XADGUDUBYADA
- 500 g hilibka lo'da
- 700 g oo ah saxarka doofaarka dufan
- 150 g oo rooti ah oo cad
- Caanaha 70 ml
- 2 Waddada
- 1 basal weyn
- 2 dhar cad
- 1 farabadan oo dhexdhexaad ah oo dhir ah ama cilantro
- bur
- ghee
- cusbo, basbaaska dhulka madow
DIYAAR-GELINTA DIBADDA HORUMARKA
talaabo 1
Iska yaree qolofyada rootiga, jarjar jajabka oo ku qooy caanaha 7-10 daqiiqo. Si fiican u jarjar basasha iyo toonta oo ku shiil subagga kulayl yar, 10 daqiiqo. Iska yaree dhir sida ugu yar ee suurtogalka ah.
talaabo 2
Iska yaree hilibka lo'da iyo hilibka doofaarka qaybo dhexdhexaad ah, duqadda. Isku qas hilibka duqadda leh basasha iyo toon, dhir, rooti caano, jaallo ah iyo 3-4 tbsp. l. biyo. Ku dar milix iyo basbaas.
talaabo 3
Ku garaac hilibka duqadda ah, adigoo ku soo ururin buro oo si xoog leh ugu tuur dusha shaqada. Ka dib 5-7 daqiiqo. garaacista hilibka duqadda ah waa in ay joojisaa duulista goos gooska. Dabool oo qaboojiyaha 30 daqiiqo.
talaabo 4
Ku samee wareegsan, ku dheji cutlets oo leh gacmo qoyan. Ku daadi cutlets bur, ka rux xad-dhaafka ah.
talaabo 5
Saliida ku kululee weel weyn oo culus. Ku shiil baastada kulaylka sare ee labada dhinac ilaa brown dahabka ah, ka dibna keen ilaa jilicsan kulayl yar oo daboolka hoostiisa, u rog roga waqti ka waqti.
Source: gastronom.ru