- Subagga la qalajiyey - 240 garaam
- Caanaha ricotta - 200 garaam
- labeen dhanaan - 2 shey. qaadooyin
- vanilla - 1/4 qaado shaah
- bur - 2 koob
- cusbo - 1/4 qaado shaah
- Sare jamac - 1 Si aad u dhadhamiso
- caano - 1 Si aad u dhadasho
- sonkorta budada ah - 1 Si aad u dhadhamiso (rushaynta)
1. Foosto weyn, garaaca subagga leh qasacad korantada ah ilaa inta uu le'eg yahay. Rinjirta rinjiga ku dhex mari saabuun leh saabuun iyo qasac. Ku dar labeen dhanaan iyo vaniljon, si fiican u walaaq. Iskusiiji burka iyo cusbo waraaq gaar ah oo si tartiib tartiib ah ugu dar jajabka farmaajada. Ku walaaq sheyga. Roodeyn cajiinka caaga ah oo ku sii daa ugu yaraan 3 saacadood. 2. Foorno ilaa 200 darajo. Root 1/4 ee cajiinka si aad u khafiif ah on dusha miisaanka yar oo dillaacay. Cajiinka haray waa la qaboojin karaa inta aan la isticmaalin. Iska yaree cajiinka jaranjarada qiyaasaha 7.5 cm iyo dufan kasta oo qiyaastii 1/2 qaado shaah ah oo ku taal bartamaha. 3. Ku qabo kabacdi si xajmi ahaan u wareegsan, si adag u cadaadi dariiqyada kuna hubi labada dhinac. Laga soo bilaabo sadaxda dhalatay, samee bilo bare. 4. Ku rid boorsooyinka saaran wax lagu dubo, oo si tartiib ah saliid caano ah u caday una caday ilaa 15-20 daqiiqo ilaa ay soo noqdaan dahab. Ku rid sanduuqa ku yaal dabka iyo rusheeyo sonkorta budada. Diyaari rogueliki cajiinka haray.
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