@irinasarapulova1988: #лето

Ирина Сарапулова

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Region: KZ

Thursday 11 July 2024 07:20:15 GMT

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Lala Patidar :

hi

2024-07-15 12:51:24

0

vasya :

of💞💋💋

2024-11-12 19:42:20

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alaaza :

Hello❤️❤️❤️

2024-08-22 08:32:32

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Ahmad 79 :

Wow

2024-09-16 18:28:07

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qadir teymur oglu :

🥰🥰❤oooo

2024-07-31 20:12:27

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الروس :

nice

2024-07-15 13:18:35

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Alex Hosei :

Super 🔥

2024-07-20 08:06:08

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S a h i b :

🥀🥀🥀you are very beautiful 🌹🌹🌹🌹

2024-07-14 08:27:04

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Ha #fuouryoupage #fyoupage #xybca #fyviralvideo

Ha #fuouryoupage #fyoupage #xybca #fyviralvideo

بس انساك بعدين. 💔#npr1🌚 #فليح🍿

بس انساك بعدين. 💔#npr1🌚 #فليح🍿

Bain Narayn (between two 🔥s) or as commonly known as Knafe b’Ashta Ingredients makes 10-14 inch pan: • Pack of knafeh (Kataifi) around 400-500 grams • 4-6 tbsp of ghee • 2 cups sugar • 1.5 cups of water • 1 tsp of lemon juice • 6 cups of milk • 1 cup of heavy whipping cream • 3 tbsp of lemon juice • 1/2 cup of cornstarch • 1/4 cup of semolina (optional) • 1/2 tsp of rose water (optional) • Chopped pistachio for garnish Ashta 1. Heat 4 cups of whole milk to 175f on medium heat. Stir occasionally 2. Turn off heat and add the lemon juice and stir gently for 5 seconds and let sit for 10-15min to coagulate 3. Empty into a cheese cloth and let it strain for an hour 4. In the same pot, add 2 cups of milk, 1/2 cup of cornstarch, the whipping cream (and semolina and rose water if desired) and whisk. Once thicken, add the curds from step 3 and mix well. Let it cool and place in a refrigerator for an hour Sugar syrup: 1. Add sugar and water to a pot and set to medium heat and bring to boil 2. Once starts boiling, add the 1 tsp of lemon juice, lower to simmer for 10 minutes 3. Let it cool to room temperature Assembly and baking: 1. Hydrate the knafeh dough using a water spray and split to two 2. Add two tbsp of ghee to pan and spread evenly 3. Layer half of Kataifi dough on the gheed pan, then add a piece of plastic wrap, cover with same size pan then add weight to press for 30 min. 4. Preheat oven to 450F or 230C 5. Once pressed, add a layer of Ashta and even out 6. Add the remaining Kataifi dough to cover the Ashta, tuck the edges and use another pan to press gently. 7. Add melted ghee and place in the oven on the lower rack for 30 min, rotate the pan occasionally and check for the edges as they start browning 8. Grease another size pan with the remaining ghee 9. Take out the knafeh pan from the oven, add the second pan and flip 10. Place back in the oven for another 10-15 minutes or until golden brown 11. While hot, add the syrup and let it soak for 30 minutes, then cut when it cooled off completely. 12. Add pistachio and serve #BainNarayen #kunafeh #knafeh #ashta #dessert #sweets

Bain Narayn (between two 🔥s) or as commonly known as Knafe b’Ashta Ingredients makes 10-14 inch pan: • Pack of knafeh (Kataifi) around 400-500 grams • 4-6 tbsp of ghee • 2 cups sugar • 1.5 cups of water • 1 tsp of lemon juice • 6 cups of milk • 1 cup of heavy whipping cream • 3 tbsp of lemon juice • 1/2 cup of cornstarch • 1/4 cup of semolina (optional) • 1/2 tsp of rose water (optional) • Chopped pistachio for garnish Ashta 1. Heat 4 cups of whole milk to 175f on medium heat. Stir occasionally 2. Turn off heat and add the lemon juice and stir gently for 5 seconds and let sit for 10-15min to coagulate 3. Empty into a cheese cloth and let it strain for an hour 4. In the same pot, add 2 cups of milk, 1/2 cup of cornstarch, the whipping cream (and semolina and rose water if desired) and whisk. Once thicken, add the curds from step 3 and mix well. Let it cool and place in a refrigerator for an hour Sugar syrup: 1. Add sugar and water to a pot and set to medium heat and bring to boil 2. Once starts boiling, add the 1 tsp of lemon juice, lower to simmer for 10 minutes 3. Let it cool to room temperature Assembly and baking: 1. Hydrate the knafeh dough using a water spray and split to two 2. Add two tbsp of ghee to pan and spread evenly 3. Layer half of Kataifi dough on the gheed pan, then add a piece of plastic wrap, cover with same size pan then add weight to press for 30 min. 4. Preheat oven to 450F or 230C 5. Once pressed, add a layer of Ashta and even out 6. Add the remaining Kataifi dough to cover the Ashta, tuck the edges and use another pan to press gently. 7. Add melted ghee and place in the oven on the lower rack for 30 min, rotate the pan occasionally and check for the edges as they start browning 8. Grease another size pan with the remaining ghee 9. Take out the knafeh pan from the oven, add the second pan and flip 10. Place back in the oven for another 10-15 minutes or until golden brown 11. While hot, add the syrup and let it soak for 30 minutes, then cut when it cooled off completely. 12. Add pistachio and serve #BainNarayen #kunafeh #knafeh #ashta #dessert #sweets

marwat final cal 24 nov

marwat final cal 24 nov

#skytradeaviation #fypシ゚viral🖤tiktok☆♡🦋myvideo #fypviraltiktok🖤シ゚☆♡ #forevergrateful

#skytradeaviation #fypシ゚viral🖤tiktok☆♡🦋myvideo #fypviraltiktok🖤シ゚☆♡ #forevergrateful

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