- aboorka badda - 3 Art. qaadooyin
- paprika - 2 Art. qaadooyin
- budada toon - 1 st. beedka
- mustard - 1 Art. qaaddo (qalalan)
- Sonkorta bunka - 1 st. beedka
- garabka digaagga - 2-3 Kilo
- Suugada Barbecue: Cabbitaan sireedka tufaaxa - 1-5 koob
- mustard - 1 koob
- ketchup - 1/2 koob
- sonkorta bunka - 1/4-1 / 2 koobab
- toon - 2 ilkood
- cusbo - 1 qaado shaah
- basbaas cayriin - 1 qaaddo shaah
- basbaaska madow - 1/2 qaado shaah
1. Foorno ilaa 150 darajo. Isku qas dhammaan walxaha qalalan ee hilibka doofaarka ee baaquli yar. Isku-dar ah isku dar ah oo dhir udgoon leh oo dhan dusha sare ee doofaarka. Dabool iyo qaboojiyaha ugu yaraan 1 saac. 2. Doofaarka ku rid digsi qaboojiye iyo dubi foornada ilaa 6 saacadood. Marka doofaarku diyaar yahay, ku rid shaandhada oo u istaag 10 daqiiqo. Goynta doofaarka ayaa googo gaaban. 3. Inkastoo doofaarku uu qaboojiyo, diyaariyo suugada qandhada. Si aad tan u sameyso, isku dar qasac geedka tufaaxa, khardal, sonkorta bunni, toon, cusbo, basbaas cayenan ah iyo basbaaska madow. Isku kari ilaa kulaylka hooseeya ilaa 10 daqiiqo ilaa sonkortu si dhammaystiran u milmaan. Ku dar toonta la jarjarey oo yaree dabka ilaa ugu yaraan. 4. Ku dar hilibka doofaarka la jarjaray ee baaquli weyn kuna shub badh badh maraqa qudaarta. Ku celi haddii ay lagama maarmaan noqoto ilaa goosadkuna si siman u daboolo suugada. 5. Qaybaha doofaarka ku rid sanduuqaaga adoo dooranaya kana shaqeeya cantaannada.
Adeegyada: 10-12