- naman alade - kashi 5
- kwan fitila - 1 sashi
- shoot seleri - 1 yanki
- gari - 1/4 Gilashi
- kayan lambu ko kaza broth - 4 tabarau
- farin kabeji inflorescence - 3 kofuna waɗanda
- madara - 1 gilashi
- kirim mai tsami - 1/2 kofin (ƙananan mai)
- Cikali Parmesan - 1/2 kofin
- lemun tsami - 1/2 Art. spoons
- gishiri - 1/2 st. spoons
- black barkono - 1/4 Art. spoons
1. A cikin babban saurin, zafi kadan kayan lambu da kuma launin ruwan kasa shi naman alade. Ƙarshen sassa sunyi, bari su kwantar da hankali kuma a yanka a kananan ƙananan. 2. Bar a cikin kwanon rufi fiye da 1 tablespoon na mai, inda aka ba da naman alade da gasashe. Ƙara albasa da albarkatu da aka yanka a ciki kuma ku dafa don akalla minti 4 har sai kayan lambu sun fi softer. 3. Add gari zuwa ga kwanon rufi, yin motsawa kullum da taro. Zuba a cikin wani wuri mai sanyi kuma ya kawo ga tafasa. 4. Ƙara magungunan kabeji zuwa masallaci, sanya wuta da simmer na kimanin minti 10, har sai kabeji ya zama taushi. 5. Tasa miya mai tsami tare da mai zub da jini har sai da santsi. Puree kuma sa a cikin saucepan, zuba a madara, kirim mai tsami, ƙara cuku, zest, gishiri da barkono. Dama da zafi, ba kyale miya don tafasa ba. 6. Zub da miyan da aka shirya a cikin faranti, ko da yaushe ya rushe ɗan naman alade kuma ya yi aiki nan da nan a kan tebur.
Ayyuka: 6-8