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Moschari Lemonato

Serves 4 to 6 Entree meat

Moschari Lemonato

Moschari Lemonato is a cherished staple in Greek households, effortlessly bridging the gap between everyday comfort and special occasions. Prepared in home kitchens with an intuitive touch, this dish reflects the culinary spontaneity of Greece — olive oil flows generously, salt is measured by instinct, and lemons are always at the ready to add their bright, zesty note. It's a dish that feels familiar and comforting, no matter the day.

The dish should unfold with tender veal, bathed in a vibrant lemon and olive oil sauce. The onions provide a sweet undertone, while oregano lends an aromatic whisper. Each bite is a balance of savory and citrus, with black pepper adding a gentle warmth. Moschari Lemonato is best enjoyed with a simple accompaniment, like crusty bread to soak up every last drop of the luscious sauce.

Ingredients

  • 1 kgveal — cubed
  • 3lemons — juiced
  • 100 mlolive oil
  • 1onion
  • 200 mlwater
  • to tasteoregano
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the 1 kg of veal into large, even-sized cubes, about 2 inches each. This ensures they cook uniformly. Season the cubes generously with fine sea salt, black pepper, and a good sprinkle of oregano. Squeeze the juice of 1 lemon over the meat, ensuring each piece is well-coated with the seasoning and lemon juice.
  2. Heat 100 ml of olive oil in a large, heavy-bottomed pot over medium-high heat. When the oil shimmers, add the veal cubes in a single layer, ensuring not to overcrowd the pot. Brown the meat on all sides until each piece has developed a deep, golden-brown crust. This should take about 5 minutes per side, and it's crucial for building flavor.
  3. While the meat is browning, finely chop 1 onion. Once the veal is browned, remove it from the pot and set aside. Add the chopped onion to the same pot, reducing the heat to medium. Sauté the onion until it becomes soft and translucent, picking up the browned bits from the bottom of the pot, which adds depth to the dish.
  4. Return the browned veal cubes to the pot with the softened onions. Pour in 200 ml of water, ensuring the liquid just covers the meat. Bring the mixture to a gentle simmer. Cover the pot with a lid, reduce the heat to low, and let it braise for about 1 to 1.5 hours, stirring occasionally.
  5. Check the veal for tenderness by piercing it with a fork; it should easily slide in without resistance. Adjust the seasoning with more salt, pepper, and the juice of the remaining 2 lemons to taste. The sauce should be slightly thickened and aromatic with a bright lemony scent.
  6. Serve the Moschari Lemonato hot, accompanied by boiled potatoes, rice, or crusty bread to soak up the flavorful sauce. The dish should be fragrant, with the veal tender and infused with the fresh, zesty lemon flavor.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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