- wake - 1 Glass (matasa ko tsofaffi)
- nama, haƙunansu - 300 Grams (4 guda)
- karas - 1 yanki
- albasa - 1 yanki
- dankalin turawa - 2-3 guda
- ruwa ko broth - 2 lita
- gishiri, barkono - 1 Don dandana
- kayan yaji - 1 Don dandana (bay ganye ko wasu)
- ganye - 1 Glass (yankakken)
- Butter - 1 Art. a spoonful
1. Idan kana aiki da tsofaffin wake, to a jefa shi a cikin broth, da zarar ka wanke da kuma sanya nama a can, kamar yadda aka dafa shi na dogon lokaci. Ƙunana matasa daga ƙwayoyin kore za su kasance a shirye a cikin minti 10, don haka ya kamata a jefa shi daga baya, bayan dankali. 2. Mu tsaftace kayan lambu. Albasa finely yankakken, karas a yanka a kananan cubes. An yanka dankali a cikin ƙwayoyin cubes, yanka ko sutura - kamar yadda kake so. 3. Mun jefa kayan lambu a cikin shirye broth, a can mu aika man fetur; idan kuna da ƙwayar ƙira, to, lokaci ya yi da za ku bar shi. Yanzu miyan ya zama gishiri da barkono. Tsaya a matsakaicin zafi don akalla minti 10-15, har sai dankali ya kusan shirye. 4. Lokaci ke nan da za a kara ganye, ganye mai ganye. Yanzu lokaci yayi zuwa motsawa, ba da miya wasu 'yan mintoci kaɗan, kuma duk abin da ke shirye. Zaka iya zuba miya a kan faranti kuma kira gida zuwa teburin.
Ayyuka: 4-5