- baakado khamiir qalalan - 2 xabbo
- biyo diirran - 1/2 koob
- Caanaha diirran - 11/2 Caano
- khiyaano - 1/4 Cabbir
- subagga jilicsan ama margarine - 4 shey. qaadooyin
- sonkorta - 1 st. beedka
- cusbo - 31/2 Qaado
- bur - 3 koob
- burdi buriid ah - 21/2 Caano
- ukun cad - 1 xabbo
- cumo - 2 shaambo (saliid qudaar)
In baaquli, ku dar milix ku biyo. Ku dar caanaha, burooyinka, 2 qaado oo subag, sonkor iyo 1 qaado oo milix ah. Ku dar 2 koob oo bur ah; xajin ilaa inta suurtagal ah. Ku dar burka dibedda iyo burka ku filan ee ku filan si aad u sameysid cajiinka jilicsan. Ku rid cajiinka dusha sare ah; qoryaan illaa ay u tahay mid sahlan oo qallafsan, qiyaastii 6-8 daqiiqo. Ku rid baaquli greased, loona rogay 1 mar si dufanka sare dufan. Ka tag sabdo 20 daqiiqo. Qaybi cajiinka afar qaybood. On dusha mugdi ah oo dillaacsan, ku rid shey kasta oo ku rid leydi. Saliid saliidda haray. Iyada oo mindhicir baraf ah oo mindi ah, ka samee daboolka cajiinka, laga bilaabo dhinaca gaaban. Cajiinka cajiinka ah ku samee qaabka ku haboon ee xayeysiinta. Iska yaree cajiinka la jarjaray qaybo yaryar. Ku rid shumis kasta oo shiidan leh. Si aad u subagtid saliid. Ku dabool dabool caag ah. Ku rid qaboojiyaha ilaa 4-24 saacadood. Marka wax waliba diyaar u yihiin dubista, fur oo ha u istaagaan heerkulka qolka illaa 10 daqiiqo. In baaquli yar, garaacaan ukunta cad; faafin cajiinka. Daadi abuurka caraway iyo milixda haray. Dubo at 375 digrii Fahrenheit (190 C) illaa 20-25 daqiiqo ama illaa madow.
Adeegyada: 24