Spicy Paprika Paste with Walnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 12 hrs 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g red pepper (s)
- 60 g ciabatta, from the day before
- 3 cloves garlic
- 100 g walnuts
- 3 tablespoon olive oil
- 1 tablespoon tomato paste
- 2 tablespoon pomegranate syrup, Turkish
- 3 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon spice mix (Baharat)
- 1 teaspoon cumin
- Pepper, freshly ground
- 1 teaspoon pul beaver
- 1 teaspoon chilli flakes
Print Recipe
Pin Recipe Instructions
- Wash, quarter and core the peppers. Grill over in the oven until the skin blisters and turns black. Let the peppers cool down a little, peel them and weigh approx. 500 g.
- Cut the bread into approx. 1-2 cm cubes, coarsely chop the walnuts and dice the cloves of garlic. Heat a coated pan, toast the bread in it without fat, add the walnuts and roast briefly. Stir in the olive oil and garlic and fry until the bread takes on a light color. Be careful not to burn the nuts and garlic.
- Mix all ingredients in the food processor to a paste. Let it steep before serving, preferably overnight.
- Then carefully dose the spices first and after a while try and season the paste until the desired sharpness and flavor is achieved.
- Turkish pomegranate syrup is thick, dark red and sour, so do not use grenadine drink syrup, which is light red and sweet. The paste is easy to prepare and can be kept in the refrigerator for several days.
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