- hatsi bulgur - gilashin 1
- ruwan zãfi - gilashin 1
- Basil ganye - 1 kofin
- mint ganye - 1 kofin
- faski bar - 1 kofin
- tumatir - 300 grams (sliced)
- tafarnuwa - 1 hakori
- giya vinegar - 2 abubuwa. spoons
- man zaitun - 1 st. a spoonful
- albasa kore - 2 guda
- lemun tsami - 1 Kayan (ruwan 'ya'yan itace)
- gishiri - 1 1/2 teaspoons
- Freshly ƙasa barkono - - To dandana
Yi la'akari da tanda zuwa digiri 220. Sanya bulgur a cikin kwano mai zafi, ƙara gilashin ruwan zãfi da kuma haɗuwa. Kusa kusa da sanya a cikin firiji har sai an shayar da ruwa, don 1 hour. Mix bulgur tare da yankakken ganye. Tsoma tumatir tare da tafarnuwa, vinegar, 1 teaspoon na man fetur da 2 tablespoons na sliced ganye. Saka a kan takardar burodi da gasa har sai tumatir zasu fara laushi, kimanin minti 12. Izinin kwantar. Ƙara gurasar tumatir da aka ƙasa, sauran sauran sliced ganye, kore albasa, ruwan 'ya'yan lemun tsami, gishiri, barkono da sauran 2 teaspoons man fetur zuwa ga bumagur. Mix a hankali. Yi ado tare da koren ganye kuma ku bauta.
Ayyuka: 4