- baradhada macaan - 2 Kilo
- strips ee hilib doofaar - 4 gogo '
- basal - 1 xabbo
- bur - 2.5 Art. qaadooyin
- cusbo - 1/2 qaado shaah
- basbaaska madow - 1/4 qaado shaah
- caanaha - 2 koob (wax yar oo dufan ah)
- Cheese piesesan - 5/4 koobab
1. Foorno ilaa 175 darajo. Peel barandhada, jarjar xaleef. Baradho ku rid digsi weyn oo biyo karkaraya. Karso 5-10 daqiiqo. Qaado. 2. Dhanka kale, waxaad isku shiishaa hilib doofaar leh digsi weyn oo kuleyl ah kuleylka dhexdhexaadka ah illaa gogol. Ku rid shukumaan warqad si aad u daadiso dufanka. Iska yaree hilib doofaar ah oo googo googooyi oo gooynaya. 3. Ku dar basasha jar jartey iyo shiil ilaa jilicsan. Isku qas burka kulaylka yar yar iyo shiil ilaa inta joogtada ah ee koollada. Ku dar milix iyo basbaas. 4. Ku dar caanaha iyo isku kari ilaa inta dhidku diirran yahay. 5. Ku kala bar baradho shaaha oo ku dhex jira digsi duban. Daadi kala badh ka mid ah hilib doofaar. Shan kala badh oo ah isku-dar ah-iyo-caano. Ka dibna soo saar baradhada haray, kula saydhaa bakteerka haray oo ku shub suugo haray. 6. Daadi jiiska Parmesan on top. Dubo foorno preheated ilaa 20 daqiiqo ilaa baraduhu noqdaan jilicsan. Isla markiiba soo gudbi. Talo: Waxaad horay u diyaarin kartaa suxuunkan, dabool oo ku rid qaboojiyaha ilaa hal maalin. Isku kari ilaa 160 darajo foornada muddo 15 daqiiqo ah, ka dibna daboolka ka saar oo sii wad ilaa shaandheey ilaa inta saxanka si buuxda u diiran.
Adeegyada: 8