- Ukuntu - 3 qaybood
- Xiddig - 50 garaam
- Ubax - 1 Art. beedka
- Biyo - 50 Milyan
- Doofaarka - 150 garaam
- Basasha - 150 garaam
- Saliida saliidda - 2 shey. qaadooyin
- Saliidda cuntada - 2 Art. qaadooyin
- Saliid, Suugo subag, Cagaar - Si dhadhanka u dhadhamiyo
1. Ugu horreyntii, aynu ka dhigno hilibka duqadda ah. Ku dhaji hilibka doofaarka leh basasha iyo milixda. 2. Waraaq gaar ah, ku dar biyo iyo dar istaarijiyo. Iska ilaali dareeraha iyo wadidda ukunta. Isku dar cusbada oo si fiican u walaaq. 3. Si aad u samayso canjeelada, waxaa ugu wanaagsan in la qaato digsi qaboojiye yar. Iska ilaali digsiga qaboojiyaha, saliid (haddii aad jeceshahay saliida saliida, isticmaal.) Waxaan isticmaalay saliid khudradeed caadi ah. Alaabooyinkaas, waxaan helay sideed digaag. Balsa dubi aad u dhuuban oo isku kari mid kaliya hal dhinac. Ka saar digsiga qaboojiyaha. 4. Ku fidi boogta miiska saaran dhinaca bidix ka dibna jiif lakabka khafiifka ah ee hilibka duqadda ah. Ka tag dhinaca hoose ee boodhadhka dabacsan. Isku duub yar yar laakiin xakameysan. Dhammaystir fuudka adigoon adigoon hilib shiidan ku darin isku dar ah bur iyo biyo, si ay u wada dhuubaan oo ayna u furmin. 5. Haatan waaxdeena naloogu dhammeeyaa waa in loo keenaa diyaar. Isku qas saliida qudaarta iyo saliidda iyo ku diiri digsi qabow. Dabku waa inuu ka yara hooseeyo celceliska. Maadaama bacaha loo baahan yahay in la shiilo ugu yaraan 5-6 daqiiqo, sidaa darteed fawaakihda gudaha waxaa la shiilay. Mar had iyo jeer ku noqo canjeelada digsi qabow. Canac dhammeeyeen waa la jarjaray 3-4 gogo ', ku rid saxan iyo qurxin leh cagaarka. Si aad canjeelada, ha ilaawin inaad u adeegto suugo soy ah iyo salad khudradeed oo aad u jecel.
Adeegyada: 4