- baakad khamiir qalalan - 1 xabbo
- biyo diiran - 1 dhalo
- bur - 3 koob
- ukunta - 1 xabbo
- subagga - 1 Art. beedka
- sonkorta cad - 1 st. beedka
- cusbo - 1 qaado shaah
- Ham oo jilicsan jar jartey - 1 dhalo
- jiiska mozzarella jiiska - 1 koob
- bangiga oo ah basbaaska jarjaran - 1 xabbo
- ee saytuun la jarjaray - 1/2 koob
In baaquli yar yar, ku milmi khamiirka biyo diirran. Isku day inaad istaagto ilaa 10 daqiiqo. In baaquli weyn, isku darso khamiirka, bur, ukunta, subagga, sonkorta iyo milix, si fiican isku daraan. Ku rid cajiinka dusha sare leh oo qallaji ilaa siman, ilaa 8 daqiiqo. Si khafiif ah ugu rusheey baaquli saliidda, ku rid cajiinka halkaa ku shubi si buuxda daboolka saliidda. Ku dabool maro qoyan iyo u kici meel diiran, ilaa ay labanlaabayso, illaa 1 saac. Foornaanta ku shub ilaa 200 darajo Fahrenheit (200 darajo C). Isku dar hammiga, jiiska, basbaaska iyo saliidda sayniska ee baaquli dhexdhexaad ah; si loo dhigo. Ku rid cajiinka dusha sare leh. Cuntada cajiinka ku rid 10x14 inji. Samee qaybo isku mid ah. Si wadajir ah u buuxi isku dar ah bartamaha laydiga. Laga bilaabo hal dhammaadka, si tartiib ah u kala dhufo labada dhinacba iyada oo loo marayo buuxinta, si ay u xajiso xadhkaha diineedka. Ku wareeji nalalka waraaqo duban oo saliid leh, ku dabool maro qoyan, isla markaana u istaag 40 daqiiqo. Dubo at 400 degrees Fahrenheit (200 darajo C 20 - 30 daqiiqo ama ilaa bunka dahabka ah.
Adeegyada: 8