@user133003075843081: #الكفره🇱🇾🔥🔥_جدابيا🇱🇾_بنغازي_ليبيا🇱🇾 #الكفره_اجدابيا #ليبيا_طرابلس_مصر_تونس_المغرب_الخليج #ليبيا_درنه_بنغازي_اجدابيا❤️ #ازويه_اسياد_الجنوب_الليبي❤️‍🔥

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Wednesday 10 September 2025 20:50:31 GMT
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dysw0sh61710
شطيرة يا كبدي :
هضا صح 😁✌️🔥🔥🔥
2025-09-10 21:33:24
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user2813602354012
حامد الزوي :
الله يبارك
2025-09-10 21:32:44
1
saaidsaaid9090
عـــبــد الـحـمـيد الـشريــف🥀 :
الله يبارك يا اعليوه🔥♥
2025-09-10 21:19:42
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user3232005372900
عفاريت :
ربي يحفظك يا غالى
2025-09-10 21:24:26
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salemaljarh12
سالم الجارح…🦅 :
قياده😎
2025-09-11 17:23:37
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fudayl_san16
فضيل الزوي 🖤🦅. :
دق 🔥❤
2025-09-11 12:11:00
1
user6162411584582
€£(Ahmed)€£ :
الله يبارك بتوس
2025-09-10 23:38:52
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alzoe_2009
«عبـدالرحـمن الـجـارح♡~» :
الله يبارك🤩🔥🔥
2025-09-10 21:34:32
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hima.515.515
هيما الشريف/🇵🇸515☪️ :
@عبدالحق الشريف 515
2025-09-12 00:10:01
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user4868183553920
احميد الجراري :
🥰🥰🥰
2025-09-11 12:36:22
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froga07
FRØǴÁ𓀗 :
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2025-09-11 12:04:09
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abdalrhim_alzwe
؏ـبدالرحيم 🔖 :
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2025-09-11 10:43:09
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.0104271
أبريك التارقي ❗🖤 :
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2025-09-11 08:53:07
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user2090315816167
🦅احميدة العوكلي 🦅 :
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2025-09-11 08:07:50
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alzway548
﮼الزوي 🪫🥷🏿 :
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2025-09-11 07:59:07
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user170281130
مہوسہى/ᎷᎧᏬᏕᏗ☠️🔥 :
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2025-09-11 05:01:44
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99u66yi
99u66yi :
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2025-09-11 01:41:38
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r_a_70.50
﮼ݺ،رشيد،اصميده،الزوي🤴🏽🦅 :
❤️❤️❤
2025-09-11 01:22:14
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user6879376957284
🔥Moheed🔥 :
❤❤❤❤❤🔥🔥⚡
2025-09-10 23:36:24
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ao.13iu
رشيد محمداصميدةالزوي :
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2025-09-10 22:19:50
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user350203581704
الكاسح 🔥🔥 :
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2025-09-10 21:51:09
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ali.algarh
Ali Algarh :
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2025-09-10 20:57:14
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.atz_mafia
الزويL18 :
🔥🔥😂
2025-09-11 14:32:12
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a_k_200j
/{عبدالسلام أكريم}☆الزوي🔥 :
😂😂😂
2025-09-11 01:31:39
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salembouatiabouatia
سالم بوعطية الزوي :
😂😂😂😂
2025-09-11 00:10:17
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This Jjamppong was so good and easy to make - we’re hosting this weekend and decided this + Jeff’s Tangsuyuk (sweet, sour & crispy pork) is going to be our menu! I’ll link my Jjajangmyun (black bean noodles) recipe in my Story. See below for the Jjamppong recipe: Serving size: 2 adults + 2 kids Ingredients: 3 stalks of scallions, chopped 1 onion, thinly sliced 1/3 of napa cabbage, cut into 2 inch long pieces 6-8 king oyster, beech, or white mushrooms, sliced 2 bundles of Bok Choy 1/4 bag of bean sprouts 3 cups of Korean beef bone soup (I used 2 bags of the Pulmuone brand) 3 cups of water 4 servings of Korean knife cut noodles or you can also use spaghetti pasta Optional: 1 cup of frozen seafood medley, shrimp or 10 pcs of thinly sliced brisket 2 seafood stock coins OR 1/4 cup of chicken stock sauce:  2 tbsp of minced garlic 2 tbsp of soy sauce 4 tbsp of Gochugaru 3 tbsp of oyster sauce a pinch of black pepper Directions: 1. Heat a large pot over medium heat. When the pan is heated, add 3 tbsp of neutral oil, scallions and onion and saute.  2. Add the sauce mixture and saute until the scallions and onions are evenly coated and onions become translucent. 3. Add 3 cups of Korean bone broth and 3 cups of water. Then add 2 seafood stock coins or 1/4 cup of chicken stock.  4. When the soup comes to a boil, add your vegetables (napa cabbage, Bok Choy and mushrooms.)  5. In a separate pot, cook your noodles. When done, rinse well in cold water to remove remaining starch and drain the water. 6. Add your seafood medley or brisket and cook everything together for 5 minutes until everything is cooked through.  7. Plate your drained noodles in serving bowls and pour over the soup. Salt and pepper to taste and enjoy!
This Jjamppong was so good and easy to make - we’re hosting this weekend and decided this + Jeff’s Tangsuyuk (sweet, sour & crispy pork) is going to be our menu! I’ll link my Jjajangmyun (black bean noodles) recipe in my Story. See below for the Jjamppong recipe: Serving size: 2 adults + 2 kids Ingredients: 3 stalks of scallions, chopped 1 onion, thinly sliced 1/3 of napa cabbage, cut into 2 inch long pieces 6-8 king oyster, beech, or white mushrooms, sliced 2 bundles of Bok Choy 1/4 bag of bean sprouts 3 cups of Korean beef bone soup (I used 2 bags of the Pulmuone brand) 3 cups of water 4 servings of Korean knife cut noodles or you can also use spaghetti pasta Optional: 1 cup of frozen seafood medley, shrimp or 10 pcs of thinly sliced brisket 2 seafood stock coins OR 1/4 cup of chicken stock sauce: 2 tbsp of minced garlic 2 tbsp of soy sauce 4 tbsp of Gochugaru 3 tbsp of oyster sauce a pinch of black pepper Directions: 1. Heat a large pot over medium heat. When the pan is heated, add 3 tbsp of neutral oil, scallions and onion and saute. 2. Add the sauce mixture and saute until the scallions and onions are evenly coated and onions become translucent. 3. Add 3 cups of Korean bone broth and 3 cups of water. Then add 2 seafood stock coins or 1/4 cup of chicken stock. 4. When the soup comes to a boil, add your vegetables (napa cabbage, Bok Choy and mushrooms.) 5. In a separate pot, cook your noodles. When done, rinse well in cold water to remove remaining starch and drain the water. 6. Add your seafood medley or brisket and cook everything together for 5 minutes until everything is cooked through. 7. Plate your drained noodles in serving bowls and pour over the soup. Salt and pepper to taste and enjoy!

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