@hussainmagic2026: #ضحك

🏹Zamalek🏹
🏹Zamalek🏹
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Thursday 13 November 2025 11:33:10 GMT
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haya575757
hays :
مبروك سلافاً 😳😳😳😳😳🤔🤔🤔🤔🤣🤣🤣🤣🤣🤣😢😢😢😢😩
2025-11-14 23:36:03
1
nab3..alhanan1
🕊 نبع الحنان 🕊 :
حرفيااا 👌😄😄😄
2025-11-13 11:38:34
1
femalepride903
كبرياء انثى صامتة :
بس عروسه جميله مبروك عليك 😂😂😂😂😂😂😂😂😂
2025-11-13 15:39:45
1
handinhand955
My Space 💞 :
Really shinning 😍😍😍
2025-11-13 13:33:03
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princessroza_2
👑🍃البرنسيسه 🧿 روووز 🍃👑 :
وووواضح 😂😂😂😂
2025-11-13 13:37:27
1
user2398483770849
توته دى أنا :
يانهارى 🤣🤣🤣🤣🤣
2025-11-24 09:23:07
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user6694440662778
user6694440662778 :
🤣🤣🤣🤣🤣🤣🤣🤣
2025-11-16 10:32:47
1
user54118417650835
أسماء إبراهيم :
😂😂😂
2025-11-14 17:35:42
1
user74624141034453
الملكه :
😂😂😂😂😂😂
2025-11-13 14:45:55
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user3475325510221
حـᬼ👑⑅⃝ᬼـياة الـᤤۦᬽـروح :
😅😅😅😅
2025-11-13 17:51:20
1
ggkfy.hgjfy
اسير قمر :
😂😂😂
2025-11-14 18:49:24
1
tima123tima123
Tima123 :
🤣🤣🤣🤣🤣
2025-11-13 19:52:33
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user319513526
❤️ياسمين 🤍 :
😂😂😂
2025-11-14 16:09:56
1
user72045027888385
ست الكل :
😂😂😂😂😂
2025-11-17 06:47:43
1
xxzz244
😭Sara Ahmed🏆☑️ :
😂😂😂😂😂
2025-11-13 13:52:27
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omaymakaram13
omaymakaram13 :
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
2025-11-13 14:03:23
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user140372933914
ام ممدوح ♥️ :
🤣🤣🤣🤣🤣🤣
2025-11-13 14:02:52
1
loolaa5577
loolaa :
😂😂😂😂😂😂😂😂
2025-11-13 16:38:31
1
user7939832594401
صلي على رسول الله :
😂😂😂😂😂😂
2025-11-20 15:31:59
1
tweety10200
Kmar🌕⭐ :
🤣🤣🤣
2025-11-20 22:48:58
1
femalepride903
كبرياء انثى صامتة :
ليه بقا كانت لمبه فينوس 😂😂😂😂😂😂😂😂😂😂
2025-11-13 15:39:19
1
om.moaza
مامت معاذ :
عروسه لاحلام
2025-11-13 16:41:34
1
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Other Videos

Crispy Half Chicken with Bravas Sauce and Garlic Aioli Ingredients For the chicken 1 whole chicken, spatchcocked and cut in half Olive oil Salt Black pepper For the bravas sauce 2 long red peppers 3 tomatoes 1 shallot 1 red chilli 1 tbsp smoked paprika 1 tbsp cayenne pepper 2 tbsp olive oil 1 tbsp sherry vinegar Salt and pepper For the garlic aioli 3 garlic cloves, finely minced 2 egg yolks 1 whole egg 1 tsp Dijon mustard A squeeze of lemon juice 250-300ml neutral oil Salt, to taste Method Start by making the bravas sauce. Char the long red peppers, tomatoes, shallot and chilli until softened and slightly blackened. You can do this in a pizza oven, on a BBQ, under the grill, or in a hot dry pan. Once nicely charred, add everything to a blender with the smoked paprika, cayenne pepper, olive oil, sherry vinegar, salt and pepper. Blend until smooth, then taste and adjust with more vinegar, salt or cayenne if needed. Set aside. For the aioli, add the minced garlic, egg yolks, whole egg, Dijon mustard, lemon juice and a pinch of salt to a bowl. Whisk together, then slowly start drizzling in the neutral oil while whisking constantly. Keep adding the oil gradually until the mixture thickens and emulsifies into a glossy aioli. Taste and adjust with more salt, lemon or Dijon. For the chicken, rub the spatchcocked chicken halves with olive oil, salt and black pepper. Cook in a hot pizza oven, on a BBQ, or under the grill until the skin starts to crisp and the chicken has good colour. Once the chicken is nearly cooked, start brushing it with the bravas sauce. Keep cooking and brushing until the sauce becomes sticky, charred and slightly caramelised on the outside. Cook the chicken until it reaches around 67°C in the thickest part, then rest for 10 minutes. Resting will bring it up to 70°C. Serve the crispy bravas chicken with a generous spoonful of garlic aioli on the side, plus extra bravas sauce for dipping. #tasty #Foodie #chicken #cooking @Samsational Eats
Crispy Half Chicken with Bravas Sauce and Garlic Aioli Ingredients For the chicken 1 whole chicken, spatchcocked and cut in half Olive oil Salt Black pepper For the bravas sauce 2 long red peppers 3 tomatoes 1 shallot 1 red chilli 1 tbsp smoked paprika 1 tbsp cayenne pepper 2 tbsp olive oil 1 tbsp sherry vinegar Salt and pepper For the garlic aioli 3 garlic cloves, finely minced 2 egg yolks 1 whole egg 1 tsp Dijon mustard A squeeze of lemon juice 250-300ml neutral oil Salt, to taste Method Start by making the bravas sauce. Char the long red peppers, tomatoes, shallot and chilli until softened and slightly blackened. You can do this in a pizza oven, on a BBQ, under the grill, or in a hot dry pan. Once nicely charred, add everything to a blender with the smoked paprika, cayenne pepper, olive oil, sherry vinegar, salt and pepper. Blend until smooth, then taste and adjust with more vinegar, salt or cayenne if needed. Set aside. For the aioli, add the minced garlic, egg yolks, whole egg, Dijon mustard, lemon juice and a pinch of salt to a bowl. Whisk together, then slowly start drizzling in the neutral oil while whisking constantly. Keep adding the oil gradually until the mixture thickens and emulsifies into a glossy aioli. Taste and adjust with more salt, lemon or Dijon. For the chicken, rub the spatchcocked chicken halves with olive oil, salt and black pepper. Cook in a hot pizza oven, on a BBQ, or under the grill until the skin starts to crisp and the chicken has good colour. Once the chicken is nearly cooked, start brushing it with the bravas sauce. Keep cooking and brushing until the sauce becomes sticky, charred and slightly caramelised on the outside. Cook the chicken until it reaches around 67°C in the thickest part, then rest for 10 minutes. Resting will bring it up to 70°C. Serve the crispy bravas chicken with a generous spoonful of garlic aioli on the side, plus extra bravas sauce for dipping. #tasty #Foodie #chicken #cooking @Samsational Eats

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