- gari - 500 Grams
- madara - 2-3 Art. spoons
- kirim mai tsami - gilashin 1
- margarine - 100 Grams
- kwai - 1 yanki
- yolk - 1 yanki
- yisti - 20 Grams
- sugar - 1 teaspoon
- gishiri - - Don dandana
- cika: kabeji - 700 Grams
- dried namomin kaza - 100 Grams
- margarine - 100 Grams
- kwararan fitila - guda biyu
- qwai - 2 guda
- Tafasa ƙasa da gishiri - - Don dandana
Yanke kabeji zuwa sassa da dama. Sanya kabeji a cikin wani saucepan, ƙara ruwa da kawo zuwa tafasa. Ku jefa kabeji a cikin colander, sa'an nan kuma ku ratsa ta cikin nama mai nisa ko kuma yankakken nama. Don sabon kabeji, za ka iya ƙara 200-300 g na Boiled sauerkraut - wannan zai sa kulebyak fi dadi. Soya albasa a cikin kayan lambu mai ko margarine. Mix kabeji tare da albasa, dafa har sai da shirye. Izinin kwantar. Haɗa tare da ƙwaiya da yankakken yankakken Boiled namomin kaza, kakar tare da gishiri da barkono. Narke yisti a cikin dumi mai madara da sukari. A cikin tudu na gari yin tsagi, zuba cikin yisti da yakasa, ƙara yolks, gishiri, kirim mai tsami da kuma tsoma kullu. Rufe kullu kuma saka a wuri mai dumi. Lokacin da kullu ya dace, mirgine gilashi mai tsabta 1-cm, da man shafawa da kullu tare da margarine mai narkewa, ninka shi a cikin ambulaf, mirgine shi kuma sake maida shi da margarine. Yi wannan sau hudu, sa'an nan kuma mirgine kullu a cikin samfurin rectangular. Saka saman da cika, mirgine a cikin wani roulette sa a cikin fomed form. Yi la'akari da tanda zuwa digiri 240-250. Lubricate kulebyaka tare da tsummaran kwai fata da gasa na minti 30-40. Bada damar kwantar da dan kadan, yanke kaji tare da farin ciki da kuma zuba tare da man shanu mai narkewa. Idan ka dafa naman kaji a gaba domin 1-2 days, kafin ka yanke shi, ka fara da shi.
Ayyuka: 10