@safranbykoya: ✨ #safranbykoya #tiktokmaroc #restaurantmarrakech #marrakech

Safran Marrakech

Open In TikTok:

Region: MA

Saturday 22 June 2024 16:19:37 GMT

600416

20875

107

4571

Music

Download

No Watermark .mp4 (3.19MB) No Watermark(HD) .mp4 (136.43MB) Watermark .mp4 (6.18MB) Music .mp3

Comments

rm.snacks :

واش عادي الاطفال يدخلو واش لازم الحجز

2024-06-23 03:56:41

4

fatras.2 :

😳فين هنا

2024-06-23 00:51:26

0

Julierumb :

Is it adults only

2024-07-02 20:28:44

4

Büşra❤️‍🔥 :

هاد طمطام متعدد المواهب مشاء الله عليه كيخدم فكلشي

2024-06-23 17:51:34

37

fooddigger.nl :

I was here in november and the food was great, loved the ambiance. Will go back for sure 👌

2024-06-30 14:06:41

11

kolie🇲🇦 :

الناس ناشطة وانا كنفكر واش سالت سباطو ولا طالع هاكاك🙂

2024-06-23 23:42:47

27

okayydennnnnn :

I’m so comingggggg

2024-08-09 09:10:01

1

SJ Aviation :

see you next month @Premier Marrakech

2024-09-18 17:11:02

0

iam_Leila :

Soon 😍

2024-09-04 17:37:56

1

Miryam🌺 :

best restaurant in Marrakesh ❤️

2024-07-12 17:20:31

2

❤️نورة💜 :

سيد ذكي خدام على راسوا فاهم وقت تبارك الله 🥰

2024-06-25 00:10:48

1

Roos de Jong :

Song id???

2024-09-17 19:57:06

0

opniks10 :

I will come special for this restaurant to marakkech

2024-07-11 18:32:12

0

A.Joud🇬🇧 :

كان افضل مطعم بالنسبة الي

2024-06-27 04:54:09

0

Marocforlife :

Fier d’être marocain ❤️force à vous 👏

2024-06-22 20:44:36

14

Soukaynaⵣ🇲🇦 :

Il est foooort😍

2024-07-05 06:58:44

5

user1408530961108 :

Bonjour comment faire pour réserver

2024-08-27 09:47:55

0

Gegel :

L’adresse svp?

2024-09-12 13:08:46

2

𝑆𝘩𝑒𝑦 :

Mon resto fav 🩷

2024-08-08 21:34:58

2

Boualam :

vive le Maroc

2024-06-26 10:47:36

2

Abdelali Lghrour :

morooco ❤️🥰🤩

2024-06-24 19:11:30

3

Aimad Erraji :

Yassine tamtam ❤️❤️❤️le meilleur artiste 🙏🙏

2024-06-26 02:34:42

2

mimi30 :

Au top 😍😍😍😍😍🎶❤️❤️❤️❤️❤️🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦

2024-06-23 21:12:49

1

Hope 🤍 :

Marrakech 🔥

2024-09-14 23:01:55

0

Asmaa :

Le nom du resto svp ? Et c’est tjr comme ça ?

2024-09-20 09:23:17

0

To see more videos from user @safranbykoya, please go to the Tikwm homepage.

Other Videos

Howl’s Moving Castle babyyyy #violin #violinist #fyp #music #violintok #casinomontecarlo #mymontecarlo @Monte-Carlo SBM

Howl’s Moving Castle babyyyy #violin #violinist #fyp #music #violintok #casinomontecarlo #mymontecarlo @Monte-Carlo SBM

What to say when a buyer asks if you own the property. #wholesalehouses #realestate #investing #wholesalingrealestate #sale #wealth

What to say when a buyer asks if you own the property. #wholesalehouses #realestate #investing #wholesalingrealestate #sale #wealth

@La 님에게 회신 Kimchi tutorial Ingredients - 2 Napa cabbages - 2.5 cups of any salt - 1 asian pear - 1 apple - 4 onions - 4 green onions - 200g of chives - 500g of garlic - 25g of ginger - 300g of gochugaru - 1 radish - Kombu - Dried anchovies (dipori) - anchovy sauce - shrimp jeot - Glutinous rice flour Recipe (Cabbage) 1. Cut each Napa cabbage into quarters. 2. Mix 2 cups of salt with 2 cups of water and soak the cabbage. 3. Sprinkle salt on the thick parts of the cabbage. 4. Let it soak for 3-4 hours until the cabbage is flexible without breaking. 5. Rinse the cabbage in water to remove excess salt. 6. If it's too salty, soak it in water for an additional hour. 7. Once it reaches the right balance of not too bland or too salty, drain the water for 3 hours. Recipe (Seasoning) 1. Cut green onions into 1cm pieces, and chives into 3cm pieces. 2. In a pot, add dried anchovies, kombu, 1 onion, 1/4 of the radish, and 600ml of water. simmer for 20 minutes (broth). 3. Blend 1 asian pear, 1 apple, 3 onions, 500g of garlic, 25g of ginger, and 2 cups of the broth to make a vegetable paste. 4. Cut the remaining radish (Julienne shape cutting). 5. In a bowl, mix the julienned radish, 3 tablespoons of shrimp jeot, and 3 tablespoons of anchovy sauce. 6. In a pan, mix 50g of glutinous rice flour with 200g of water. Stir on low heat until it thickens. 7. Once thickened, mix it with the vegetable paste. 8. If it tastes bland, adjust the taste by adding shrimp jeot or anchovy sauce. Recipe (assemble) 1. Add the seasoning to each layer of cabbage. 2. Seal the finished kimchi and ferment it at room temperature for 3-4 days. 3. After that, store it in the refrigerator and enjoy it 재료 - 배추 2통 - 소금 2.5컵 - 배 1개 - 사과 1개 - 양파 4개 - 대파 4개 - 쪽파 200g - 마늘 500g - 생강 25g - 고추가루 300g - 무 1개 - 다시마 - 디포리 - 멸치 액젓 - 새우젓 3T - 찹쌀가루 레시피 (배추) - 배추를 1/4 토막 낸다. - 소금 2컵과 물 2컵을 섞어주고 배추를 담군다 - 소금을 배추 두꺼운 부분에 뿌려준다 - 3~4시간 절여준다 (배추가 부러지지 않고 휘어질때까지) - 물에 씻어 배추에 붙어있는 소금을 제거한다 - 너무 짜면 물에 1시간 담궈 놓는다 - 싱겁지도 짜지도 않은 알맞는 상태가 되었다면 3시간동안 물을 빼준다 레시피 (양념) - 대파를 1cm 크기로 잘라주고, 쪽파는 3cm 크기로 잘라준다 - 디포리, 다시마, 양파 1개, 무 1/4개, 물 600ml를 넣고 20분간 약불에 끓여준다 (육수) - 배 1개, 사과 1개, 양파 3개, 마늘 500g, 생강 25g, 육수 2컵을 넣어 갈아준다 (야채 페이스트) - 남은 무를 채썰어준다(줄리엔 모양) - 무와 멸치액젓 3T, 새우젓 3T를 볼에 넣고 섞어준다 - 야채 페이스트와 고추가루 300g, 대파, 쪽파를 넣어준다 - 찹쌀 가루 50g, 물 200g를 섞은 뒤 약불에 저어주며 바닥을 긁으며 끓여준다. - 점도가 나오면 양념과 섞어준다 - 간이 싱겁다면 새우젓이나 멸치액젓으로 간을 한다 레시피 - 양념을 배추 층마다 다 발라준다 - 다 만든 김치는 밀봉시키고 3~4일간 상온에 발효시켜준다 - 그 이후 냉장고에 보관하며 조금씩 꺼내 먹으면 된다 #kimchi #김치 #tiktokfood #koreanfood #korean

@La 님에게 회신 Kimchi tutorial Ingredients - 2 Napa cabbages - 2.5 cups of any salt - 1 asian pear - 1 apple - 4 onions - 4 green onions - 200g of chives - 500g of garlic - 25g of ginger - 300g of gochugaru - 1 radish - Kombu - Dried anchovies (dipori) - anchovy sauce - shrimp jeot - Glutinous rice flour Recipe (Cabbage) 1. Cut each Napa cabbage into quarters. 2. Mix 2 cups of salt with 2 cups of water and soak the cabbage. 3. Sprinkle salt on the thick parts of the cabbage. 4. Let it soak for 3-4 hours until the cabbage is flexible without breaking. 5. Rinse the cabbage in water to remove excess salt. 6. If it's too salty, soak it in water for an additional hour. 7. Once it reaches the right balance of not too bland or too salty, drain the water for 3 hours. Recipe (Seasoning) 1. Cut green onions into 1cm pieces, and chives into 3cm pieces. 2. In a pot, add dried anchovies, kombu, 1 onion, 1/4 of the radish, and 600ml of water. simmer for 20 minutes (broth). 3. Blend 1 asian pear, 1 apple, 3 onions, 500g of garlic, 25g of ginger, and 2 cups of the broth to make a vegetable paste. 4. Cut the remaining radish (Julienne shape cutting). 5. In a bowl, mix the julienned radish, 3 tablespoons of shrimp jeot, and 3 tablespoons of anchovy sauce. 6. In a pan, mix 50g of glutinous rice flour with 200g of water. Stir on low heat until it thickens. 7. Once thickened, mix it with the vegetable paste. 8. If it tastes bland, adjust the taste by adding shrimp jeot or anchovy sauce. Recipe (assemble) 1. Add the seasoning to each layer of cabbage. 2. Seal the finished kimchi and ferment it at room temperature for 3-4 days. 3. After that, store it in the refrigerator and enjoy it 재료 - 배추 2통 - 소금 2.5컵 - 배 1개 - 사과 1개 - 양파 4개 - 대파 4개 - 쪽파 200g - 마늘 500g - 생강 25g - 고추가루 300g - 무 1개 - 다시마 - 디포리 - 멸치 액젓 - 새우젓 3T - 찹쌀가루 레시피 (배추) - 배추를 1/4 토막 낸다. - 소금 2컵과 물 2컵을 섞어주고 배추를 담군다 - 소금을 배추 두꺼운 부분에 뿌려준다 - 3~4시간 절여준다 (배추가 부러지지 않고 휘어질때까지) - 물에 씻어 배추에 붙어있는 소금을 제거한다 - 너무 짜면 물에 1시간 담궈 놓는다 - 싱겁지도 짜지도 않은 알맞는 상태가 되었다면 3시간동안 물을 빼준다 레시피 (양념) - 대파를 1cm 크기로 잘라주고, 쪽파는 3cm 크기로 잘라준다 - 디포리, 다시마, 양파 1개, 무 1/4개, 물 600ml를 넣고 20분간 약불에 끓여준다 (육수) - 배 1개, 사과 1개, 양파 3개, 마늘 500g, 생강 25g, 육수 2컵을 넣어 갈아준다 (야채 페이스트) - 남은 무를 채썰어준다(줄리엔 모양) - 무와 멸치액젓 3T, 새우젓 3T를 볼에 넣고 섞어준다 - 야채 페이스트와 고추가루 300g, 대파, 쪽파를 넣어준다 - 찹쌀 가루 50g, 물 200g를 섞은 뒤 약불에 저어주며 바닥을 긁으며 끓여준다. - 점도가 나오면 양념과 섞어준다 - 간이 싱겁다면 새우젓이나 멸치액젓으로 간을 한다 레시피 - 양념을 배추 층마다 다 발라준다 - 다 만든 김치는 밀봉시키고 3~4일간 상온에 발효시켜준다 - 그 이후 냉장고에 보관하며 조금씩 꺼내 먹으면 된다 #kimchi #김치 #tiktokfood #koreanfood #korean

The Uber & DoorDash spending is insane #CapCut #wholesalehouses #entrepreneur #wealth

The Uber & DoorDash spending is insane #CapCut #wholesalehouses #entrepreneur #wealth

About

Robot

Legal

Privacy Policy