The Armani/Kaf’s Kosher Arancini

All merchandise on the Armani Kaf restaurant are licensed as ‘glatt’ kosher – which suggests they adhere to the strictest interpretation of the Jewish dietary legal guidelines. All preparation and ingredient choice on the Armani Kaf is below the rabbinical supervision of Rabbi Levi Duchman.

Margarine is used as an alternative of butter on this recipe. It is because the kosher kitchen on the Armani Kaf is for meat and as per the Jewish dietary legal guidelines, the preparation and certainly consumption of dairy is strictly separate from meat. Thius is due to a verse which seems 3 times within the Torah, which states: ‘Don’t prepare dinner a child (or younger domesticated animal) in its mom’s milk.’

Nevertheless, this dish can in fact even be ready in a non-kosher vogue.


Olive oil

Garlic cloves



Minced beef

Tomato paste

Arborio rice





Salt, pepper, sugar, paprika, cumin, bay leaves, coriander leaves, lemon mayonnaise



1. Cube some carrots and celery, slice some garlic.

2. Warmth olive oil in a pan and add carrots, celery and garlic. As they soften, cut back the warmth a little bit.

3. As soon as the greens have sufficiently softened, add the meat mince and brown.

4. Combine in tomato paste, add some water and bay leaves and permit to simmer for about 15 minutes. Season with salt.

5. Enable to chill and place within the fridge (N.B. the cooler the higher for making the arancini balls later so even freezing the bolognaise is an possibility if there may be time).

Tomato Fondue

1. Pour a couple of tablespoons of olive oil right into a highly regarded pan and add some finely chopped onions, garlic and peeled tomatoes.

2. Season with salt, pepper, a little bit little bit of sugar, cumin powder and paprika.

3. Scale back the warmth and let it simmer till all of the water has evaporated and you’ve got a ‘tomato marmalade’ consistency.

Arborio Rice

1. Warmth olive oil in a pan and add the arborio rice straight on prime in order that it’s piping scorching this may assist make it sticky.

2. For every measure of rice, add three of water.

3. Go away to prepare dinner till the water evaporates and the rice ought to seem nearly overcooked and sticky. (Tip: If ever you overcook a risotto, rework it into an arancini as an alternative as a result of if you fry the overcooked rice it would get good and crispy)

4. Add margarine (or butter if non-kosher) and let the rice cool.


1. Roll your chilly, sticky rice right into a ball within the palm of your hand and hole the centre together with your thumb.

2. Add the chilly bolognaise to the centre and full the arancini ball.

3. Place the arancinis in a bowl of flour, then eggs then breadcrumbs.

4. Place your arancini in a deep fats fryer and prepare dinner till golden and crispy.


1. Reheat the tomato fondue and pour into a hoop within the centre of the plate.

2. Take the fried arancini and place them on prime of the tomato fondue.

3. Take away the ring and garnish with lemon mayonnaise and coriander leaves


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