@lwafilatrache:

lwafi محمد الوافي لطرش
lwafi محمد الوافي لطرش
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Region: FR
Monday 10 March 2025 19:25:59 GMT
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mmtiiiii44
user4797001261230 :
حسبي الله ونعم الوكيل في كل ظالم الحق الشعب الصحراء الغربية 🤲🤲🤲
2025-03-11 22:49:22
4
swidilmaadal579
🇪🇭🇪🇭ولد الصحراء الغربية :
✌️🇪🇭🇪🇭✌️🇪🇭🇪🇭✌️حياك الله محمد الوافي
2025-03-10 23:09:45
4
user668415485603
لباتول :
حياك الله
2025-03-11 02:01:46
1
azizaelkhialisbai
azizaelkhialisbai :
حياك الله زين حتا
2025-03-11 22:04:18
2
htaakhirnfs123
حتى لأخر نفس :
مابطها غير ولد عمها الحمد لله
2025-03-11 23:11:15
1
oum.younes6086
oum younes :
الحك حياك الله
2025-03-11 23:13:56
1
dy04vcyiexi2
dy04vcyiexi2 :
حسبي الله ونعم الوكيل فيهم
2025-03-14 06:25:15
0
mbarksahara.com
Mbarek sahara .com :
وخيرت كبيره
2025-03-11 00:28:15
2
lanssari.ahmed
Lanssari Ahmed :
وهو اثر مهو صحروي ؟
2025-03-11 15:06:54
0
mohsalemlehbibzau
mohsalemlehbibzau :
حياك الله يا اخى
2025-03-11 16:17:26
1
mohamed_mans4
med_2024❤️ :
وخيرت
2025-03-11 13:00:28
1
biayabdelaziz
biay :
وخيرت والله 🇪🇭❤️🇪🇭
2025-03-10 21:46:27
1
mouna_12sh
mouna_12sh :
حياك الله
2025-03-13 03:43:06
1
w__w011
Ww :
علاه بطوهم شنهو السبب😢😢
2025-03-13 10:36:27
0
mmtiiiii44
user4797001261230 :
جزاك الله خير الجزاء على كلام جميل جدا 🤲
2025-03-11 22:49:47
2
ali.elmanssouri
Ali el manssouri :
حياك الله
2025-03-11 12:25:06
1
user668415485603
لباتول :
وكنيتك كيف اكنيتي
2025-03-11 02:02:43
1
hamihoho1
hamihoho1 :
vive sahraoui occidentale libre amine yarabi indépendance enchallah salam frère
2025-03-10 19:45:53
2
toufaselma
toufaselma :
✌️✌️✌️
2025-03-10 22:23:56
2
roqaya.lakhhal
Roqaya Lakhhal :
👍👍
2025-03-12 12:37:57
1
omtaha30
ام_طه :
👍👍👍👍👍👍👍
2025-03-11 23:30:12
1
zahora.zahra
Zahora Zahra :
🥰🥰🥰
2025-03-11 19:50:35
1
hfyii.nvlp
Hfyii Nvlp :
🥰🥰🥰🤩🤩🤩🤩
2025-03-11 15:57:07
1
abdala8418
Abadala :
🥰🥰🥰
2025-03-11 13:45:22
1
userforceukrania
ولد ايت لحسن :
🥰🥰🥰🥰🥰
2025-03-11 13:20:37
1
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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.

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