Mazi: Modern Greek Food by Christina Mouratoglou and Adrien Carré

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    • Categories: Cocktails / drinks (with alcohol); Spring; Entertaining & parties; Cooking ahead; Cooking for a crowd; Greek
    • Ingredients: sugar syrup; mastiha liqueur; limes; sparkling water; passion fruit purée
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    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; Cooking ahead; Summer; Cooking for a crowd; Greek
    • Ingredients: sugar syrup; watermelon juice; mastiha liqueur; mint; sparkling water
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    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; Cooking ahead; Cooking for a crowd; Fall / autumn; Greek
    • Ingredients: sugar syrup; limes; lemons; mint; sparkling water; tsipouro
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    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; Cooking ahead; Cooking for a crowd; Winter; Greek
    • Ingredients: apple juice; brandy; oranges; cinnamon sticks; whole cloves; whole star anise
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    • Categories: Bread & rolls, savory; Greek; Vegan
    • Ingredients: active dry yeast; plain flour; caster sugar; sesame seeds
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    • Categories: Bread & rolls, savory; Greek; Vegan
    • Ingredients: active dry yeast; plain flour; tomato purée; white onions; tomatoes; thyme; dried oregano; Kalamata olives
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    • Categories: Bread & rolls, savory; Easter / Lent; Greek; Vegan
    • Ingredients: fresh yeast; plain flour; ground star anise; muscat wine; sesame seeds
    • Accompaniments: Fish roe mousse tarama
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    • Categories: Bread & rolls, savory; Greek
    • Ingredients: strong white flour; active dry yeast; sunflower oil; graviera cheese; anthotiro cheese; feta cheese; type 70 flour
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    • Ingredients: plain flour; strong white flour; active dry yeast; cherry tomatoes; soutzouki sausages; kasseri cheese; eggs
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    • Ingredients: tomatoes; white onions; caster sugar; tomato purée; soy sauce; honey; parsley; chives; limes
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    • Categories: Dressings & marinades; Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Greek; Vegetarian
    • Ingredients: aubergines; white onions; tomatoes; spring onions; parsley; micro herbs; dark soy sauce; thyme honey; balsamic vinegar
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: leeks; milk; feta cheese; Metsovone cheese; red chillies; micro herbs; honey; filo pastry; butter; sesame seeds; black sesame seeds
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    • Categories: Dressings & marinades; Salads; Small plates - tapas, meze; Side dish; Cooking ahead; Russian; Vegetarian
    • Ingredients: potatoes; carrots; frozen petits pois; baby gherkins; capers; hard-boiled eggs; egg yolks; sunflower oil
    • Accompaniments: Grandmama's meatballs with handmade crisps
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    • Categories: Dips, spreads & salsas; Cooking ahead; Greek
    • Ingredients: potatoes; garlic; black garlic; white balsamic vinegar; squid ink
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    • Categories: Dips, spreads & salsas; Cooking ahead; Greek; Vegan; Vegetarian
    • Ingredients: stale bread; garlic; walnuts; store-cupboard ingredients
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    • Categories: Salads; Small plates - tapas, meze; Side dish; Cooking ahead; Greek; Vegetarian
    • Ingredients: beetroots; Greek yogurt; limes; walnuts; micro herbs
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    • Categories: Dips, spreads & salsas; Cooking ahead; Greek
    • Ingredients: potatoes; white onions; smoked cod roe; lemons; sunflower oil; dill
    • Accompaniments: Kalamata olive bread; Lagana
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    • Categories: Salads; Side dish; Small plates - tapas, meze; Greek; Japanese
    • Ingredients: Puy lentils; spring onions; carrots; mooli; pickled ginger; parsley; bonito flakes; honey
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    • Categories: Rice dishes; Main course; Small plates - tapas, meze; Summer; Greek; Vegan; Vegetarian
    • Ingredients: Arborio rice; canned tomatoes; caster sugar; onions; aubergines; courgettes; green peppers; carrots; tomato purée; mint; parsley
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Small plates - tapas, meze; Greek; Vegetarian
    • Ingredients: filo pastry; spring onions; spinach; dill; feta cheese
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    • Categories: Dips, spreads & salsas; Fried doughs; Appetizers / starters; Small plates - tapas, meze; Summer; Greek
    • Ingredients: Greek fava peas; carrots; white onions; lemons; white pepper; squid ink; sunflower oil; micro herbs; spring onions; baby squid; panko breadcrumbs
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Notes about this book

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Notes about Recipes in this book

  • Greek salad with baby plum tomatoes and Cretan barley rusks

    • TrishaCP on August 06, 2021

      This is probably the best Greek salad that I’ve ever made. I usually am working with heirloom or other more watery tomatoes this time of year, and the rusks are really great at soaking up the tomato juice.

  • Sea bream tartare

    • joneshayley on January 23, 2020

      This is superb. The avocado cream is smooth and creamy, the fish fresh and vibrant. Follow the advice- add as much lime as you can muster.

  • Cannelloni pastitsio with minced beef and Béchamel sauce

    • Allie80 on April 20, 2019

      We gave this recipe 6/10: * It would have been 9/10 for flavour but 2/10 for the ease of making * The beginner cook might struggle with this recipe, whilst you do expect restaurant cookbooks to be more effort, the lack of clear instructions for some stages let it down slightly * Most of the ingredients can be easily found but you’ll probably need a larger supermarket for the cannelloni * The preparing and cooking takes a good 3½ hours unless you are super-speedy and it is pan-heavy – I used a total of 5 plus the baking dish * The cannelloni stuffing is really tricky, I wonder if it might be better to have more sauce around it so they can be stuffed dry and cooked longer in the oven * It is absolutely delicious, both fresh from the oven but also cold and reheated the next day (and we have tried as you can see below for today’s lunch!) but there was no instruction to remove the cloves and when you bit on one it was really disgusting

  • Cool souvlaki

    • Lindamobile8 on July 13, 2021

      Pork belly in a wrap. Takes 4 hours in the oven plus cooling time. See recipe for accompaniaments

  • Halibut with Brussels sprouts and avgolemono sauce

    • catmummery on July 27, 2022

      i love this recipe. the sauce is absolutely delicious - it sounds very rich and is indulgent but works so well with the sprouts and fish. I had this at the restaurant and it remains a favourite. the sauce is also really good with slow cooked lamb and rice and almonds

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Reviews about this book

  • Kavey Eats

    This book encapsulates all the flavour and pizazz of their restaurant menu, plus some of Christina’s cherished family recipes. Flavours are authentically Greek but with modern twists...

    Full review
  • ISBN 10 1784723177
  • ISBN 13 9781784723170
  • Linked ISBNs
  • Published Mar 08 2018
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text


TOGETHER - [tuh-geth-er] - adverb
Gathering, company, mass, combination, mixture

Tired of outdated perceptions of typical Greek food, Mazi is on a mission to revolutionize Greek cuisine. With a strong emphasis on sharing a feast of small dishes, Adrien Carré and Christina Mouratoglou bring a trendy tapas vibe to recipes exploding with flavor yet relying only on the finest fresh ingredients and simple techniques to achieve the best results. Introducing authentic flavors with a modern twist, Mazi is innovative Greek food at its best. Whether it's the Spicy tiropita with broken filo pastry, leeks & chilis, Crispy lamb belly with miso aubergine, chickpea & tahini purée or Loukoumades with lavender honey & crushed walnuts (Greek doughnuts soaked in honey), Mazi's food is intrinsically edgy, cool and completely delicious.


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