Lebanese Basket with Mocha Cappuccino - By Chef Pankaj Gupta

This curated dish combines the crispness of a Lebanese-style potato basket with a rich, aromatic cappuccino.           

Ingredients:

For the Basket:

- Red Potatoes - 100 gm

- Cooking Oil (For Frying) - 500 ml 

For the Filling:

- Water Soaked Chickpeas - 50 gm

- Extra Virgin Olive Oil - 1 tbsp

- Garlic Cloves - 5 Nos.

- Ginger - ¼ tsp

- Salt - ¼ tsp

- Roasted Crushed Black Pepper - ¼ tsp 

For Garnishing:

- Fried Ginger Juliennes - 20 gm           

Side Serving:

- Ready-to-Use Cappuccino - 80 ml

Method:

For the Basket:

1. Heat the cooking oil in a deep kadai or frying pan. Meanwhile, grate the red potatoes into long, medium, semi-thick threads. Place the grated potatoes in a cold water vessel mixed with a little turmeric powder to prevent discoloration.

2. After 5 minutes, strain the water from the potato threads. Using a small double tea strainer, spread the potato threads evenly in one tea strainer. Place the second tea strainer on top to press and shape the basket. Deep fry the potato strainer in the hot oil until the basket turns golden brown. Carefully remove the potato basket from the tea strainer and set aside.           

For the Canapés Filling:

1. Soak the chickpeas in water for at least 6-7 hours. After soaking, drain the water.

2. In a mixer, combine the soaked chickpeas, extra virgin olive oil, garlic, salt, and roasted crushed black pepper. Blend until you achieve a thick paste. Chill the paste in the refrigerator for 5-10 minutes.            

Assembling the Basket:

1. Using a star nozzle or a butter paper piping bag, fill each potato basket with the Lebanese chickpea paste.

2. Top with fried ginger juliennes for added flavor and texture.           

Serving:

- Serve the Lebanese baskets alongside hot cappuccino for a delightful and sophisticated pairing.