If to go from Tbilisi to the West, exactly at the place where the Likhi range divides the country into East and West, you enter a long tunnel and when leaving, find yourself another country. This can best be understood in the spring. Leaving behind the strict, dark coniferous forests and bare trees with only Neklinovskiy kidney Kartli, you are already full of young greens of Imereti, with black from melted snow slopes of the mountains, where bright spots are seen primroses. But before you change directions, it is necessary - it's basically a tradition to stay in the resort town of sur, where along the route are numerous larechki, and before them - the tone, the clay oven in which to bake the local main culinary attraction - nazuki. And you get out of the car, approach, tone, and the scent is fantastic and full of a middle-aged woman picks up a metal hook nazuki from the bottom, grabs him, and behind him was hot, with the crust on the edges, with shiny smooth surface - in the sun curls a column of ash, disturbed by the swiftness desire to hold, to break this HLB and to inhale its aroma and taste its sweetness... in your kitchen we too can come close to this delight and please our home is a traditional Georgian pastries

In the milk put the sugar, salt, butter, put on the heat and warmed until complete dissolution of both products. Let cool to lukewarm and dilute yeast in it

While the milk is cooling, crack eggs, one yolk procrastinate and fill it with a small amount of milk, it will go to the lubrication. The rest of the eggs, beat

Combine the eggs with the milk mixture, add the cinnamon and cloves, mix well

Begin to knead the dough, in the process of adding a bust, washed and dried raisins

The finished dough should be pretty dense. Roll it into a ball, coat with oil, cover and put in warm place

Coming up we spread the dough on a work surface, divide into parts ( of this number the result is six nazuki), obtinem and leave to go for a new one.

After some time proceed to the last step. Take testani ball with your hands, not a rolling pin, make it flat oblong cake with one hand, bends the edge and give it a traditional nazuki a Crescent shape

By this time the oven was already warmed up. Move the Crescent on a baking sheet, grease with a yolk with milk and put to be baked at a temperature of 180 degrees. In the end, I again oiled nazuki egg-milk mixture and turned on the top light