- Kusa - 700 Grams
- burodi - 100 Grams
- madara - 200 milliliters
- kwai - 1 yanki
- albasa - 150 Grams
- Boiled shinkafa - 1-2 Art. spoons
- ganye - - Don dandana
- mayonnaise - - Don dandana
- gishiri - - Don dandana
- barkono - - Don dandana
Tsaftace pike (ciki ba ya lalata kuma ya cire finfofi), raba kai, cire gills. A cire kullun fata, ya kamata a sauƙaƙe sauƙi (idan an tsabtace shi da wuka daga nama a cikin da'irar). Yanke kashi a gindin wutsiya. Cire kayan ciki daga kifi. Raba nama daga kasusuwa. Gurasa gurasa a cikin madara. Nama wucewa ta wurin naman mai noma sau da yawa. Gurasa gurasa da albasa a cikin busa. Finely sara da ganye. Mix albasa, nama, gurasa, ganye da shinkafa. Ƙara gishiri da barkono dandana. Yada 1 kwai. Musanya abubuwa da yawa. Cika da pike tare da shayarwa, a hankali, yadda fata bata fashe. Saka kifaye a kan kayan da aka ɗauka greased tare da kayan lambu, haɗa kai. Yada mayonnaise. Gudun kifi a cikin takarda. Sa a cikin tanda. Gasa a 180 C na 1 hour. Tasa da kayan ado.
Ayyuka: 3-4