@3y.pp: #استجابة_الدعاء #دعاء #الشيخ_عبدالسلام_الشويعر

محمد الخير
محمد الخير
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Region: SA
Sunday 08 December 2024 14:09:31 GMT
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emanmohamed8585
سحب مبعثرة :
يعني ينفع ندعو دعاء للدنيا اي حاجه نرجوها بعدهم
2024-12-10 15:45:38
9
aaam_091
A - :
سبحان الله والحمد لله ولا إله إلا الله والله أكبر
2024-12-13 10:13:57
10
gfdlkj123456
% :
سبحان الله والحمد لله ولااله الاالله
2024-12-12 20:14:48
7
mo._.ga
X.làNş :
سبحان الله والحمد لله ولا إله إلا الله والله أكبر ولا حول ولا قوة إلا بالله
2024-12-19 21:48:05
6
user1057003781472
شموخ يمانية :
سبحان الله والحمدلله ولا اله الا الله والله اكبر
2024-12-08 17:46:28
5
rname86
ولسوفا يعطيك ربك فترضا ❤️‍🩹🌼 :
سبحان الله والحمدالله ولا اله الا الله والله اكبر
2024-12-08 15:21:45
5
unachicaargelina
Keira D :
سبحان الله و الحمدلله و لا إله إلا الله و الله أكبر و لا حول ولا قوة إلا بالله العلي العظيم عدد خلقه ورضا نفسه وزنة عرشه ومداد كلماته
2024-12-22 19:21:13
2
sas81822
M :
سبحان الله والحمد لله ولا اله الا الله والله اكبر
2024-12-30 19:35:40
3
noor.makkah
NOOR.MAKKAH :
🩵 رباه لولاك . . . لا سند ولا أحد فأنت حسبي وحسبي أنك الله
2025-01-22 03:19:47
2
user41056505047483
نادين 🌸☺️ :
سبحان الله والحمدلله ولا إله إلا الله والله اكبر
2024-12-10 23:34:41
3
nours_11
Noura🤍🌿 :
سبحان الله ،، لا اله الا الله ،، الله اكبر ،، الحمدلله ♥️
2025-02-01 19:40:28
1
sami68909
Sami :
عليه افضل الصلاة وسلام
2024-12-08 17:40:52
2
97f_n
فـوف :
اللهم صل وسلم وبارك على نبينا محمد وآله وصحبه وسلم تسليما كثيرا 🩶
2025-01-17 02:23:14
1
qr2aan
قرآن | Qυɾαɳ 💎 :
سبحان الله والحمد لله ولا إله إلا الله والله أكبر 💙💙💙
2025-02-28 05:42:57
0
khrrr40
♣️ :
سبحان الله والحمدلله ولا اله إلا الله والله أكبر ….
2025-01-26 11:08:47
0
ahmad.mohammad0943
يارب من خير إلى خير يارب :
سبحان الله العظيم حسبي الله ونعم الوكيل لا اله الا الله محمد رسول الله صلى الله عليه وسلم
2025-01-04 21:26:26
0
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🍄‍🟫 Lent Series Ep. 1: Wild Mushroom Risotto | if you’re looking for all those meatless recipes during Lent, you came to the right page. This wild mushroom risotto has so much umami, is so easy to make, and is so addicting!  🍄‍🟫Mushroom Broth  5oz dried porcini mushrooms (about 4 cups) 3 garlic cloves, smashed  1 large shallot, halved  Bundle of thyme and marjoram  🍄 Mushrooms  8 oz wild mushrooms  3 garlic cloves, grated Salt, to taste  EVOO 🌾 Risotto  2 tbsp butter 2 tbsp EVOO 2 cups risotto  2 shallot, finely diced  1 cup white wine Mushroom broth  3-4 tbsp cold butter 3-4 tbsp chopped parsley  Freshly grated parm In a pot, add 7-8 cups of water and all the broth ingredients. Bring to a simmer, and simmer until the water reduced by half (30-60 minutes). Strain the mushrooms and herbs out of the broth, and set aside on low heat.  Heat a pan over medium heat, add the butter and evoo. Then add the mushroom and cook until the begin to get toasted and have a slight caramelization to them. Then toss in the grated garlic and salt. Mix until combined and remove from the heat. Chop the mushrooms up and set aside.  Make the risotto by heating a large skillet over medium heat. Add the butter and evoo. Then add the shallots, and cook until translucent.  Add the risotto and toss until combined. Cook until the risotto is toasted and has a nutty smell, then deglaze with the wine.  Continue cooking until the risotto absorbs the wine. Once absorbed, add the warm mushroom broth a ladle at a time. Cook, stirring occasionally, and the risotto keeps absorbing the broth, add another ladle. Cook until the risotto is al dente.  Once al dente, add the chopped mushrooms and parsley. Mix until combined. Then add the butter and as much parm as your heart desires. If the risotto seems too dry, add more broth.  Plate and enjoy!
🍄‍🟫 Lent Series Ep. 1: Wild Mushroom Risotto | if you’re looking for all those meatless recipes during Lent, you came to the right page. This wild mushroom risotto has so much umami, is so easy to make, and is so addicting! 🍄‍🟫Mushroom Broth 5oz dried porcini mushrooms (about 4 cups) 3 garlic cloves, smashed 1 large shallot, halved Bundle of thyme and marjoram 🍄 Mushrooms 8 oz wild mushrooms 3 garlic cloves, grated Salt, to taste EVOO 🌾 Risotto 2 tbsp butter 2 tbsp EVOO 2 cups risotto 2 shallot, finely diced 1 cup white wine Mushroom broth 3-4 tbsp cold butter 3-4 tbsp chopped parsley Freshly grated parm In a pot, add 7-8 cups of water and all the broth ingredients. Bring to a simmer, and simmer until the water reduced by half (30-60 minutes). Strain the mushrooms and herbs out of the broth, and set aside on low heat. Heat a pan over medium heat, add the butter and evoo. Then add the mushroom and cook until the begin to get toasted and have a slight caramelization to them. Then toss in the grated garlic and salt. Mix until combined and remove from the heat. Chop the mushrooms up and set aside. Make the risotto by heating a large skillet over medium heat. Add the butter and evoo. Then add the shallots, and cook until translucent. Add the risotto and toss until combined. Cook until the risotto is toasted and has a nutty smell, then deglaze with the wine. Continue cooking until the risotto absorbs the wine. Once absorbed, add the warm mushroom broth a ladle at a time. Cook, stirring occasionally, and the risotto keeps absorbing the broth, add another ladle. Cook until the risotto is al dente. Once al dente, add the chopped mushrooms and parsley. Mix until combined. Then add the butter and as much parm as your heart desires. If the risotto seems too dry, add more broth. Plate and enjoy!

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