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Moschari Kokkinisto

Moschari Kokkinisto

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Moschari Kokkinisto is a Greek stewed recipe with veal.  We don’t prefer beef in Greece so most of the Greek dishes are made with veal.

Kokkinisto in Greek means “reddened” which is the final outcome of a veal dished cooked in red wine and tomato.

This traditional Greek dish is perfect for a family Sunday dinner.    It can also be made with lamb, chicken, pork, rooster, rabbit or game.

Moschari Kokkinisto with rice picture

When making it with chicken I prefer to add white wine as the sauce becomes much lighter.  

Spices vary depending on what you prefer but mostly cinnamon, all-spice berries, bay leaf and pepper are used.

Moschari with mashed potatoes image

Kokkinista are usually served with pasta, mashed potatoes, fried potatoes or with rice pilaf

Pork is also made kokkinisto with the addition of vegetables, such as celery root, with cauliflower or pork with taro.

Vegetables which are cooked in tomato sauce such as cauliflower, potatoes, beans etc. are called giahni or ladera, instead of being called kokkinista.

red pasta for moschari kokkinisto image

I found the perfect homemade Cretan pasta for this dish which is a tomato based rose petal shaped pasta.

Moschari Kokkinisto with red pasta image
Kotopoulo kokkinisto image

The  above recipe for “Kotopoulo Kokkinisto“,  which is a chicken stew,  is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

This lovely dish goes to Presto Pasta Nights, which I am hosting this week.  Presto Pasta Nights is the brainchild of Ruth and is one of my favourite events and I have been submitting pasta dishes every since I started blogging. 

ppn-nights-hosting image

Pasta is so versatile that you can combine it with all your favourite ingredients and make a lovely dish without having to spend hours in the kitchen (well sometimes you do!!).

moschari veal stew image

Well look into your closets and find what kind of pasta you have there and in half an hour you can feed your family. 

So what are you waiting for, get creative and send me your pasta dish.

Moschari kokkinisto image

Moschari Kokkinisto

Yield: 6
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Moschari Kokkinisto is a Greek stewed recipe with veal. We don't prefer beef in Greece so most of the Greek dishes are made with veal.


  • 700 grams veal stew meat or chuck (see note)
  • 2 small onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1/2 cup of olive oil
  • Salt
  • Freshly ground black pepper
  • 2 bay leaves
  • 3 - 4 allspice berries
  • 10 black peppercorns
  • 1 cinnamon stick
  • 1/2 cup red dry wine
  • 500 grams of concentrated tomato juice
  • 1 cup water


  1. Wash meat, pat dry and cut it into 1 1/2 cm thick slices.
  2. Heat the olive oil in a pot and sauté the meat on both sides Remove to a platter.
  3. Add the onions and cook until translucent and then add the garlic and sauté for a few seconds, until fragrant.
  4. Put the meat back in the pot and add the red wine. Cook for a few minutes for the alcohol to evaporate and then add the tomato and all the spices, salt, bay leaves, as well as 1 cup of water and bring to a boil 
  5. Reduce the heat and simmer for about 1 hour and 30 minutes, or until the meat is tender and soft and the sauce is reduced and thickened.
  6. Serve with pasta, rice, mashed potatoes or fried potatoes.


I used to use chuck roast from veal, which is not bad but now I use (χτένι), which I found translated as flatiron, which becomes fork tender.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 496Total Fat 32gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 133mgSodium 416mgCarbohydrates 13gFiber 3gSugar 5gProtein 37g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

collage Moschari kokkinisto image

Kopiaste and Kali Orexi!

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Thursday 15th of January 2009

I'm drooling. The photo and the recipe....awesome and perfect for the bone-chilling weather we're having. It's -12C and the wind chill makes it feel like -27C.


Wednesday 14th of January 2009

Thats a gorgeous pasta. Im a fan of anaythin cooked in tomato. I was just thinking about Click, and then I saw your badge. Good luck.


Wednesday 14th of January 2009

what an idea to make rose ptel shaped pasta. the very thought of it makes you feel good. :)looks really delicious!


Tuesday 13th of January 2009

I've never seen rose petal pasta before - how lovely.


Tuesday 13th of January 2009

Beautiful dish Ivy! The colors are amazing. I've tried the regular (non tomato) version of this pasta and I think it is great. Very hearty pasta that I made once with our usual cinnamon scented kima to change things up a bit from the usual spaghetti. I will definitely be sending over a pasta dish this week. It has been a while since I've done so but will see to it that I get one in.

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