- Lambun - 500 Grams
- Kwan fitila - 1 yanki (ƙananan, yanke manyan)
- Man shafe mai - 1 st. cokali (+ don frying)
- Cardamom - 1/4 Teaspoons
- Ground farin barkono - 1/4 Teaspoon
- Salt - - Don dandana
- Lavash - 1-2 guda (babba)
- Lemon ruwan 'ya'yan itace - 2 abubuwa. spoons
- Tafarnuwa - 1 hakori (murkushe)
- Rice - 2 Cups
- Almond ko kwayoyi - 2 Art. spoons
- Yankakken faski - 2 st. spoons (na zaɓi)
A cikin mai dafa abinci, ƙara man shanu mai narkewa (1 tablespoon), dumi sannan kuma kara albasa da nama. Da zarar an naman nama daga kowane bangare, zuba shi da ruwa (matakin ruwa ya zama kamar cm a sama da nama). Ƙara kayan yaji kuma rufe, dafa don kimanin minti 35. Idan ba ku yi amfani da mai yin cooken matsa lamba ba, ya kamata ku dafa sau biyu. Ku shiga cikin ƙananan burodi na pita kuma ku ajiye. Lokacin da naman ya zama mai taushi, ya ajiye shi kuma ya raunana broth. A cikin saucepan, narke man shanu mai narkewa kuma ƙara 3 kofuna na broth. Salt dandana. Lokacin da miya ke dafa, zuba shinkafa, rufe da kuma kawo, sake, zuwa tafasa. Na gaba, rage zafi kuma dafa na mintina 15 ko har sai shinkafa ya shirya. Yanzu, dauka game da 1 kopin broth kuma ƙara da shi lemun tsami ruwan 'ya'yan itace da tafarnuwa. Zuba sakamakon cakuda daga lavash. Tabbatar cewa gurasa yana shayar da broth, zai iya ɗaukar minti 2. Sa'an nan kuma, a saman pita, sa layer shinkafa kuma saka nama a saman. A cikin kwanon frying, narke 1/2 tbsp. man shanu mai narkewa sa'an nan kuma ƙara almonds ko kwayoyi, toya har sai da zinariya. Yayyafa da kwayoyi da yankakken faski a kan nama. Ana iya aiki a teburin. Bon sha'awa.
Ayyuka: 4-6