- hatsi faro - 1 kofin
- gishiri - Don dandana
- tafarnuwa - 1 hakori
- Pine kwayoyi - 1/4 Kofuna
- lemun tsami, ruwan 'ya'yan itace - 1 yanki
- kananan ja kwan fitila - 1/2 Pieces
- manyan tumatir - 2 guda (ko 450 grams na ceri tumatir)
- kananan kokwamba - 1 yanki
- bank of mutton pea - 1 yanki (450 g)
- Feta cuku - 1 kofin
- man zaitun - abubuwa 3. spoons
- sabon faski - 1/4 kofin
1. Gishiri yanke albasa da albasarta. Yanke kokwamba a cikin guda 4 sannan a yanka a cikin rawanin 8 mm. Yanka tumatir. Idan kuka yi amfani da tumatir, ku yanke su cikin rabi. Kwasfa peas da bushe su. Crumble da ceta Feta. Ku zo 900 ml na ruwa a saucepan zuwa tafasa, ƙara hatsin Farro da teaspoons 2 na gishiri. Cook don minti 20, har sai hatsi ya shirya, dan kadan ya kasance mai ƙarfi. Cire ruwan. 2. Sanya ruwan 'ya'yan itace daga lemun tsami a cikin babban kwano, ƙara albasa albasa da naman gishiri. Ajiye. Finely sara da faski. Raƙa kwanon frying tare da kwanon rufi wanda ba shi da katako a matsanancin zafi. Ƙara tafarnuwa da soyayyen, sauyawa 1 lokaci, har launin ruwan kasa, kimanin minti 2. Ɗauki tafarnuwa daga cikin kwanon frying. Ƙara kwayoyi kwayoyi a cikin kwanon frying da kuma toya, yana motsawa har sai an yi la'akari da kwayoyi don minti 3-4. Cire kwayoyi daga gurasar frying. A lokacin da tafarnuwa ya isasshe sanyi, tsaftace shi kuma ya wuce ta cikin nama. 3. Yi amfani da kayan albasa da ruwan 'ya'yan itace tare da albasa a cikin ruwan' ya'yan lemun tsami. Bari salatin ya tsaya a dakin da zafin jiki na minti 10 kafin ya yi hidima.
Ayyuka: 3-4