- farin kabeji - 700 Grams
- red albasa - 1 yanki
- man zaitun - 7 1/2 Art. spoons
- Rosemary - 1/2 teaspoonfuls
- qwai - 8-10 guda
- Basil - 20 Grams
- gari - 1 1/2 kofuna
- yin burodi foda - 2 1/2 teaspoons
- Ground turmeric - 1/2 Teaspoon
- Cikali Parmesan - 2 Kofuna
- Gishiri da barkono baƙar fata - - Don dandana
- black sesame - 2 Art. spoons
1. Kuwo albasa. Grate da cuku. Yanke a cikin Rosemary da Basil. Yi la'akari da tanda zuwa 175 digiri. Guda farin kabeji a cikin fure-fure. Ƙara gishiri ga saucepan tare da teaspoon, ƙara ruwa da kuma simmer 15-20 minutes har sai kabeji ne taushi. Drain da kuma zuba a cikin colander, bari tsaya na mintuna kaɗan don shayar da gilashi, kuma kabeji ya sanyaya. 2. A halin yanzu, shirya kullu. Yanke albasa a rabi. Daga rabin rabi ya yanke wasu ƙananan zobba kuma ya ajiye. Sauran albasarta an yanke zuwa manyan guda. Gasa man zaitun a cikin kwanon frying kuma toya a ciki da albasa da aka yayyafa da Rosemary tare har sai da taushi, kimanin minti 8. Cire daga zafin rana kuma baka damar kwantar da hankali. 3. Casa qwai, man zaitun da albasarta tare tare. Ƙara Basil. Ƙara gari, yin burodi foda, turmeric, cuku, 1 1/2 teaspoons na gishiri, barkono barkono da kuma Mix a cikin wani raba tasa, sa'an nan kuma ƙara zuwa ga cakuda kwai. Ƙara farin kabeji da kuma haɗuwa. 4. Ɗauki kwanon rufi da takarda takarda da kuma amfani da man fetur. Yayyafa da sesame tsaba domin su tsaya ga tarnaƙi. Zuba kullu a cikin wani kayan ado da kuma ado da albasa albasa a saman. Gasa tek a tsakiyar tanda na minti 45, har sai launin ruwan kasa. 5. Ku bauta wa dumi ko a dakin da zafin jiki, a yanka a cikin yanka.
Ayyuka: 6-8