- rago - 2 Kilogram
- tafarnuwa - 1 yanki
- dankali - 1 Kilogram
- ruwan zafi - 500 milliliters
- lemun tsami - 1 Kayan (ruwan 'ya'yan itace)
- man zaitun - 3 st. spoons
- salted sage - 1/2 teaspoonfuls
- Cumin tsaba - 1/2 teaspoons
- Dill Dill - 1/2 teaspoons
- barkono baƙar fata da gishiri - - Don dandana
Tafarnuwa an raba shi a cikin hakora kuma an tsabtace shi. Da dama daga cikinsu an yanke su cikin guda, wanda aka sanya a cikin nama. Wajibi ne a sanya sau da dama a cikin filaye na naman sa. Ana tsabtace dankali, sannan a yanka shi zuwa kashi 4. An sanya naman alade a cikin wani daji da kuma zuba ruwan 'ya'yan lemun tsami tare da man zaitun, gishiri da barkono an kara. Frying minti 20-30 a 220 C kuma a yada shi da ruwan 'ya'yan itace, wanda aka kafa. Bayan haka, a yanka dankali, ganye, tafarnuwa, cumin, ruwa. Yanayin zazzabi ya sauko zuwa 190 C kuma nama da dankali suna kwance har sai an shirya, a wani lokacin ana zuba tare da kayan abincin. Yanke naman alade da aka yanka a cikin kayan da kuma sanya a kan tasa, ya kara tasa a gefe.
Ayyuka: 4