Summary

Ingredients

• 2 pointed peppers, red
• 2 cloves garlic, finely chopped
• 4 slices rusks
• 100 g walnuts
• 4 tablespoon olive oil
• 2 teaspoons harissa
• 1 pinch (s) salt

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Instructions

1. Wash the peppers, cut in half. Break the rusk into pieces. Peel and halve the onion. Puree the paprika, walnuts, rusks, garlic, oil, harissa and salt.
2. The paste tastes great with meat, flatbread, ciabatta and small crackers.