- bangiyada lo'da - 2 gogo '(450 g kasta)
- bur - 3 Art. qaadooyin
- dhir - 3 st. qaadooyin (ikhtiyaar)
- toon - 4 ilig
- Dufanka hoose - 2 qaado shaah
- mashiinka dhulka - 2 shaambe
- budada chilli - 1 qaado shaah
- cusbo - 1/2 qaado shaah
- basbaaska madow - 1 qanjaruufo
- tahini - 4 Art. qaadooyin
- liin - 3 Art. qaadooyin
- yaanyo - 3 xabbo
- baakooyinka jiiska Feta - 1 xabbo (240 g)
- madaxa lettuce - 1 xabbo
- digashi - 12 gogo '
1. Isku qas digirta cagaarka ah, bur, dhir iyo quudiyayaal dhexdhexaad ah ka hor intaanad helin isku-joog buuxda. Sidoo kale, waxaad u kala bixin kartaa digirta cagaaran ee baaquli fargeeto ama saxaafada barafka, ka dibna ku dar dhir udgoon. 2. Laga soo bilaabo qiyaasta soo go'day, samee cutlets yar oo qiyaastii 3.5-5 cm dherer ah iyo 2.5 cm qaro weyn oo ku dhaji foornada ilaa 200 darajo oo ku dheji xaashiyooyinka duban ee saliidda leh. Ku rid foornada iyo dubi ilaa 15-20 daqiiqo. 3. Inkastoo cutlets loo diyaariyey, isku dar qado iyo liin, u dhig meel. Iska yaree tamaandhada ku dar kereemada, jajabka Feta-ga iyo dibedda kaga tag. 4. Marka cutlets ay diyaar u yihiin, ku rid rooti pita leh oo badan oo diyaar ah.
Adeegyada: 3-4