culinary treasure.

Nazuki's roots in Georgian culture date back centuries, particularly in Shida Kartli and southern Georgia. This sweet bread, known for its unique shape and exquisite taste, derives its name from Persian, translating to "exquisite" in Georgian. According to ethnographer Tedo Sakhokia, it symbolizes prosperity, softness, and delicacy. As a festival bread, nazuki holds a special place in Georgian celebrations, particularly in the Kartli, Kakheti, and Meskheti regions. It often serves as a ritual bread for Easter in Kartli, highlighting its importance in Georgian traditions and festivities.

In Georgian cuisine, nazuki is not just a bread but a symbol of the rich culinary heritage of regions like Kartli, Kakheti, and Meskheti. Its unique baking method in a tone oven contributes to its distinct flavor and texture, although it can also be baked in regular ovens at home. This versatility has made nazuki a staple in Georgian households, known for its longevity and ability to remain fresh for extended periods. The Armenian version, though sharing the same name, differs significantly, being made with filo and predominantly prepared for Easter.

The end of the 20th century was a tumultuous time for Georgia, marked by economic challenges. During this period, nazuki played a crucial role in supporting many families. Small tone ovens sprang up across western and eastern Georgia, particularly in Surami, where locals began baking and selling nazuki. This entrepreneurial spirit transformed the region, with the stretch of road known as “Nazukebi” becoming synonymous with these 24-hour nazuki vendors, thereby cementing its place in both the culinary and economic history of Georgia.

Though the complete recipe for traditional Georgian nazuki is intricate, it involves a blend of bread flour, raisins, oil, yeast, sugar or honey, milk, spices, matsoni (Georgian yogurt), and eggs. The preparation process, especially when intended for baking in a tone oven, demands meticulous attention to detail, from kneading the dough to incorporating the raisins. This section briefly outlines the steps involved in creating nazuki, emphasizing its traditional baking methods and the cultural practices surrounding its preparation.