Cover image for Mazi : modern Greek food / Christina Mouratoglou & Adrien Carré.
Mazi : modern Greek food / Christina Mouratoglou & Adrien Carré.
Publication Information:
Richmond Hill, Ontario : Firefly Books, 2018.

Physical Description:
288 pages : colour illustrations ; 26 cm
General Note:
"A Firefly book."
Corporate Subject:
Subject Term:
Added Author:


Call Number
Material Type
Home Location
641.59495 MOU Book Adult General Collection

On Order



"Probably the best Greek restaurant in England, Mazi is pure alchemy and poetry." -- Alain Ducasse, renowned triple Michelin-starred French chef

The Greek word mazi means "together" -- gathering, company, mass, combination, mixture. In the realm of food, mazi is a stimulating combination of flavorful dishes perfect for sharing.

Mazi features 115 inspired interpretations of traditional Greek food, including many dishes that happen to be gluten-free, vegetarian or vegan. The recipes are easy and quick to make and use readily available ingredients, with alternatives noted for the few specialty ingredients. The recipes include:

Amuse Shots (Amuse bouches) - Watermelon and Mastiha (liqueur); Lime and Mint; and Winter Orange and Spice Bread and Condiments -- Koulouria (bread rings); Ladenia (tomato-topped bread); Tiropsomo (fried cheese bread) Jars (mezedes, appetizers) - Grilled Aubergine With Soy and Thyme Honey; Fish Roe Mousse Tarama (smoked cod roe) Salads and Raw - Oysters Mojito; Figs, Warm Talagani (cheese) and Baby Leaves With Rakomelo (pomace brandy); Stir-Fried Politiki Salad (politiki meaning from Constantinople) Hot Plates - Crispy Lamb Belly With Miso Aubergines and Chickpea and Tahini Purée; Grandmama's Meatballs With Handmade Crisps; Clam and Prawn Pilafi With Roasted Tomatoes, Lemon and Saffron Signature Dishes - Caramelized Iberico Pork Chop; Slow-cooked Lamb Shank With Vegetable Briam (ratatouille); Lobster Pasta With Metaxa (brandy) and Basil; Vegan Magiritsa (soup) Desserts - Angel Hair With Almond Custard and Caramelized Nuts; Kolokithopita (butternut filo pie); Walnut and Metaxa Cake; Easter Tsoureki; Warm Rice Pudding With Vanilla and Lemon Cocktails - Mastiha Mojito; Tzatziki Martini; Gingerouzo; Hot Méli (honey).

Mazi brings a trendy tapas vibe to 115 recipes exploding with flavor from the finest fresh ingredients. Authentic with a modern twist: Mazi is innovative Greek food at its best.

Author Notes

Adrien Carré and Christina Mouratoglou founded Mazi to introduce an exciting new Greek cuisine, breathing new life, color and flavor into worn stereotypes. Mazi opened its doors in Notting Hill, London, in 2012 and has been showered with praise for its fresh, innovative food ever since. It is now one of the trendiest restaurants in London.

Reviews 2

Publisher's Weekly Review

This gorgeous debut cookbook from Mouratoglou and Carré, who opened their restaurant, Mazi, in London in 2012, introduces North American readers to their fresh twists on classic Greek cuisine. Mazi means "together" in Greek, and the authors explain that their menu emphasizes dishes to be shared. They open the book with recipes for "amuse shots," including a watermelon and mastiha liqueur aperitif. Recipes for breads, such as sesame-coated koulouria or lagana, tend toward the traditional. The recipes for sharing dishes of meat, vegetables, and seafood include squid ink fava with fried calamari, deconstructed spanakopita, and spicy tiropita with leek and chili. The chapter on salads and raw foods features oysters mojito and a salad with figs, warm talagani cheese, and rakomelo brandy vinaigrette. Mazi's updated main dishes are exemplified by "cool souvlaki" (which replaces the traditional pita bread wrap with rice paper and spit-roasted meat with shredded pork belly) and seared scallops with black quinoa and baby beets. Desserts include a reinterpreted orange and cinnamon melomakarona cake done as a tart with chocolate ganache. Thanks to beautiful full-page photos of the food and of Greece, readers will enjoy perusing this book almost as much as cooking with it. (Sept.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Mazi means together in Greek and is also the name of the restaurant in London's Notting Hill from which this collection of recipes is derived. Proprietors Mouratoglou and Carré share their fresh, inventive take on modern Greek food with dishes influenced by the history of the region and abundance of local ingredients. Creative menus present appertifs, breads, appetizers and salads, main dishes (such as Mazi signature recipes), concluding with cocktails and dessert. Chefs of all abilities will be challenged by the recipes, from simple yet elegant breakfast breads and tapas platters to braised octopus. Standouts include deconstructed "Spanakopita in a Jar," "Feta Tempura," and "Grandma's Meatballs," while featured vegetarian and vegan recipes nod to Greek's Lent tradition. Thoughtful hints accompany most recipes, including substitutes for harder-to-find ingredients, and incredible photographs guarantee readers will feel transported to the chic café. VERDICT This volume is sure to be loved by international foodies, and will compliment collections with traditional Greek cookbooks.-Jennifer Clifton, Indiana State Lib., Indianapolis © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.