@o1ooh: #عزاره_الجياشي

تـرًچّية
تـرًچّية
Open In TikTok:
Region: IQ
Friday 29 November 2024 20:52:49 GMT
86948
8729
52
1077

Music

Download

Comments

abo.ali6953
Abo Ali :
الگهوه بطن المحماس.؟ شلون رهمت هاي
2024-11-30 10:17:11
1
5..saad..5
سعد المياح :
الدوف بالرجلين. شلون تنداف الكهوه بالرجلين؟؟
2024-11-30 12:28:57
0
ee.aferr
عفر العابدي 🦅 :
شنو المحماس ❤️‍🔥
2024-11-30 01:38:53
0
user1514088877935
user1514088877935 :
افتح التنزيل
2024-12-01 08:53:29
1
issa.issa25
؏ـۦـيسۍۦٰﹻۧ🔹️ :
الله
2024-12-02 13:50:09
0
user5613327384428
user5613327384428 :
ملك ابن اخوي ربي يحفظك
2024-12-01 18:21:08
0
_p33h
كــيــوي/🇮🇶 𝗸𝗶𝘄𝗶 :
شنو هوه نوع اشذر محماس؟
2024-11-30 22:43:49
0
shshdhjjs
الحجيمي الحجيمي :
الله الله راقي
2024-11-30 20:06:51
0
8xttt
ابو منتظر :
افتح التنزيل
2024-11-30 14:39:24
0
youssefalshammari206
يوسف الشمري :
الله واكبر ووورد
2024-11-30 10:19:05
0
mstaf440
ابن الريف :
افتح التنزيل
2024-11-30 07:39:43
0
mr.hassanalaraji2
العنزي العنزي :
الله عليك
2024-11-30 07:32:37
0
abbasx80
جذب لليل ادنك والصبح جاي 🌓 :
هالله هالله جديد الله الله 👏👏👏👏😘 محسن الخياط
2024-11-30 07:15:54
0
mdo_66
حٍڪآية :
فدوه افتح التنزيل
2024-11-30 06:29:15
0
dyugq7nxyder
ألموسوي :
لله
2024-11-30 01:38:22
0
user6286h06tcb
ازياء علي مؤيد :
الله
2024-11-29 21:40:13
0
30q_n
10r_♕ :
الله الله
2024-11-29 20:55:56
0
o_og55
علي العكاوي :
🌹🌹🌹
2024-12-02 14:56:50
0
ali_miko93
علي العوادي🇮🇶✅ :
🥰🥰🥰
2024-12-01 19:29:48
0
user8746300847956
عبد الله :
😁😁😁
2024-12-01 12:40:26
0
userjc3zfxhd24
🌹صلاح Aالجشعمي🌹 :
🌹🌹🌹
2024-12-01 02:31:43
0
_0a22a
عٌبًدٍۆ آبْۆ يَلُيَآنْ ♡🤍♡ :
💚
2024-11-30 20:28:18
0
imadalshadhan
عماد ال شدهان :
❤❤❤
2024-11-30 17:49:18
0
rafmkf
علاوي :
🥰
2024-11-30 17:48:20
0
user5462414782403
عادل ناظم :
🌹🌹🌹
2024-11-30 17:18:02
0
To see more videos from user @o1ooh, please go to the Tikwm homepage.

Other Videos

CHICKEN PESTO PAN BREAD #food #Recipe #bread #pesto #chicken #fy #foryoupage #fyp DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side.  Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.
CHICKEN PESTO PAN BREAD #food #Recipe #bread #pesto #chicken #fy #foryoupage #fyp DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side. Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.

About