The method of the Moroccan herssa

Ingredients
One quarter kilogram of dry red chili. Eight cloves of garlic.
1 teaspoon ground coriander seeds.
One teaspoon of ground cumin.
One teaspoon of salt.
Three tablespoons of lemon juice.
Half a teaspoon of ground coriander.
One quarter cup pure olive oil.
How to prepare
Dry red pepper in enough hot water in a large, deep container for 30 to 60 minutes, or until the red pepper is tender.
Remove the hot red pepper from the water after it is soft and soft, and then saute it thoroughly with water, then mix it. Mix it with a clean cloth and pour it over it and dry it.
Place another bowl with hot red pepper. Add garlic cloves, salt, ground coriander, crushed cumin and crushed coriander seeds to the bowl and mix well until they become as firm as dough.
Add the lemon juice and olive oil to the previous mixture, then mix again until the dough becomes soft and soft.
Bring a piece of olive oil so that it does not rot, and then place it tightly and tightly. Keep the burgers or the pan in the refrigerator until the time of use.