Halve the peppers. Remove the cores, partitions and stems. Clean the pod halves under running water and pat dry. Cut about 1/2 of the pod into fine strips and save, cut the remaining peppers into large pieces. Peel the garlic and cut into pieces. Put the paprika and garlic in a mixing bowl. Break the rusk into pieces. Set 8 walnuts aside. Put the remaining walnuts with the rusk, oil, harissa and salt in the mixing bowl. Chop everything very finely with the lightning chopper. Put the paste in a bowl and smooth it out. Garnish with the set aside walnut kernels and paprika strips. Serve with flatbread!
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