- Burka burka - 250 garaam
- Khamriga qalalan Dr.Oetker - 7 Grams
- Salt - 1 qaado shaah
- Biyo diirran - 150 Milyan
- Saliid saytuun ah - 1 st. beedka
- Caanaha duuduuban - 200 garaam (100 garaam oo cajiinka ah, 100 garaam oo buuxa)
- Tufaax - 500 garaam
- Cheese leh caaryaal buluug ah - 125 garaam
- Jinka roogga - 100 garaam
- Baasboor madow - 1 Si aad u dhadhamiso
Cunto qasac ah: ka samee burka koobi oo si fiican ugu walaaq khamiir. Ku dar maaddooyinka kale ee cajiinka ah isla markaana isku dar qasac milix ah ilaa 2-3 daqiiqo xawaare hoose, ka dibna xawaaraha sare 5 daqiiqo ilaa cajiinka casriga ah ee la sameeyay. Daboolka oo ku sii daa meel diirran ilaa inta uu si muuqata u korayo. Isla markiiba, kuleylka foornada, saliidda wax lagu kariyo saliid (40 x 30 cm). Raashin si khafiif ah ku saydhaa oo bur leh, ka soo koob koobka, mar kale ku duugi dusha burka ku shub oo ku duuban xaashida dubista. Buuxinta: tufaaxa diirka, ka saar lafaha, jarjar yar oo khafiif ah kuna faafaya cajiinka ku qoran xaashida dubista. Iska yaree farmaajo buluug ah leh jilicsan iyo jilci riig ah, oo ku faafay tufaax. Ku daadi jiis iyo qasacad. Ka tag cake si cadaynta ilaa mugga ee cajiinka si muuqata u kordhaya. Ku rid weelka wax lagu kariyo ee foornada heer dhexdhexaad ah. Xummad sarreeya / kuleyl hoose: qiyaastii 200 ° C (preheating) Hawada kulul: qiyaastii 180 ° C (preheating) Wakhtiga la dubay: qiyaastii 30 daqiiqo. ku yaal saddex xagalka, u adeeg foomka diirran ama qabow si khamri ama biirka.
Adeegyada: 10-12