- Wine farin - 40 milliliters
- Heck - 1,5 Kilogram
- Masara gari - 3 st. spoons
- Farin kabeji - 600 Grams
- Pepper da gishiri - - Don dandana
- Albasa - 2 Pieces
- Man kayan lambu - 30 milliliters
- Tafarnuwa - 2 Hutu
- bunch Dill - 1 yanki
- Lemon - 1/2 Pieces
- Basil - 1 Shigar
- Paprika - 1 teaspoon
- Kirim mai tsami - 250 Grams
1. Kwance kifaye, tsaftace shi daga Sikeli, sa'annan zamu kunna cikin ciki kuma a yanka su guda guda, rassansa shine kimanin hudu zuwa biyar inimita, da kuma wanke sosai cikin ruwa mai gudu. Muna ba da ruwa don yalwa, kifi gishiri, mu kwanye shi a gari (gari na gari zai fi kyau). A kan foda mai zafi a bangarorin biyu don minti uku. 2. Mun rarraba farin kabeji a cikin rassan ruwa, tsoma shi cikin ruwan zãfi, da kuma dafa don minti biyar ko minti bakwai. Domin mu gilashin ruwa, mun jefa shi cikin colander. 3. Shirya kayan yaji mai yalwa: kwasfa da kuma yankakken albasa, har sai m, a cikin kwanon frying mai tsanani zai sami ceto. Ƙara kirim mai tsami, gilashin yankakken yankakken, tafarnun gishiri, barkono, Basil, paprika da ruwan inabi. Game da minti biyar mun tashi a kan wani ƙananan wuta. 4. Sanya kifi a cikin tasa, kazalika da kabeji. Mun yi ado da ganye da lemun tsami. Sauce aiki daban.
Ayyuka: 8