- oystar - 1 Kilo
- Basasha cagaaran - 50 garaam
- Luka - 1 xabbo
- Saraq - 3 ilkood
- Chili Pepper - 1 Piece
- Karootada - 1 xabbo
- Cumin - 1 st. beedka
- Dhir - 1 st. beedka
- Khamriga cad ee la qalajiyey - 150 millilitir
- Pernod - 1 qaado shaah
- Pernod - 2 Art. qaadooyin
1. Ku rid qashinka digir weyn oo biyo qabow. Si fiican u raacso oo ka saar "gadhka". 2. Khudaarta cagaaran iyo jarjar jarjar. Chili basbaaska gacanta, jarjar laba qaybood iyo ruxin abuur ah. Iska yaree basbaaska dhuuban khafiif ah, iskuna wada duub oo jar jartey. 3. Ku rid digsi weyn oo dabool leh daboolka dabka iyo kuleylka. Ku shub saliidda, ku dar dhammaan khudradda cagaaran iyo qajaar. Karsado ilaa nus daqiiqo, kareyso si joogto ah. 4. Dumiga, weli leh dabka ugu badnaan, ku tuur qashinka oo ku rux digsi, sidaa daraadeed qashin-qubka ayaa si siman u jiifa. Dabool oo isku kari ilaa 1-2 daqiiqadood oo kale, gariir saliida mar ama laba jeer. 5. Daboolka ka saar oo ku shub khamriga iyo Pernod. Rux oo isku kari ilaa nus nus daqiiqo, sidaa darteed qadarka khamriga waa la dhimay badh. Dabool oo isku kari hal daqiiqo. Colon weyn oo la dhigo baaquli oo ku shub qashinka khudradda. Ka saar dhammaan dhagaxyada qashinka ah ee xiran. 6. Ku shub dareeraha cadaadiska ah ee ku soo rid digsi, diirran oo ku dar kareem dufan, iyo sidoo kale dhir. Calaamadee dhadhanka. Haddii loo baahdo, xilli milix iyo basbaas. Ku soo celi khudaarta cagaaran iyo khudradda digsiga iyo dib u soo cesho. Qaybi waxyaabaha ku jira digsiga inta u dhaxaysa laba saxan oo maro waaweyn. Ku darso baradhada iyo majones.
Adeegyada: 2