- Basil Fresh - 70 Grams
- Pulp na rago - 300 Grams
- Man kayan lambu - 30 milliliters
- Girma hatsi shinkafa - 100 Millititers
- Sweet kore barkono - 5 guda
- Albasa - 2 Pieces
- Zira - 1 teaspoon
- Black barkono ƙasa - 1 teaspoon
- Salt - 2.5 teaspoons
- Red tumatir - 500 Grams
- Cilantro - 70 Grams
- Eggplants - 500 Grams
- Naman sa - 700 Grams
- Tafarnuwa - 4 Yankakken
1. Da farko, shirya abin sha. Ta wurin mai naman nama mun juya nama, don mincemeat ya fi kyau ya dauki naman sa, kuma ya ƙara naman alade ko rago. Mun dauki naman sa - 70%, da rago da mai - 30%. 2. Yanzu, har zuwa rabin dafa, bari mu tafasa tafasa shinkafa, ruwa da gishiri, da kuma wanke shinkafa a cikin ruwan sanyi. Cikakken albasa da albasa kadan (za ku iya amfani da bugun jini). Duk wannan mun kara zuwa nama. 3. Yi amfani da ziru turmi, tare da wasu kayan yaji, barkono barkono da gishiri, ƙara zuwa nama. Ƙananan hannayen da aka yi wa hannu. 4. Yanzu bari mu magance kayan lambu. Yawancin barkono an yanke, an cire kayan ciki, muna kuma tsaftace tsire-tsire daga tsirrai, yanke saman tumatir, kuma mu tsabtace cibiyar ta tsakiya tare da teaspoon (ba mu buƙatar fitar da nama, amma a saka a cikin kwano). Kayan lambu suna ƙin ƙari kuma an ƙaddara su daidai. 5. Zuba cikin man fetur, daga ƙasa game da yatsan. Tumatir, aubergines da barkono suna dage farawa a cikin yadudduka. Ya kamata su kasance da kyau sosai. 6. Don zubawa, murkushe nama na tumatir, yayyafa tafarnuwa a nan, ƙara rabin gilashin ruwa da ɗan gishiri. Cika dukan kayan lambu, a yayyafa shi tare da basil mai gushe, dafa a kan matsanancin zafi. Bayan tafasa, rage wuta da sa'a daya da rabi ko biyu dafa tare da murfin rufewa.
Ayyuka: 6