Preheat the oven to 250 degrees. Halve and core the peppers. Grill with the outside up in the oven for about 20 minutes until they start to turn black and bubbles appear. Let cool and peel. Put the yogurt in a very fine sieve (e.g. coffee sieve) or a filter bag and allow to drain. Finely grate or grind the bread and walnuts (this can also be done in a blender). Roast in a non-stick pan with a little oil or butter until it smells delicious. It is best to take it out of the pan straight away so that nothing turns black. Let it cool down as well. Puree the skinned peppers with the garlic and yoghurt in a blender. Add the bread and walnut mixture, salt and harissa and puree everything thoroughly until a paste is formed. If necessary, add salt and harissa to taste.
Of course, you can also use a lot more garlic and harissa. But it`s a shame to overlay the beautiful paprika-walnut flavor too much. The paste is always well received as a spread and as a dip (e.g. when grilling). It can be kept in the refrigerator for a few days and is easy to prepare.
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