- kwai - 8 guda
- Gurasa na hatsi - 80 Grams
- Butter - 40 Grams
- vinegar - 50 grams
- gishiri - 3 Sanya
- madara - 400 milliliters
- alkama alkama - 40 Grams
- Cikada wuya - 50 Grams
- ganye - - Don dandana
Na farko mun shirya madara madara. Kafa gari a kan man har sai ƙanshi na kwaya. Ƙananan sanyi, mai dumi madara don nuna daidaito, gishiri. Tafasa dukan cakuda don minti 5-7 a kan karamin wuta. Mu dauki gurasa. Cire daga jikinta ɓawon nama, yanke jiki a cikin guda 4 ta 6 cm kuma toya cikin man har sai launin ruwan kasa. Zaka iya sauƙaƙe burodin kawai a cikin yisti. An yi nama a cikin "jaka" (kwai-dabba) ba tare da harsashi ba. Don yin wannan, kara gishiri da vinegar zuwa ruwa, kawo shi a tafasa, kuma yada ruwan dan kadan don samar da rami, zuba a cikin qwai. Muna dafa don minti 3-3.5. Za a ɗanɗana su tare da gyare-gyare a gefuna. Ƙananan gefuna suna ƙusa. Muna shafa katako mai wuya a kan grater. Mun sanya tanda ta dumi zuwa digiri 230. A cikin frying pan da muka sanya a kan shirye-shiryen burodi, a kansu a kwai kwai kwai da kuma cika shi da madara miya. Yayyafa da grated cuku da ganye da kuma gasa a cikin tanda 10-12 minti kafin crusting. Tattalin tasa daga sama don man shanu mai narkewa kuma yayi aiki a kan tebur zafi. Bon sha'awa!
Ayyuka: 3-4