- Alade - 600 Grams (ɓangaren litattafan almara)
- Masararki - 700 Grams
- Albasa - 100 Grams
- Kirim mai tsami - 200 Grams
- Tura - 2 Art. spoons
- Man kayan lambu - 1/2 kofin (kwata na kwata don cin naman da kwata don frying namomin kaza.)
- Salt - 1/2 Art. spoons
- Black barkono - 1 Sanya
- Dill dill - 1 tsunkule
Rinya nama a karkashin ruwan sanyi mai sanyi, bushe kuma a yanka a kananan ƙananan. A cikin kwanon frying mai zafi, zafi da kwata kwata na man kayan lambu da kuma sanya nama mai yanka. Fry for 10-15 minti a kan zafi mai zafi don samar da wani rustdy ɓawon burodi. Sa'an nan kuma ƙara gishiri da cire daga farantin. Naman kaza wanke kuma a yanka a cikin bariki. 5 namomin kaza ajiye don yin ado. Sanya alade a cikin farantin. A cikin frying kwanon rufi fitar da saura na sunflower man fetur da sa da yanke namomin kaza. Fry har sai an buɗa ruwa da namomin kaza da rabi. Sa'an nan kuma ƙara yankakken albasa ga namomin kaza. Duk da yake namomin kaza suna soyayyen, dafa da miya. Don yin wannan, Mix kirim mai tsami, gishiri, barkono gari da dill. Lokacin da namomin kaza suka fara juya zinariya, sanya nama da miya a cikin kwanon rufi. Stew naman alade tare da namomin kaza na minti 5. A wannan lokaci, a yanka 5 namomin kaza a cikin faranti na bakin ciki kuma toya har sai zinariya a cikin kayan lambu a kan babban zafi. Har ila yau, ana shirya kayan ado tare da barkono na Bulgarian.
Ayyuka: 8