- Man zaitun - 30 milliliters
- Bow - 1 yanki
- Tafarnuwa - 1 hakori
- Bulgarian barkono - 1/2 Pieces
- Champignons - 100 Grams
- Alade - 750 Grams
- Tsaro - 25 Grams
- Kayan lambu - 600 Milliliters
- Red giya - 30 milliliters
- Abarba Kanar - 450 Grams
- Salt da Pepper - - Don dandana
1. Yanke naman alade cikin cubes. Albasa finely yankakken. Crush da tafarnuwa. Kwasfa barkono, cire tsaba da sara. Heat 1 tbsp. man zaitun a cikin kwanon frying a kan zafi mai zafi. Add da albasa da albasarta da tafarnuwa kuma toya don 2-3 minti har sai da taushi. 2. Add da barkono na Bulgarian da zaki da kuma dafa don karin minti 1-2. Canja wuri zuwa gurasar dafa. 3. Yayyafa alade tare da gari. Hanya mafi sauki don yin wannan shi ne sanya alkama da naman alade a cikin jakar filastik kuma girgiza shi da kyau. Preheat wani 1 tablespoon. man shanu a skillet kuma ƙara alade. Soya da naman alade har sai ya blushes. 4. Ƙara abarba a cikin kwanon frying kuma motsa da kyau. Zuba broth, jan giya da kayan yaji, haɗuwa da kyau kuma ya kawo tafasa. Matsa zuwa yin burodi. 5. Rufe dafa abinci da kuma dafa a cikin tanda a kan zafi mai zafi don 4-3 hours, yana motsawa lokaci-lokaci. Yi aiki a tebur tare da ado na dankali, dankali ko kayan lambu.
Ayyuka: 6