- Wuyan naman alade - 2 Kilogram
- Albasa - 2-3 guda
- Hasken ruwa - 0,5 Lita
- Tafarnuwa - 2-3 hakora
- Bay ganye - 2-3 guda
- Spicy ganye - - To dandana (tarragon, oregano, Rosemary, da dai sauransu)
- Salt - - Don dandana
Kwan zuma na naman alade (nama mai taushi sosai, wanda ya dace da pilaf da shish kebab) ya kamata a wanke sosai a ƙarƙashin ruwa mai gudu, dan kadan da aka wanke da toshe kuma a yanka a kananan guda, kimanin 3.5 x 3.5 cm. Sanya a saucepan. Albasa da kuma tsabta ko grate ko kara a cikin wani blender. A juicier da albasa, mafi kyau. Saka albasa a cikin kwanon rufi da nama, ƙara kayan yaji, yankakken tafarnuwa, zuba giya da kuma haɗuwa da kyau. Rufe murfin kuma a cikin sanyi don awa 5 a kalla. Daidai - da dare. Kafin haɗewa zuwa skewers, akalla sa'a daya don kiyaye kwanon rufi. Sa'an nan kuma ku haɗa abin da ke ciki, kowannensu yayi kokarin kawar da albasa gruel (zai iya ƙonewa da caji a cikin naman alade) da kuma zana a kan skewers ko saka a kan grate. Gishiri da gasa, sau da yawa juya juyayi a kusa da bayanansa da kuma shayar da nama tare da irin giya guda ɗaya (sai dai in ba haka ba, har yanzu ba a bugu ba yayin da yake cin nama). Shin tare da ganye, burodi da burodi mai saurin shuki, don wanke tare da giya ko ruwan inabi, rumble, chomp, yatsan yatsunsu kuma ku nemi ƙarin kari! ;)
Ayyuka: 5-7