- Sweet pepper - 3 pieces
- Walnuts - 3/4 Cups
- Garlic - 1 Tooth
- Tomato paste - 2 items. spoons
- Lemon juice - 1 st. a spoon
- Zira ground - 1 teaspoon
- Ground red pepper - 1/2 Teaspoon
- Olive oil - 1/4 Cups
- Breadcrumbs - 1/4 Cups
- Sugar - 2 Art. spoons
- Salt - - To taste
- Mint leaves - - To taste (for decoration)
Peppers are cut in half into two identical halves, cleaned of seeds and membranes. With the cut side down, put the peppers on a baking tray covered with a sheet of foil. Put the peppers in the oven and bake at 190 degrees until the skin of the pepper is charred. This is usually 10-20 minutes. Immediately from the oven, the peppers are transferred to a cellophane bag, tightly knotted and leave for 20 minutes. This is done in order to make it easier to remove the burnt peel from the peppers. After 20 minutes we take the peppers from the package and remove the skins from them without any special effort. This is how the peeled pepper should look. Walnuts for about a minute to fry in a dry frying pan. In the food processor or the bowl of the blender, add the peppers (they can be arbitrarily cut slightly for convenience), nuts and all the other ingredients of the recipe. Grind to homogeneity. Now we taste and, if necessary, adjust it - add salt or spices, water (if too thick), lemon juice (if necessary, acidify). In a word, we are evening to the taste. Served with fresh bread, decorated with a mint leaf. Bon Appetit!
Servings: 3-4