@darya_daratue: #سلاو#لەهەوادارانی #ڕۆستەم_سابیری🥺🥀🖤 #ڕەحمەتی😔💔 #هەولێر_سلێمانی_دەهۆک_ڕانیه_کەرکوک

دەریــا ڕۆســـتـــەمــی🖤☝🏻
دەریــا ڕۆســـتـــەمــی🖤☝🏻
Open In TikTok:
Region: IQ
Thursday 08 August 2024 23:08:16 GMT
48649
3176
338
72

Music

Download

Comments

yusf.ranyay11
Yᵤₛf_ᵣₐₙyₐy🖤 :
دەریای گوڵ ودڵ❤️🌹
2024-08-08 23:20:35
3
3ula._.bokany
بـــــــۆکانی~🖤🥀 :
دەرەی🖤
2024-08-09 09:16:45
2
h.ara4
ئِــَـِ١٣ـّْآرِەُ🇩🇪☝🏽 :
دەریابرا🖤🖤
2024-08-09 10:14:36
2
sahand.azadi
𝗒𝖺𝗑𝗂 💥x13 :
Bray xom ♥️
2024-08-09 00:07:27
3
i.moon74
𝙼𝙰𝙷𝙳𝙸"𝙱𝙰𝚁𝙱𝙴𝚁𝚂💈 :
دەریا ڕۆستەمی🖤🔥
2024-08-10 13:27:59
2
namr_280
🇭🇺⃤︎𓆩NAMR 𓆪 :
دڵی🌹🖤
2024-08-09 08:12:11
2
messi743
ته نها خودا بؤ هه ميشه🖤☝ :
شازه ده ريا🖤🌹
2024-08-09 17:08:30
2
zedan13.13
{ZEDAN}:13 :
شازە🥀
2024-08-09 06:35:18
2
halmat_badawa
Halmat_badawa :
دڵی🥰
2024-08-08 23:20:48
2
rebwar._.xaelane
Rebwar._.Tayrawa 89 :
jwana bra♥️
2024-08-23 09:16:50
1
kaewan.karzan6
Kaewan Karzan :
بژ ی🖤🖤
2024-09-22 04:41:59
1
rasha_gevara2
RASHA_GEVARA :
برای من با قوربانت بم برا گیان ❤
2024-08-12 19:52:14
1
eso_zirak01
یوسف____داراتوو :
دلی فەرماندە ❤❤
2024-08-09 03:28:28
1
sura_bastapyaza13
Sura/💔سورە :
خۆشەویستی براکام🌹♥️
2024-08-23 14:34:32
0
hamayaxe340
Anas kashan :
برایت🌹
2024-08-09 02:13:38
0
itzz.mabast00
ℳ⚜️ :
دڵی🖤
2024-08-09 12:05:08
1
payay_rayd_ali0
﮼ پەیە﮼𓆩Paya𓆪﮼ :
ئەزیزی🥰
2024-08-16 16:19:51
0
3adl0daratu
الشیخ عبدالعزیز ملتورلی جهمی :
رۆستەم سابیر و دەریای خۆشەویست❤️
2024-08-13 09:04:39
0
sura._.yaxi13
ᯓ 𓆩 ˹ 𝚈𝙰𝚇𝙸سہوڒٍە ˼ 𓆪☬,࿅ :
قاید
2024-08-10 13:58:51
0
mahamad_dyar
Mahamad dyar :
برای خۆم🥰🖤
2024-08-08 23:16:30
0
hama_yaxi_l
حەمەی سێبیران🦅🤫 :
برای🥀👍
2024-08-09 19:15:00
0
dana_madridy8
DANA :
پیاو🖤
2024-08-12 03:50:35
0
h.ara4
ئِــَـِ١٣ـّْآرِەُ🇩🇪☝🏽 :
دەریا
2024-08-09 17:42:42
0
hamran__editor
🧟‍♂️🤎﮼عیمۆ :
برای من🖤
2024-09-12 21:41:54
0
hastyar2024123
قوتە١٣ :
شازە
2024-08-08 23:10:59
0
To see more videos from user @darya_daratue, please go to the Tikwm homepage.

Other Videos

🍷 Sauces Like a Chef, Episode 17 Red Wine Sauce Hit the link in our bio for the recipe PDF. Ingredients: 30g beef fat 2 tbsp vegetable oil 2 carrots, finely sliced 2 onions, finely sliced 250g button mushrooms, sliced 400g beef trim 500g roasted beef bones 250g roasted Chicken bones 250 ml port 1 bottle red wine 3 rosemary sprigs 3 thyme sprigs 1 star anise 1/2 tsp whole black peppercorns 4 cloves garlic, lightly crushed 750ml stock Water to cover Handful parsley stalks More fresh parsley Bunch tarragon 25g cold butter, cubed Method: 1. Heat the beef fat and oil in a heavy-based pan and brown the beef trim. Stir in the onions, star anise, peppercorns, carrots, mushrooms and garlic cloves. 2. Brown the meat and vegetables over a medium / high heat for 5 minutes of so. 3. Now use the half the port and half the red wine to deglaze the pan, scraping any crusty bits from the bottom of the pan. 4. Reduce the wine and the port for a few minutes. 5. Add the bones to the pan, followed by the stock and enough cold water to cover. 6. Bring to the boil, skim off any scum. 7. Simmer for two hours, strain through a chinois, pressing to extract as much liquid as possible. 8. Leave to cool and remove any solidified fat. 9. Bring to the boil, skimming again, and reduce by about three quarters until thickened. 10. Remove the reduced stock from the pan and pour in the remaining red wine and port and reduce again until syrupy and return the stock to the red wine reduction. 11. Add the fresh parley and tarragon followed by the cold butter, whisking it in to emulsify. 12. Allow the herbs to infuse briefly before straining again and serving.
🍷 Sauces Like a Chef, Episode 17 Red Wine Sauce Hit the link in our bio for the recipe PDF. Ingredients: 30g beef fat 2 tbsp vegetable oil 2 carrots, finely sliced 2 onions, finely sliced 250g button mushrooms, sliced 400g beef trim 500g roasted beef bones 250g roasted Chicken bones 250 ml port 1 bottle red wine 3 rosemary sprigs 3 thyme sprigs 1 star anise 1/2 tsp whole black peppercorns 4 cloves garlic, lightly crushed 750ml stock Water to cover Handful parsley stalks More fresh parsley Bunch tarragon 25g cold butter, cubed Method: 1. Heat the beef fat and oil in a heavy-based pan and brown the beef trim. Stir in the onions, star anise, peppercorns, carrots, mushrooms and garlic cloves. 2. Brown the meat and vegetables over a medium / high heat for 5 minutes of so. 3. Now use the half the port and half the red wine to deglaze the pan, scraping any crusty bits from the bottom of the pan. 4. Reduce the wine and the port for a few minutes. 5. Add the bones to the pan, followed by the stock and enough cold water to cover. 6. Bring to the boil, skim off any scum. 7. Simmer for two hours, strain through a chinois, pressing to extract as much liquid as possible. 8. Leave to cool and remove any solidified fat. 9. Bring to the boil, skimming again, and reduce by about three quarters until thickened. 10. Remove the reduced stock from the pan and pour in the remaining red wine and port and reduce again until syrupy and return the stock to the red wine reduction. 11. Add the fresh parley and tarragon followed by the cold butter, whisking it in to emulsify. 12. Allow the herbs to infuse briefly before straining again and serving.

About