@45ns_: هواي اثار ضلت 🖤 | #شعر #شعر_شعبي_عراقي #شعراء_وذواقين_الشعر_الشعبي #شعراء_الجنوب #صباح_الهلالي #تيك_توك

شـّعـر | ١٤٤٦ هـ
شـّعـر | ١٤٤٦ هـ
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Region: IQ
Monday 25 September 2023 17:00:38 GMT
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bm__6a
كرآࢪ ♡♕ :
والقرآن ستوني عرفت هوه شاعر لله يرحمه
2024-08-02 21:19:06
4
o6_om
☊ⓏⒶⓎⒹ☊ :
لا تتراجع أبداً النجاح الحقيقي يستغرق وقتاً
2023-09-25 19:54:33
3
19themoon
19TheMoon :
🥺🥺🥺
2023-11-14 16:00:42
1
alkrky39
مرتضى الكركي (MORTha ALKRKY) :
افضل شاعر في البلد
2024-08-27 12:07:48
0
user7547182805694
Osman Ahmed :
شقد احب هاد الشاعر 😭
2024-08-18 23:12:59
0
dywvcfea3pu6
العراقي الوفي :
الله الله
2024-07-27 10:54:42
0
fdhsjsjkhdjysu
fdhsjsjk hdjysu :
😢الله يرحمه
2024-04-27 14:53:41
0
safy_850
عاشق الليل :
الله يرحمك يا خوي صباح
2024-03-14 14:10:28
0
10_nk2
nkfootballgaming :
روح براحتك بس حـوبـتي توازيـك ♡
2023-09-25 17:37:26
0
e._2ww
سَــكـٓولــزَ😨✌🏻 :
اني صباح الهلالي يصير عمي اخو ابوي اترحموله💔
2024-03-31 22:00:23
0
reemnbv1
جۣۗـۙكۣۗـۙآرهۣۗہ :
هواي اثار ضلت بس الم الا المخطط يسموني بكثرهن عندي جروح من التفت تلتاف الان وحد بوحدي صرت اشهدهن
2024-06-28 08:58:39
1
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Other Videos

COOKING EVERY FISH IN THE WORLD 🐟 🌎  • Episode 24 - Coley / Coalfish / Saithe • BIN: Pollachius virens FR: Lieu noir / colin noir GER: Köhler / Seelachs IT: Merluzzo carbonaro o nero  ESP: Carbonero / Fogonero CRO-SRB: nema 😢 • Fish: Fin + Bone Fulham Special props: @Bar Kroketa @Chef Daniel Boulud  • Recetas con pescado: croquetas de bacalao 🔥 Spanish food at its finest, delicious croquettes made with coalfish. Special thanks to Chef Nicole of London’s no 1 croquettes restaurant Bar Kroketa in Soho 🙏 oh.. I may also have nicked the aioli recipe from Chef Daniel Boulud of Restaurant Daniel in New York 😅 • Ingredients (for 2): Croquettes / croquetas: 200g fish fillet 100g butter 110g flour 770ml milk 10g katsuobushi Bay leaves  10 white peppercorns 2 chopped leeks Chopped chives Flour for dusting 2 eggs 150g panko Aioli: 2 egg yolks 1 tbsp mustard  1 tbsp vinegar 150ml rapeseed oil  75ml olive oil 4 garlic cloves Pinch of Espelette pepper Splash of lemon juice • Recipe: 1. Fillet the fish as shown in this reel, or alternatively get some lovely fillets from your fishmonger. 2. Béchamel: add milk, bay leaves and peppercorns to a pot and bring to a simmer. Add katsuobushi and fish fillet and poach for 6 minutes. Reserve the fish and sieve off the milk. Melt butter, sweat down the leeks, add flour and cook for a few minutes. Pour in milk bit by bit and cook until the béchamel thickens. Add poached fish and chives. Keep in the fridge for a minimum of 2 hours. 3. Form croquettes and bread with flour, eggs and panko. Deep fry at 180C for 3 minutes or until golden brown. 4. Aioli: combine yolks, mustard and vinegar in a bowl and mix. Slowly pour in the oils, then finish by adding the pureed blanched garlic, Espelette pepper and lemon juice. Serve as dip with the kroketas and enjoy! 🥳 • #croquetas #croquette #EasyRecipe #delicious #fish
COOKING EVERY FISH IN THE WORLD 🐟 🌎 • Episode 24 - Coley / Coalfish / Saithe • BIN: Pollachius virens FR: Lieu noir / colin noir GER: Köhler / Seelachs IT: Merluzzo carbonaro o nero ESP: Carbonero / Fogonero CRO-SRB: nema 😢 • Fish: Fin + Bone Fulham Special props: @Bar Kroketa @Chef Daniel Boulud • Recetas con pescado: croquetas de bacalao 🔥 Spanish food at its finest, delicious croquettes made with coalfish. Special thanks to Chef Nicole of London’s no 1 croquettes restaurant Bar Kroketa in Soho 🙏 oh.. I may also have nicked the aioli recipe from Chef Daniel Boulud of Restaurant Daniel in New York 😅 • Ingredients (for 2): Croquettes / croquetas: 200g fish fillet 100g butter 110g flour 770ml milk 10g katsuobushi Bay leaves 10 white peppercorns 2 chopped leeks Chopped chives Flour for dusting 2 eggs 150g panko Aioli: 2 egg yolks 1 tbsp mustard 1 tbsp vinegar 150ml rapeseed oil 75ml olive oil 4 garlic cloves Pinch of Espelette pepper Splash of lemon juice • Recipe: 1. Fillet the fish as shown in this reel, or alternatively get some lovely fillets from your fishmonger. 2. Béchamel: add milk, bay leaves and peppercorns to a pot and bring to a simmer. Add katsuobushi and fish fillet and poach for 6 minutes. Reserve the fish and sieve off the milk. Melt butter, sweat down the leeks, add flour and cook for a few minutes. Pour in milk bit by bit and cook until the béchamel thickens. Add poached fish and chives. Keep in the fridge for a minimum of 2 hours. 3. Form croquettes and bread with flour, eggs and panko. Deep fry at 180C for 3 minutes or until golden brown. 4. Aioli: combine yolks, mustard and vinegar in a bowl and mix. Slowly pour in the oils, then finish by adding the pureed blanched garlic, Espelette pepper and lemon juice. Serve as dip with the kroketas and enjoy! 🥳 • #croquetas #croquette #EasyRecipe #delicious #fish

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