- Khamriga qalalan - 12-15 Grams
- karkaraya - 1 koob
- caano - 1 dhalo (karkarin)
- sonkorta - 2 shey. qaadooyin
- saliidda cuntada - 2 Art. qaadooyin
- ukunta - 1 xabbo
- cusbo - 1 qaado shaah
- bur - 5,5-6,5 koob
- sonkorta budada ah - 1 Art. qaaddo
- biyaha - 0.25 qaado shaah (glaze)
- midabka cuntada - 1 Boodaan (casaan)
1. In baaquli weyn, ku milmi khamiirka biyo kulul sonkor. Ku dar caanaha, subagga, ukunta, milixda iyo 4 koob oo bur ah. Ku garaac shucaac ugu yaraan 3 daqiiqo illaa uu cajiinku noqdo mid isku mid ah. 2. Si tartiib ah ugu dar 1.5-2 koob oo bur ah. Caji ah waa in uusan noqon mid aad u adag oo ku dhegan. 3. Isku qas cajiinka miiska ugu yaraan 5-8 daqiiqo, ilaa ay noqoto mid cufan. Ku rid baaquli greased, mar soo noqo, sidaa darteed dusha sare ayaa sidoo kale noqda baruur. Ha u istaag 1 saac ee diirimaadka. 4. Ku garaac boodhka, u qeybi 16 qaybood. Laga soo bilaabo qayb kasta, isku dheji silhouette hare, lambar ama digaag. Ha ka baqin inaad hagaajiso - ha maqal dhagxaanta maqaarku maahan mid aad u dheer, wanka ma istaagayo, laakiin been, iyo digaaggu si toos ah ayuu ugu biirayaa jirka. Waxaad ku rinjinaysaa faahfaahinta cirridka ka dib marka aad dubayso. 5. Qudhaan ka samee xayawaanka saliidda leh. Dubo heerkul ah 200 digrii 20-25 daqiiqo ilaa bunka dahabka ah. Si taxadar leh uga saar digsiga iyo qabow. 6. Ku qallaji barafka biyaha, budada iyo rinjiga. Isticmaal burush si aad u isticmaasho shaarib, indho, san, midabka giigga, calaamadee garabka, iwm. U ogolow cirridka in ay qaboojiso. Doon!
Adeegyada: 8