- tomoso e omileng - 1 teaspoon
- tsoekere - 1 teaspoon
- phofo ea koro - likotlolo tse 4 1/2
- oli ea mohloaare - 2 lintho. likhaba (hammoho le oli ea ho tlotsa)
- letsoai - 1 teaspoon
- phofo ea poone - 1 Penya (bakeng sa ho fafatsa)
- lihloaare tse ntšo - 1/2 senoelo
- mehloaare - likhase tse 1/4
- palesa e ncha - 2 st. likhaba
- thyme e ncha - 2 Art. likhaba
- Rosemary e ncha - 1 Art. e nang le khaba
- letsoai la leoatle le pepere e mongobo fatše - 1 Ho latsoa
1. Sejana se seholo, kopanya tomoso, tsoekere, litlhapi tse 13 tsa metsi a futhumetseng 'me u eme ka metsotso e 10. Eketsa phofo, oli ea mohloaare, letsoai le kopanya. Beha hlama ka holim'a metsi. Khutsa ka metsotso e 6. Koahela ka thaole ea kichine e nang le mongobo 'me u eme ho fihlela hlama e phahama ka boholo, lihora tse 1 12. Preheat ontong ho ea ho likhato tse 260. Arola hlama ka likarolo tse 5 tse lekanang. 2. Karolo e 'ngoe le e' ngoe e kenngoa ka boraro-palo e lekanyang 12.5 x 20 cm le bophara ba 6 mm. Apare pampiri ea ho baka e koahetsoeng ka pampiri ea letlalo 'me e be le phofo ea poone. 3. Sebelisa thipa e bohale, etsa lintlha tse 3 tse bohareng ba hlama le mola o le mong o ka tlaase le o bapang le mola o bohareng. Otlolla lintho tse entsoeng ka menoana ea hao ho etsa mekhoa e menyenyane. Koahela ka thaole e metsi 'me u tsamaee metsotso e 30. 4. Fela li-olives, mehloaare, parsley, thyme le rosemary. Kopanya mehloaare, lihloaare, linoko le litlama ka sekotlolo. Ho hlahisa oli e nyenyane ka hlama e 'ngoe le e' ngoe ea oli ka mohloaare. Fafatsa ka motsoako o lokisitsoeng, nako le letsoai le pepere. Bohobe ba bohobe, ka nako e le 'ngoe, ho fihlela e le putsoa le khauta, metsotso e ka bang 15 ka' ngoe.
Litšebeletso: 10-12