- Turkiga naasaha maqaarka iyo lafaha - 800 garaam (ama 650 garaam oo turjumaad ah oo aan lahayn maqaar iyo lafo)
- cusbo - 1/2 qaado shaah
- basbaaska madow - 1/2 qaado shaah
- Suugaanta Worcestershire - 2 Qaado
- mustard - 2 qaado shaah
- khudradda ama saliidda lagu shubo - 1 st. beedka
1. Haddii aad isticmaasho turkey oo leh maqaar iyo lafo, hilibka ka kala saar lafaha kana saar lafaha. Baqashooyinka jarjaree qiyaastii 2.5 cm oo ku rid hal lakabka warqad dubista. Ku rid qaboojiyaha ilaa 30 daqiiqo. 2. Ku dar sharoobooyinka turkika ah ee mashiinka cuntada leh ee mindhicirka leh hilib shiidan iyo shiidi 1 ilbiriqsi 12-14 jeer. Qaybaha ugu weyn ee hilibka la helay waa in aysan noqon wax ka badan 3 mm. Ku rid hilibka saxan. Ku dar milix, basbaas, Suugo shinni ah Worcestershire iyo mustard, isku dar. Qaybi walxaha ka soo baxa 4 qaybood iyo gacmaha si aad u samayso cutlets ku saabsan 2.5 cm qaro weyn. 3. Iska ilaali digsiga weyn ee qaboojiyaha leh kuleyl dhexdhexaad ah 4-5 daqiiqo. Ku dar saliidda. Ku rid cutlets digsi qaboojiye ah oo isku kari ilaa kuleyl dhexdhexaad ah ilaa qolof madow, oo aan u dhaqdhaqaaqin, illaa 5 daqiiqo. Ka dibna jeexi cutlets oo sii wad si aad u shiil ilaa ilaa brown iftiin dhinaca dhinaca kale, 4-5 daqiiqo. Iska yaree kuleylka si tartiib ah, qayb ahaan ku dabool digsiga saliidda leh daboolka si aad ugu oggolaato in ay soo baxdo, iyo isku shiisho 5-6 daqiiqo. Heerkulbeega hilibka waa inuu qoraa heerkul ah 71 darajo. Ka saar cutlets diyaar ka sameysan digsiga isla markiiba u adeeg.
Adeegyada: 3-4