Wash the chili peppers, cut them lengthwise, remove the seeds and then cut them into strips. Chop, using the bamix® with the meat mincer. Squeeze one lemon. Wash the second lemon with hot water, dry it and cut it into slices. Chop the chili peppers, lemon slices and lemon juice coarsely, using the bamix® with the meat mincer. Add the salt and ras el hanout (consists of 3 tablespoons coriander seeds, 2 tablespoons cumin seeds, 1 teaspoon cardamom seeds, 2 tablespoons black peppercorns, 5 allspice berries, 1 tablespoon turmeric, 1 tablespoon paprika, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 2 teaspoons cloves, ½ teaspoon nutmeg, 1 teaspoon chili powder) and fill everything into a glass. Cover with bay leaves. Let this blend thoroughly in a warm place for at least 1 day, or even better for 1 week.