- Dried namomin kaza - 200 Grams (pre-jiƙa namomin kaza a cikin ruwa mai dumi)
- Fresh jujjuya - 200 Grams
- Sauerkraut - 150 Grams
- Fresh kabeji - 400 Grams
- Marinated ko pickled cucumbers - 200 Grams
- Albasa - 150 Grams
- Karas - 150 Grams
- Manna tumatir - 5 abubuwa. spoons
- Capers - 3 Art. spoons
- Man kayan lambu - 2-3 Art. spoons
- Fresh ganye - - To dandana (faski, Dill, basil - ka zabi)
- Bay ganye - 3-4 sassa
- Salt, barkono, kayan yaji - - Don dandana
- Black Zaitun - - Don dandana
Cikakken namomin kaza, tare da ruwa, mun sanya cikin saucepan da kuma ƙara 1.5 lita na ruwan sanyi. Ku zo a tafasa kuma ku bar don dafa tsawon minti 30. Mun yanke namomin kaza a cikin kananan guda ko faranti. Finely sara da albasa. Karas uku a matsakaici ko manyan grater. Pickled cucumbers a yanka a cikin cubes. Finely shred kabeji. Albasa ana soyayyen man fetur. Ƙara karas zuwa albasa. Sa'an nan a can za mu sanya cucumbers da sauerkraut. Soya na minti 2-3. Ƙara sabon kabeji, gishiri, barkono, tumatir manna da kuma stew na minti 10-15 don yin launin kabeji. A lokaci guda, za mu sa sabo ne namomin kaza, da kuma bayan da bay ya fita cikin tafasa mai gishiri. Canja kayan lambu a cikin saucepan, dafa don minti 7-10. Ƙara dan kadan gishiri, ganye da kayan yaji don dandana kuma bada hodgepodge zuwa infuse na minti 10-15. Muna zubo a kan faranti, a cikin kowane farantin mun sanya baki baki ko yanke itacen zaitun.
Ayyuka: 8-9