@alrooh82: زيارة عاشوراء - علي فاني #زيارة_عاشوراء #علي_فاني #الامام_الحسين_عليه_سلام #كربلاء #ابو_الفضل_العباس #العراق #لبنان #البحرين #ايران #عمان #اليمن #الضاحية_الجنوبية #سوريا #ياصاحب_الزمان_ادركنا #السعودية #fyp #explore #alrooh82

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Wednesday 11 December 2024 15:33:03 GMT

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خالد جعفر المطيري 313 🏴 :

احب زياره عاشوراء 💚💚💚

2024-12-12 04:09:18

14

BIN NABIL :

السلام عليكم اخوية العزيز اكدر اخذ المقطع؟

2024-12-12 15:58:30

6

عَـلي :

ختمت يومي بهذا الفيد ✨

2024-12-12 04:07:40

20

مَرْيَم | ١٤٣١هـ :

تم أخذ المقتع يرجى المسامحة✨

2024-12-12 16:16:45

5

جَعفْر :

اللهم صل على محمد وال محمد

2024-12-12 23:17:48

3

الكبير :

الله يوفقكم، عادي اخذ الفيديو❤️؟

2024-12-12 20:00:45

3

Mohammed Safaa :

أللهم ارزقني شفاعه الحسين وثبتلي عندك قدم صدقاً مع الحسين وأصحاب الحسين💔

2024-12-12 19:13:35

3

حَـسـيـنُ ³¹³ :

اللهم صلِ على محمد وآل محمد

2024-12-12 15:05:23

3

أيليا :

ممكن الهي عظم البلاء علي فاني

2024-12-12 14:54:09

4

𓆩 مـٖحـِـٖمــد ثـإمـړ 𓆪 𓅊 :

اللهم صل على محمد وآل محمد ابريني ذمة🥺♥

2024-12-12 09:26:40

4

ج̲ꪸـﮧﯛدُ ⁞✦⁽☻🔥₎“ٰۦ :

الله الله صوت يوميه انام وكعد ع هل صوت جميل 😔💔

2024-12-12 18:44:01

2

🇦🇪 Jassem almazmi 🇦🇪31 :

اللهم ارزقني شفاعة الحُسين يوم الورود وثبت لي قدم صدق مع الحُسين وأصحاب الحُسين الذين بذلوا مهجهم دون الحُسين عليه السلام 🥺💔

2024-12-12 18:14:12

2

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#fyp #viral

🥨SOURDOUGH DISCARD PRETZEL BITES! 🔥 1 cup warm water 1 tbsp brown sugar 1 1/2 tsp active dry yeast 180 grams sourdough discard 2 tsp salt 4 cups all purpose flour 4 tbsp melted butter 8 cups boiling water 1/2 cup baking soda Salt of choice In the bowl of a stand mixer, combine water, brown sugar and active dry yeast and let sit for 5-10 minutes. Add the sourdough discard, salt, melted butter and flour. Mix using the dough hook attachment for a few minutes until the dough comes together into a ball and is smooth. Remove the dough, lightly oil the bowl, place the dough back in the bowl and cover to let it rest for 1 1/2 hours. Remove the dough from the bowl and cut it into 8 sections. Roll each section out into a 1/2 inch thick log. Use a knife or other straight edge tool to cut pieces about an inch long. Repeat with all remaining dough pieces. Line a baking sheet with parchment paper and preheat the oven to 450F. Boil the water with baking soda and once boiling, add half of the pieces of the cut dough into the boiling water for about 30 seconds. Place the dough pieces onto the baking sheet, brush with an egg wash and add salt. Bake for 12-15 minutes or until golden brown. Repeat with the remaining half of the dough pieces. *To make half of them cinnamon sugar bites: skip adding salt after the egg wash. When finished in the oven, allow to cool for a few minutes. To a container with a lid, add the pretzel bites, 4 tbsp melted butter, and a 1/2 cup cinnamon sugar mixture. Toss with the lid on to fully coat the pretzels. #sourdough #pretzelbites #sourdoughdiscard #sourdoughrecipes #cinnamonsugar #saltedpretzel

🥨SOURDOUGH DISCARD PRETZEL BITES! 🔥 1 cup warm water 1 tbsp brown sugar 1 1/2 tsp active dry yeast 180 grams sourdough discard 2 tsp salt 4 cups all purpose flour 4 tbsp melted butter 8 cups boiling water 1/2 cup baking soda Salt of choice In the bowl of a stand mixer, combine water, brown sugar and active dry yeast and let sit for 5-10 minutes. Add the sourdough discard, salt, melted butter and flour. Mix using the dough hook attachment for a few minutes until the dough comes together into a ball and is smooth. Remove the dough, lightly oil the bowl, place the dough back in the bowl and cover to let it rest for 1 1/2 hours. Remove the dough from the bowl and cut it into 8 sections. Roll each section out into a 1/2 inch thick log. Use a knife or other straight edge tool to cut pieces about an inch long. Repeat with all remaining dough pieces. Line a baking sheet with parchment paper and preheat the oven to 450F. Boil the water with baking soda and once boiling, add half of the pieces of the cut dough into the boiling water for about 30 seconds. Place the dough pieces onto the baking sheet, brush with an egg wash and add salt. Bake for 12-15 minutes or until golden brown. Repeat with the remaining half of the dough pieces. *To make half of them cinnamon sugar bites: skip adding salt after the egg wash. When finished in the oven, allow to cool for a few minutes. To a container with a lid, add the pretzel bites, 4 tbsp melted butter, and a 1/2 cup cinnamon sugar mixture. Toss with the lid on to fully coat the pretzels. #sourdough #pretzelbites #sourdoughdiscard #sourdoughrecipes #cinnamonsugar #saltedpretzel

#CapCut #malikdubaiala🤟😈🔥

#CapCut #malikdubaiala🤟😈🔥

🎄CHRISTMAS BLONDIES❤️ 1 pack sugar cookie dough 1 box Funfetti cake mix 1 egg beaten 1/4 cup vegetable oil 1/2 cup milk 1/2 cup white chocolate chips 1/4 cup rainbow sprinkles 9-12 Oreos Preheat oven to 350F and grease the bottom of a 9x9 glass pan (or line with parchment paper). Add some sprinkles then the cookie dough mix to the bottom of the pan then top with more sprinkles and 9-12 Oreos. In a mixing bowl, combine Funfetti cake mix with the vegetable oil, egg and milk. Add in the white chocolate chips . Pour the batter into the pan on top of the Oreo layer. Cover with foil and bake for 25 minutes on the center rack. Remove the foil, turn the pan around and lower the oven to 325F. Continue to bake for an additional 25 minutes. At this point, the edges should be golden brown and the center slightly lighter in color. Cover only the edges of the pan with foil and bake for 15 more minutes. Remove from the oven and allow to cool COMPLETELY in the pan before slicing (2-3 hours). Tip: after the total bake time, a tooth pick entered into the center should come out almost clean (not wet but not completely clean) because it will finish baking outside the oven while cooling in the pan. . . . . #holidayfood #blondies #christmas #brownies #whitechocolate #cakebatter #cake #oreos #confetticake #sugarrush #sprinkles #holidayszn #happyholidays

🎄CHRISTMAS BLONDIES❤️ 1 pack sugar cookie dough 1 box Funfetti cake mix 1 egg beaten 1/4 cup vegetable oil 1/2 cup milk 1/2 cup white chocolate chips 1/4 cup rainbow sprinkles 9-12 Oreos Preheat oven to 350F and grease the bottom of a 9x9 glass pan (or line with parchment paper). Add some sprinkles then the cookie dough mix to the bottom of the pan then top with more sprinkles and 9-12 Oreos. In a mixing bowl, combine Funfetti cake mix with the vegetable oil, egg and milk. Add in the white chocolate chips . Pour the batter into the pan on top of the Oreo layer. Cover with foil and bake for 25 minutes on the center rack. Remove the foil, turn the pan around and lower the oven to 325F. Continue to bake for an additional 25 minutes. At this point, the edges should be golden brown and the center slightly lighter in color. Cover only the edges of the pan with foil and bake for 15 more minutes. Remove from the oven and allow to cool COMPLETELY in the pan before slicing (2-3 hours). Tip: after the total bake time, a tooth pick entered into the center should come out almost clean (not wet but not completely clean) because it will finish baking outside the oven while cooling in the pan. . . . . #holidayfood #blondies #christmas #brownies #whitechocolate #cakebatter #cake #oreos #confetticake #sugarrush #sprinkles #holidayszn #happyholidays

✨EASY BEGINNER SOURDOUGH LOAF (as a beginner myself) 🥖 100g active sourdough starter 325g spring water 500g bread flour 10-20g salt Start by combining 100g active starter with 325g of spring water. I’m using a dough whisk and you want this milky consistency. Add 500 g bread flour and whisk gently then add 10-20g salt. Whisk and then use your hands until all the dough is incorporated. Cover and let sit on the counter for an hour. After the hour perform the first set of stretch and folds. The key is to lift the dough up without ripping and fold it onto itself, turn the bowl a quarter way and repeat with all 4 sides. Cover again and let sit for 30 minutes and perform the stretch and folds again for a total of 4 sets. Each set you should see the dough getting smoother and more resistant as it builds gluten. Cover and let sit on the counter to bulk ferment. The time will depend on the temp of your dough. My dough is typically 75F so 7 hours is my bulk ferment time and the time starts when you mix the dough. Theres a chart you can follow to check based on the temp of your dough. After bulk fermentation, remove the dough onto a lightly floured surface and stretch to a rectangle. Fold the dough longways and then roll up and a ball should form. Shape into a smoother ball by gently rolling. Place upside down into a lightly floured banneton, pinch to seal and cover. Place in the fridge for cold ferment at least 12 hours. When ready to bake, place Dutch oven in oven and set to 500F. Remove dough from the fridge and place upside down onto a sling or parchment paper. Flour the top lightly and score however you desire. Once oven is 500F, remove Dutch oven, lower heat to 450F and place sling or parchment paper with dough into the Dutch oven. Bake with the lid for 30 minutes, remove lid, bake an additional 20 minutes. Allow to cool for a few hours before slicing (you don’t want it to be gummy by cutting early as it continues to bake outside the oven). #sourdough #sourdoughbread #sourdoughstarter #sourdoughtok

✨EASY BEGINNER SOURDOUGH LOAF (as a beginner myself) 🥖 100g active sourdough starter 325g spring water 500g bread flour 10-20g salt Start by combining 100g active starter with 325g of spring water. I’m using a dough whisk and you want this milky consistency. Add 500 g bread flour and whisk gently then add 10-20g salt. Whisk and then use your hands until all the dough is incorporated. Cover and let sit on the counter for an hour. After the hour perform the first set of stretch and folds. The key is to lift the dough up without ripping and fold it onto itself, turn the bowl a quarter way and repeat with all 4 sides. Cover again and let sit for 30 minutes and perform the stretch and folds again for a total of 4 sets. Each set you should see the dough getting smoother and more resistant as it builds gluten. Cover and let sit on the counter to bulk ferment. The time will depend on the temp of your dough. My dough is typically 75F so 7 hours is my bulk ferment time and the time starts when you mix the dough. Theres a chart you can follow to check based on the temp of your dough. After bulk fermentation, remove the dough onto a lightly floured surface and stretch to a rectangle. Fold the dough longways and then roll up and a ball should form. Shape into a smoother ball by gently rolling. Place upside down into a lightly floured banneton, pinch to seal and cover. Place in the fridge for cold ferment at least 12 hours. When ready to bake, place Dutch oven in oven and set to 500F. Remove dough from the fridge and place upside down onto a sling or parchment paper. Flour the top lightly and score however you desire. Once oven is 500F, remove Dutch oven, lower heat to 450F and place sling or parchment paper with dough into the Dutch oven. Bake with the lid for 30 minutes, remove lid, bake an additional 20 minutes. Allow to cool for a few hours before slicing (you don’t want it to be gummy by cutting early as it continues to bake outside the oven). #sourdough #sourdoughbread #sourdoughstarter #sourdoughtok

012 juga pak?#salvadorbjn🇲🇽 #salvadorkdr012🇲🇽 #salvadorsda🇲🇽 #salvadorsby012🇲🇽 #poesatofcity #salvadormjk🇲🇽 #salvadorjbg012🇲🇽 #012 #jombang24jam #4u #fypシ゚ #zxycba #moots? #JJCapCut #CapCut

012 juga pak?#salvadorbjn🇲🇽 #salvadorkdr012🇲🇽 #salvadorsda🇲🇽 #salvadorsby012🇲🇽 #poesatofcity #salvadormjk🇲🇽 #salvadorjbg012🇲🇽 #012 #jombang24jam #4u #fypシ゚ #zxycba #moots? #JJCapCut #CapCut

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