- Utamatisi - 1,5 kilogram
- Ibhubhu - izicathulo ezintathu
- I-pepper yaseBulgaria - i-Grams ayi-750
- Iigali - ii-4
- Ityuwa - 1 st. i-spoonful
- I-Sugar - 3/4 i-Glass
- I-oli yevuno - 1/2 indebe
- I-acetic essence - 1/2 amathisipuni
1. Gcoba iitamatisi, susa intloko kunye ne-peel (imizuzu embalwa, yimboze emanzini abilayo), unqande kwiinqumle uze usike kwi-blender. 2. Sika i-anyanisi kunye neepilisi zaseBulgaria zibe ngamacube, uze udlule igarlic ngokusebenzisa i-press. 3. Kwi-multivark, yongeza yonke imifuno kunye neetatayi ezigayiweyo, engeza i-garlic, anyanisi, ityuwa, iswekile, i-oyile yemifuno, uxube kwaye usethe ihora kwi-"Quenching". 4. Emva kweyure, yongeza iviniga yegesi kwaye udibanise imizuzu eyi-10 kwimodi yokufudumala. ULecho ulungele! 5. Ukuba uya kuqhubela i-lecho ebusika, sukuma uze utyilise izimbiza. Dlulisa elinye i-lecho elifudumeleyo phezu kweembiza, maye lipholile phantsi kwengubo ebusuku. Gcina efrijini.
IiNkonzo: 4