- bur - 1/2 koob
- budada kookaha - 1/2 koob
- cusbo - 1/2 st. qaadooyin
- budada dubista ee cajiinka - 1/4 st. qaadooyin
- soodhada - 1/2 qaado shaah
- 1/2 koob subagga
- sonkorta - 3/4 Cabbir
- galley ama sharoobada kale - 1 Art. beedka
- ukunta - 2 xabbo
- Dibnaha laga soo saaro - 1 st. beedka
- chips chips - 1 koob
1. Diyaari soodinta dubista - horey u leh qiyaasta ugu yaraan 20 ilaa 20 cm Haddii loo baahdo, ku duub xaashida ama dufan. 2. Foornada ku dhaji heerkul ah 190 darajo Celsius, waxaad dhigataa khadka dhexe ee golaha wasiirada. 3. Ku rid baaquli, ku dar bur, kookaha, cusbo, budada dubista, soodhaha. In baaquli kale, dhalaali subagga ka yar kulaylka yar oo ka saari kulaylka, ku dar sonkorta, sharoobada iyo ku dar qasac ah. Taas bedelkeeda waxay ku darsataa labada ukun, oo si fiican u cufaya. Ku dar vanillin. 4. Ku shub walxaha qalalan ee cadadka soo go'ay iyo qaso ilaa uu cajiinku yahay labis. Ugu dambeyntii, ku dar jajabka shukulaatada ama shukulaatada dufan iyo mar kale isku dar. 5. Ku shub miraha soo dhalaalaya ee digsiga dubista, lakabka sare ugu dhig, saxarada dubista ee foornada iyo dubi 30 daqiiqo. Isku day in aad cadayga, haddii cajiinka uu diyaar yahay - haddii geedku haysanayo qalalan oo nadiif ah, ka dibna cirifka ayaa laga saari karaa. 6. Ku qoslow qaboojiyaha diyaarsan heerkulka qolka, isaga jarjar qeybaha adigoo adeegsanaya casiir, shaaha ama caano.
Adeegyada: 4-6