Summary

Ingredients

• 3 red pepper (s)
• 200 g walnuts, half
• 8 slices rusks
• 6 tablespoon olive oil, cold-pressed
• 2 cloves garlic)
• 2 tablespoon harissa

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Instructions

1. Core the peppers, quarter them and place in a tall blender, but chop a small piece and set aside for decoration. Set aside about 12 particularly beautiful walnut halves of the walnuts, put the remaining walnuts in the blender. Roughly crumble the rusks and put them in the blender with the garlic, harissa and olive oil. Puree everything into a uniform paste. Let it steep in the refrigerator for at least 20 minutes.
2. Place on a plate, decorate with the walnut halves and chopped red pepper. This is served with flat Arabic bread or flatbread.
3. Tip: If you like it spicier, you can add 1-2 red chillies to the blender.