- Lavash (pita) - 6-8 sassa
- Man zaitun - 1/2 kofin
- Oregano - 1 teaspoon
- Salt, barkono - - Don dandana
- Gwangwani nama - 450 Grams
- Faski sabo ne yankakken - 1/4 Kofuna
- Lemon ruwan 'ya'yan itace - 2 abubuwa. spoons
- Tafarnuwa - 1 hakori
Bari mu fara tare da gaskiyar cewa kowane lavash (ko pita, kamar yadda nake cikin al'amarin) tare da goga, man shafawa da man zaitun. Anyi wannan ne don lavash ya zama kullun lokacin dafa gasa. Bayan haka, an yanke kowane lavash zuwa kashi 8. Yayyafa lavash tare da gishiri, barkono, oregano kuma saka shi a kan wani abin da ake yin burodi, an rufe shi da takarda takarda (zaka iya kawai man shafawa don haka ba ya ƙone). Mun saka a cikin tanda, mai tsanani zuwa 205 digiri. Gasa ga mintina 5, sannan ku juya kowane yanki da gasa don karin minti 5. A cikin kwano na shanu, ƙara wake (ba tare da ruwa), faski, tafarnuwa, gishiri, barkono da lemun tsami. Ƙananan kara, amma ba har sai da inganci. Bayan haka, ci gaba da karawa da sauri, mun gabatar da man zaitun a cikin cakuda. A hankali wannan taro ya kamata ya zama santsi da kama. Gyi har sai cakuda ya zama daidaitattun kama da kirim mai tsami. A gaskiya, duk abu yana shirye don biyayya. Triangles na pita ko pita a wancan lokacin, an ji kunnen kunnen doki ... Mun yada kwandon nama daga tanda na bluender zuwa farantin. Muna hidima tare da ɓawon burodi na gurasar burodi. Bon sha'awa! ;)
Ayyuka: 8-9