- Kirim mai tsami - 1 st. a spoonful
- Man kayan lambu - 50 milliliters
- Salt da barkono - - Don dandana
- ham - 350 grams
- Taliya-tumatir - 2 Art. spoons
- Ganye albasa - 5 guda
- Albasa - 2 Pieces
- Zaitun - 10 guda
- Tafarnuwa - 4 guda
- Naman alade - 1 Liter
- Dark wake - 1 gilashi
1. Da maraice munyi da wake, to, an wanke da kyau, zuba ruwa mai sanyi kuma saita don dafa. Bayan gurasar wake, kana buƙatar ruwan ruwa, an wanke wake, sa'an nan kuma mu zuba ruwa mai tsabta kuma muka shirya don dafa. Muna sake maimaita wannan duka sau ɗaya. A ƙarshe lokacin da wake yake cike da naman alade. 2. Yayin da ake dafa da wake, mun shirya naman. Don yin wannan, a yanka albasa a cikin cubes kuma tofa shi a cikin man fetur. Don yin gasa yana yiwuwa a hanyoyi daban-daban: yana yiwuwa albasa ya zama dadi, kuma zaka iya ɗauka kawai. 3. Cikakken hatsi na yankakken naman alade. An yi amfani da naman alade ko naman alade a maimakon naman alade. Kyafaffen naman alade, tsiran alade ko kaza ma sun dace. 4. Ta wurin murkushe muke ƙusar da tafarnuwa, da kuma yanke sosai a bit of kore albasarta. 5. Add tafarnuwa, naman alade, soyayyen albasarta zuwa ƙaddara wake, da kuma hada kome da kyau. Don dandana, ƙara kayan yaji da gishiri. A kan karamin wuta don kimanin minti uku ya bar a cikin kuka. A ƙarshe, ƙara albasa kore. 6. Gurasar da za a zuba a cikin tasa mai zurfi ko yumbu, ƙara spoonful na kirim mai tsami da kuma yanke kore zaituni.
Ayyuka: 8