- Butter ama margarine - 180 garaam
- Caatada labeen - 10 st. qaadooyin
- Ubax - 350 garaam
- Cabbitaanka dubista - 2 Qaado
- Salt - 1 qaado shaah
- Kalluun qasacadaysan (salmon ama casaan), dhalooyinka - 3 koobi (walaaq)
- Cagaar - Si dhadhan (buuxi)
- Ukuntada - 3 xabbo (shub)
- Labeen dhanaan - 200 garaam (buuxi)
- Ubax - 2 Art. malqacadaha (buuxinta)
1. Marka hore, diyaariso cajiinka. Sababtoo ah waa in ay yar tahay. Isku qas kariimka labeen leh subagga oo ku dar milix. Iska daa burka la shiilay budada dubista oo ku dar dareeraha. Marka aan cajiinka cajiin ka soo saaro waxyaabahaan, cajiinka ma soo jiidan doono mid aad u fiican. Ku dabool afeef. 2. Inkastoo cajiinka uu nasanayo, diyaariyo buuxinta. Ku dhaq cagaarka iyo qalalan. Si tartiib ah u jar. Furo furan kalluunka qasacadaysan iyo daadi juice. Kalluunka waa in la kariyaa oo lagu qasi karaa cagaarka la jarjaray. 3. Hadda waxaad u baahan tahay inaad diyaariso buuxinta. In ukunta ku dar milix yar oo iyaga ku xajin. In ukunta ku dar labeen dhanaan, isku daraan. Waxan ku shubi doonaa bur si aad u daadi oo si fiican u walaaq, sidaa daraadeed ma jiraan mugdi ku jira shubkeena. 4. Saliibi caaryada wax lagu dubo saliid. Is dabajooga cajiinka oo ku rid qalajiye. Waxaad u baahan tahay inaad kor u qaaddo cajiinka si aad u hesho dharka. Ku rid bacda oo ku sii daa cajiinka. Sare ku shub oo buuxi oo ku rid foorno leh heerkul ah 180 darajo. Cake ayaa la dubay ilaa 45 daqiiqo.
Adeegyada: 8-10