- Naman sa - 600 Grams
- Albasa - 2 Pieces
- Bulgarian barkono - 1 yanki
- Manna tumatir - 3 abubuwa. spoons
- Kirim mai tsami - 2 abubuwa. spoons
- Gida - 1 Art. a spoonful
- Carrot - 1 yanki
- Ruwa - Gilashin 1
- Ganye - 50 Grams
- Salt - 1 Don dandana
- Pepper - 1 Don dandana
- Spices - 1 Don dandana
- Man kayan lambu - 50 milliliters
1. Kurkura nama a karkashin ruwa mai gudu. Yanke cikin cubes. Kunna yanayin "Frying", lokacin yana da minti 30. Bada man fetur don zafi, sa'an nan kuma toya nama a kowane bangare na minti 20. 2. Kwasfa albasa, kwasfa barkono daga hatsi. Yanke kayan lambu a cikin cubes. Ƙara zuwa nama. Dukan tare toya. 3. An yi tsabtace karas, rubutun a kan babban kayan aiki. Fry tare tare da nama da kayan marmari. 4. Shirya miya: Mix ruwa, tare da kirim mai tsami, tumatir manna da gari. Mun haxa kome da kyau tare da whisk. 5. Cika cakuda da nama da kayan marmari. Kunna yanayin "Quenching", lokaci shine 1.5 hours. 6. Bayan siginar ya sauti, ƙara gishiri yankakken yankakken. Mun rufe murfin kuma bari tasa ta jiji don mintina 15, toka da aromas. 7. Da tasa a shirye! Yana da kyau tare da buckwheat ko wasu alade. Bon sha'awa!
Ayyuka: 3-4