Sambousek - Naman Gishiri

Sambousek wani karamin nama ne, ya zama mai amfani ko abun ciye-ciye. Yawanci yana cike da naman sa ko ɗan rago amma ana iya cika da feta da wasu cheeses. Yi amfani da tunaninka! An yi aiki a ƙananan kuɗi, yawanci 3 zuwa farantin.

Abin da Kayi Bukatar

• 3 kofuna waɗanda duk manufa gari
• 1 teaspoon yisti
• 1 teaspoon gishiri
• 1 kofin + ruwa mai dumi
• 1 teaspoon kayan lambu mai
• 1 lb. abincin naman sa ko rago
• 1 albasa mai yawa, yankakken yankakken ko grated
• 1 teapsoon baki barkono
• 3/4 teaspoon cumin
• 1 tablespoon man zaitun
• man fetur don frying

Yadda za a yi shi

Kullu

1. Yayyafa yisti a kan ruwa a cikin ma'auni ƙaramin - Bada damar narkewa kuma ya motsa har sai an hade.
2. Hada gari da gishiri a cikin babban kwano - Raɗa hankali a cikin ruwan yisti.
3. Mix kullu tare da hannaye ko cokali na itace.
4. Ƙara man fetur, kuma gashi mai kullu, ci gaba da haɗuwa har sai kullu ya zama na roba.
5. Yanke kullu a kananan ƙananan (game da 10-12) murfin, kuma bari ya zauna na 1 hour a wuri mai dumi.

Ciko

1. Sare albasa a man zaitun, ƙara barkono da cumin a cikin kwanon rufi.

1. Ƙara ƙasa da nama da launin ruwan kasa.
2. Ka yi ƙoƙarin tabbatar da naman da albasa da kyau.
3. Izinin kwantar.

Majalisar

1. Rubuta ƙananan ƙwayoyin kullu a cikin siffar da ake bukata, kimanin 1/16 inch na bakin ciki. Zaka iya yin ƙungiyoyi, alƙalai, murabba'i, ko crescents.
2. Sanya 1 tablespoon na nama cika, hatimi, da kuma shimfiɗa gefuna don rufe.
3. Fry har sai launin ruwan kasa a kowace gefen - kimanin minti 6.
4. Drain a tawada takarda da kuma aiki.