Ayen i ilaqen :
– 500g n tjilbant taqurant i ilexsen deg yiḍ.
– Aqerru n tarnast (poireau).
– tazrudiyat.
– 2n tbeslin timecṭaḥ.
– 2n teɣenjayin n ufrara uyefki (crème fraîche).
– Taɣenjayt n wudi.
– lemleḥ, ifelfel aberkan, zɛitra, tawriqt n rrend, lmeɛdnus.
– 2 n tqeddirin n llim.
Aheggi :
Tajilbant-nni yellxsen ad tt-ner daxel n tmermṭ ad tt-ɣum s waman isemmaḍen, ad tt-ner ɣef tmes ḥlawen.Ad as-nernu ticfirin n zrudiya, poireau i negzem af 2, lebsel (4 imursuyen), tubbya n ifelfel aberkan d lemleḥ, tasta n zɛitra akked lmaɛdnus i ncud d tameqqunt, tawriqt n rrend ad as-nernu udi ad t-nej. Mi yebda yettkuffut, ad nekkes akufa-nni d-yettalin s ufella, ad t-nej ad yeww azal n 30 dqiqat. Ma nwala, xussen waman ad as-nernu aman yeḥman. Mi yewwa ad nekkes tameqqunt-nni n leḥcic, ad tt-neẓd daxel n le mixeur, mi yeẓda ad t-ner ɣef tmes azal 5 d qayeq, sakin ad t-d-nekkes ad as-nernu la créme fraîche,lmaɛdnus inegzem d arqaq akked 2 n tqeddirin n llim.
S ɣur Noura