Muhammad

Ingredients for 4 servings:

• 500 g pointed peppers
• 1 slice(s) rusk or bread from the previous day
• 1 garlic clove(s)
• 75 g walnuts
• 2 tbsp olive oil
• 1 pinch of chili flakes
• ½ lemon(s), squeezed
• ½ tbsp tomato paste
• 1 tbsp pomegranate syrup
• 1 tsp sugar
• 1 tsp cumin powder
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 30 minutes

oriental paprika paste

Preheat the oven to 250°C (top/bottom heat). Halve the peppers, remove the seeds, and place them skin-side up on a baking sheet. Leave them in the oven until the skin turns black. This takes about 20 minutes. Place the peppers in a freezer bag and let them cool. Peel off the skin and chop the peppers. Cut the bread or rusk into pieces. Finely chop the garlic clove and nuts. Blend all ingredients with a hand blender or mixer until a smooth paste forms. Season again with salt and pepper and refrigerate. Let it marinate well. Serve at room temperature. Serve with fresh flatbread.