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Digital Subscriptions > Psychologies > No. 156 > A Greek food adventure

A Greek food adventure

Take a culinary journey to Greece with the new cookbook MAZI – which takes the best of traditional Greek dishes and gives them a tasty 21st-century twist

Wanting to change people’s perception of Greek food and update the cuisine, Christina Mouratoglou and Adrien Carré opened their restaurant, MAZI, in London’s Notting Hill in 2012. ‘Mazi’ means ‘together’ in Greek, referring to people gathering to experience new flavours. The authors are inspired by childhood memories and traditional customs, but add a modern spin to make their food special and surprising in terms of texture and presentation.

‘Our dishes showcase the gastronomic delights of the whole country; a rich variety’, they say. ‘Our recipes reflect the influences on various regions through history, from the 400-year Ottoman rule to the Venetian possession of the Ionian Islands, and the religious and historical holidays that shape the lives of Greeks. We want each mouthful to transport our guests to Greece.’ Read these recipes, and we defy you not to picture yourself in a beachside taverna, the sun on your skin and a glass of something cool in your hand, ready to tuck into a plate of delicious food.

KING PRAWN SAGANAKI WITH OUZO AND METSOVONE

Saganaki is a blend of prawns, tomatoes, ouzo, melt-in-the-mouth feta and smoky metsovone. Instead of cooking the prawns in the sauce, we deep-fry them tempura-style.

SERVES 6

• 1kg tomatoes, halved

• 400g tin good-quality chopped tomatoes

• 1 red chilli, roughly chopped

• ½ small white onion, peeled

• 3 garlic cloves, peeled

• 1 tbsp extra virgin olive oil

• 1 tbsp caster sugar

• 1 shot of ouzo (2 if you want a more powerful flavour)

• Sunflower oil, for deep-frying

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