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@clippedbylee: #clippedbylee #kaicenat #fyp #corey2uclips #viral

clippedbylee
clippedbylee
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Region: US
Friday 19 September 2025 23:51:59 GMT
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Comments

h07fr
Jr :
2025-09-20 02:46:20
102
nxtfoe
nxtfoe :
they couldn’t get bro a lineup at least
2025-09-20 04:49:23
90
nobodylikesdashawn
I love yo gf :
2025-09-22 10:42:03
4
ikeepagen5
💂🏾‍♀️ :
2025-09-20 05:34:32
6
zaiahh3
zaiahh3 :
yeah
2025-09-20 17:44:04
0
its_me.z
ZEE ᢉ𐭩 :
2025-09-20 03:55:05
19
.quakee
￴￴ ￴ ￴￴ :
yall clip anything
2025-09-20 00:00:07
11
vlond2x
vlond2x🅾️ :
Ain’t nobody give no money to MP
2025-09-20 14:58:05
3
renzz3x
Renz :
2025-09-20 14:47:53
2
keeeswrld
keeeee ꨄ :
im sced
2025-09-20 17:33:53
0
igotagunirl
HOTHATSDEE :
2025-09-20 07:30:10
0
300drills
su :
2025-09-21 20:48:07
0
snojarod
SNOoj :
😁😁😁
2025-09-20 02:30:20
0
callmea0816
A_lexis :
🥰🥰🥰
2025-09-20 03:04:45
0
jay_inkz
jay_inkz :
🥰🥰🥰
2025-09-20 05:38:53
0
micpennah
micpennah :
😂
2025-09-20 03:29:49
0
quanfrm863
Quanfrm863 :
🔥🔥🔥
2025-09-29 17:34:59
0
indefinido__0
indefinido__0 :
😂
2025-11-23 01:48:05
0
zxpbss
️ :
Fly guy
2025-09-20 02:07:48
1
itsmeina_23
Ina :
😁
2025-10-15 15:30:00
0
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আর্জেন্টিনা কাজটা ঠিক করলি না ভাই #FreeFire #newvideo #ffshort #jrgaming3d
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Mystery Bag - Greek Yoghurt Greek Yoghurt meets Middle Eastern vibes with this Lamb Flatbread 🥙 Soft, pillowy flatbread, spiced lamb, tangy pickled onions, and a refreshing yoghurt sauce. - Middle Eastern Inspired Lamb Flatbread Makes 6 flatbreads For the Flatbread: 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt For the Pickled Onion: 1 red onion, thinly sliced ½ cup white wine vinegar 1 tbsp granulated sugar 1½ tsp salt 1 cup hot water For the Lamb Filling: 500 g lamb mince 2 tbsp olive oil 1 small red onion, finely chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground coriander ½ tsp smoked paprika Salt and pepper, to taste 2 tbsp tomato paste ¼ cup chopped fresh parsley For the Greek Yoghurt Sauce: 200 g Greek yoghurt 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh dill Salt and pepper, to taste To Garnish: ¼ cup toasted pine nuts Fresh parsley or mint leaves for serving Start by making the flatbread dough. Dissolve yeast and sugar in warm water, let it froth, then mix with flour, yoghurt, and salt until a dough forms. Knead until smooth, let it rise for 1 hour. For the pickled onions, combine vinegar, sugar, salt, and hot water, then soak the sliced onion for at least 30 minutes. While the dough rises, prepare the lamb filling by sautéing onion and garlic in olive oil, adding lamb mince, and browning. Stir in spices, tomato paste, and parsley, then set aside. For the yoghurt sauce, mix yoghurt, olive oil, lemon juice, mint, dill, salt, and pepper, then chill. Once the dough has risen, divide it into 6 portions and roll into flat circles. Cook each flatbread on a hot pan with a touch of oil until puffed and golden on both sides. To assemble, spread yoghurt sauce over each flatbread, top with lamb filling, pickled onions, and toasted pine nuts, and garnish with parsley or mint. Serve immediately and enjoy!
Mystery Bag - Greek Yoghurt Greek Yoghurt meets Middle Eastern vibes with this Lamb Flatbread 🥙 Soft, pillowy flatbread, spiced lamb, tangy pickled onions, and a refreshing yoghurt sauce. - Middle Eastern Inspired Lamb Flatbread Makes 6 flatbreads For the Flatbread: 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt For the Pickled Onion: 1 red onion, thinly sliced ½ cup white wine vinegar 1 tbsp granulated sugar 1½ tsp salt 1 cup hot water For the Lamb Filling: 500 g lamb mince 2 tbsp olive oil 1 small red onion, finely chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground coriander ½ tsp smoked paprika Salt and pepper, to taste 2 tbsp tomato paste ¼ cup chopped fresh parsley For the Greek Yoghurt Sauce: 200 g Greek yoghurt 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh dill Salt and pepper, to taste To Garnish: ¼ cup toasted pine nuts Fresh parsley or mint leaves for serving Start by making the flatbread dough. Dissolve yeast and sugar in warm water, let it froth, then mix with flour, yoghurt, and salt until a dough forms. Knead until smooth, let it rise for 1 hour. For the pickled onions, combine vinegar, sugar, salt, and hot water, then soak the sliced onion for at least 30 minutes. While the dough rises, prepare the lamb filling by sautéing onion and garlic in olive oil, adding lamb mince, and browning. Stir in spices, tomato paste, and parsley, then set aside. For the yoghurt sauce, mix yoghurt, olive oil, lemon juice, mint, dill, salt, and pepper, then chill. Once the dough has risen, divide it into 6 portions and roll into flat circles. Cook each flatbread on a hot pan with a touch of oil until puffed and golden on both sides. To assemble, spread yoghurt sauce over each flatbread, top with lamb filling, pickled onions, and toasted pine nuts, and garnish with parsley or mint. Serve immediately and enjoy!

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