- Saliid saytuun ah - 30 millilitir
- Qaan - 1 xabbo
- Saraq - 1 ilig
- Baasaboor Bulgaar - 1/2 Qayb
- Champignons - 100 garaam
- Shimbiraha - 750 Grams
- Ubax - 25 garaam
- Maraq qudaarta - 600 Mile
- Khamriga cas - 30 millilitir
- Canaantii qasacadaysan - 450 garaam
- Salt iyo basbaas - Si aad u dhadhamiso
1. Goynta hilibka doofaarka. Basasha jar jartey. Tuur sharoobada. Peel basbaas, ka saar miraha iyo googooyi. Heat 1 tbsp. saliida sayniska ee digsi qaboojiye kuleyl dhexdhexaad ah. Ku dar basasha la jarjarey iyo toonta iyo 2-3 daqiiqo ilaa jilicsan. 2. Ku dar barandhiga balka iyo champignons oo wax kariya 1-2 daqiiqadood oo kale. Ku wareeji saxanka dubista. 3. Diiri hilibka doofaarka. Habka ugu fudud ee la sameyn karo waa in la geliyo burka iyo doofaarka bac caag ah oo si fiican u rux. Isku kari 1 qaado oo kale. subagga ee skillet iyo ku dar hilibka doofaarka. Waxaad karisaa hilibka doofaarka ilaa ay ka careysiiso. 4. Ku dar weedhada digsi qabow oo si fiican u walaaq. Ku shub maraq, khamriga cas iyo xiliyada, si wanaagsan isku dar oo u karkar. U dhaqaaq xaydha dubista. 5. Dabool khudaarta dubista oo kariyo foornada kulaylka yar 4-3 saacadood, kareyso marmar. Ku diyaari miiska leh qurxinta baradhada cusub, baradhada shiidan ama khudaarta.
Adeegyada: 6