- rootiga lafaha - 1 xabbo
- dhirta yaryar - 2/3 koobab (ama 1/2 koob oo dabeyl ah (qolof ah)
- bur - 1/2 koob (qolof ah)
- sonkorta - 1/2 koob (qolof)
- roodhida dhulka - 1/4 qaado shaah (qolof)
- cusbo - 1/2 qaado shaah (qolof)
- Badana - 3/4 Dhaqanka (qolofka)
- subagga dhalaalay - 6 Art. qaadooyin (qolof ah)
- sonkorta - 3/4 muraayad (buuxi)
- galleyda - 3 st. malqacadaha (buuxinta)
- cusbo - 1/4 Qaado (buuxi)
- jeeriga cusub oo aan lahayn godad - 1 Kilo (ama 900 g oo ah geedka barafaysan (buuxi)
1. Si loo xaliyo cherry iyo soo saaro lafaha, haddii aad isticmaasho cherry cusub. Isku dar kareemka jilciya oo dhexdhexaad ah oo ah 30 cm kuna jiifso qaabab kala duwan oo dhexdhexaad ah oo ah 22-25 cm. Dhaqdhaqaaqa gooyaa geesaha kuna rid qaboojiyaha muddo 30 daqiiqo ah ama ku dheji foornada ilaa 220 darajo, ku duub cajiinka daboolka iyo dubidda illaa khafiif dahab ah, illaa 30 daqiiqo (si aad u heshid qolof yar oo jilicsan). Iska yaree heerkulka foornada ilaa 190 darajo Celsius. 2. Haddii aad isticmaashid duufaan yaryar, ku dar mashiinka cuntada ka hor intaadan helin bur. Ka dibna ku dar bur, sonkor, qorfe, cusbo iyo yicib. Ku walaaq qiyaasaha mashiinka cuntada ilaa inta nutsku dillaacayo. Haddii aadan haysan mashiinka cuntada, waxaad gacanta ku hayn kartaa nuts. Walaaq subagga la dhalaaliyay ee baaquli. 3. Samee buuxa cherry. In baaquli weyn, qaso jeeriga leh sonkorta, istaarijka iyo cusbo. Ku dar sonkor badan haddii la doonayo. Buuxi cherry buuxinta qolof ah. Daadi isku dar ah ee almond on top of cherry. Dubo 1 saac iyo 10 daqiiqo ilaa buuxinta qarshka iyo goobooyinka. Ku qabow heerkulka qolka kahor inta u adeega.
Adeegyada: 8