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@farahmhammad26: انا بتمنى انساك مين ماحبها لهلغنية 🥹🖤✨. . #foryou #explore #تصويري #سيارات #mercedes #سرعة #اغاني_في_السيارة

Farah | car content
Farah | car content
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Region: LB
Thursday 10 July 2025 10:59:46 GMT
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yosif.badra
Mohammed Hlahla :
🥰🥰🥰
2025-07-13 11:42:13
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ahmad_nadda9
🇱🇧AHMAD_NADDA🇱🇧 :
🥰🥰🥰❤️❤️❤️
2025-07-10 11:35:15
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ahmad_nadda9
🇱🇧AHMAD_NADDA🇱🇧 :
لا تسرعي هون عطول في رادار
2025-07-10 11:36:28
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mouhamadabed
Mouhamad Abed :
🌹🌹🌹🌹🌹
2025-07-10 12:21:27
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hael.kahil1
Hael.kahil1 :
❤️🥺🥺🥺🥺
2025-07-10 15:13:34
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omer112222222233
.. :
💯
2025-07-17 15:31:39
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omar_mrheb1999
Omar Merheb :
😍
2025-07-25 17:21:39
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well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap 
 Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.
well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap 
 Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.

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