- Naman kaza - - Sassan
- karas - 1 yanki
- parsnip - 1 yanki
- Dumpling: ruwa - 2/3 Kofuna
- man shanu - 1 Art. a spoonful
- gishiri - 1/2 teaspoonfuls
- semolina - 1/2 kofin
- Cuku Parmesan - 1 st. a spoonful
- kwai - 1 yanki
- faski ko kore albasarta - 1 Art. a spoonful
1. Kawo karas da kuma yanke zuwa manyan guda. Kwasfa da parsnip kuma sara shi kamar karas. Yayyafa albasarta kore. 2. Mix da ruwa, man da gishiri a cikin wani matsakaici na saucepan kuma dafa a kan matsanancin zafi. Ƙara semolina da kuma dafa, yin motsawa, har sai an tattara semolina a cikin babban kwano. Ba kawai yana ɗaukar 'yan seconds ba. 3. Canja wuri a cikin kwano. Sauƙa shi cikin ƙananan rassan tare da cokali na katako, ƙara cakulan Parmesan, kwai da shredded ganye, idan an yi amfani da su, da kuma motsawa tare da kokarin har sai cakuda ya zama kama. Tabbatar cewa babu lumps a cikin cakuda. A cikin babban saucepan kawo naman sa broth zuwa tafasa. 4. Bayan haka ƙara karas da parsnips kuma dafa don kimanin minti 5. Sa'an nan kuma yi amfani da cokali don kwantar da kullu, samar da kananan bukukuwa. Kuna iya yin wannan tare da hannayen hannu don samun karin koda kwallaye. Cook don kimanin 4 zuwa 5 minutes har sai dumplings wuya. Gasa miyan a kan faranti kuma ku bauta wa nan da nan.
Ayyuka: 4