- gari - 500 Grams
- na man shanu - 125 Grams
- qwai - 2 guda
- gishiri - 1 tsunkule
- kwan fitila - 1 Kayan (don cike)
- dankali - 750 Grams
- grated Swiss cuku - 100 Grams
- kirim mai tsami - 2 abubuwa. spoons
- man kayan lambu - 1 st. a spoonful
- gishiri, barkono - 1 yanki (dandana)
- man fetur - 1 Kayan (don zurfin frying)
Kuda dankali da kuma tafasa a cikin ruwan da aka yi salted har sai an dafa shi. Cire ruwan. Yanke dankali a cikin wata biyu, ya rufe kwanon rufi tare da murfi, sa'an nan kuma murkushe shi a cikin mash. Kwasfa albasa, sara da kuma toya a man fetur, 6 minti. Add albasa puree tare da man shanu, kirim mai tsami, grated cuku, gishiri da barkono. Dama. Gurasa da tsuntsaye na gishiri don janyewa. Ƙara ƙwai, man shanu da kuma knead da kullu. Mix don akalla minti 10. Raba kullu a cikin sassa 2 kuma ya yi kowanne a cikin launi mai zurfi. Kasa a kan gado ɗaya don 1 tsp. Cikakke a nesa na 2 cm. Rufe tare da Layer na biyu. Yanke kullu a cikin murabba'i kimanin 4 x 4 cm. Ta amfani da hannayen hannu, danna gefen turgo. Yada man a cikin wani saucepan. Yada tuma a cikin rabo kuma dafa don minti 6. kowane. Ninka a kan tawul ɗin takarda, ba da izinin yin amfani da man fetur mai yawa kuma za'a iya ciyar da shi a teburin.
Ayyuka: 6