@mortremo: #millibobybobybrown #رايق #ميلي #سترينجر_ثنقز

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Saturday 06 December 2025 16:48:11 GMT

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Muqrin 𓅃 :

ابو تياقو >

2025-12-07 09:42:03

758

َ :

2025-12-07 12:10:31

388

ً :

تخيل كريستيانو كان يفطر معي

2026-01-20 01:55:54

163

Call me Eric👋🏻 :

2025-12-10 05:56:45

138

𝑇𝑢𝑟𝑘𝑖 🇸🇦 :

شسم المطعم

2026-01-23 19:53:19

14

لجين|Lujayn :

احس Ai

2026-01-23 07:02:52

17

… :

2026-01-19 17:27:45

25

𝟎𝟏𝟏 𝐄𝐥𝐞𝐯𝐞𝐧 :

ياجعله عافيههه

2026-01-19 11:12:45

23

Abdullah :

🥲

2026-01-23 03:52:38

20

𝐉🦊 :

الله ابي يحظك

2025-12-06 17:20:14

48

MESHAL :

ماتدري Ai ولا حقيقي لانها عندنا الحين

2026-01-19 17:13:39

33

M :

يبوي واضح Ai مين يشرب ميراندا برتقال

2026-01-23 07:26:45

12

مبارك :

2025-12-07 18:19:09

13

Yahya al-7arbi :

ياخي طالبك كيف

2025-12-07 12:08:04

6

RiK :

2025-12-09 02:45:42

6

Riyadh :

كيف الطريقه ؟؟؟

2025-12-06 21:17:56

5

𝐻𝐴𝑍𝐸𝑀 :

2026-01-19 14:03:34

6

بدر العتيبي :

.💔.

2026-01-23 07:13:19

7

sołar :

للي يقول حقيقي شوفو الميراندا الي جمبه

2025-12-06 21:00:20

9

_0mv9 :

الله يرزقنا

2026-01-23 14:30:01

2

🐈‍⬛ :

شوفو حقي انا افداكممم لايكككك😊

2026-01-22 17:15:27

1

ابو يحيى🇸🇦 :

يمكن تحبك ما تدري

2026-01-23 07:31:22

3

عزيز 🇰🇼. :

الي مصدقين ؟؟؟

2026-01-23 14:20:50

1

ESp “ :

جعلني شورما

2026-01-24 11:06:54

1

ℳ :

ورايق بعد

2026-01-23 15:04:49

1

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Other Videos

Its me, Mario☺️ #fyp #xyzbca

Its me, Mario☺️ #fyp #xyzbca

𝐈𝐦𝐚𝐦 𝐇𝐮𝐬𝐬𝐚𝐢𝐧 (𝐚.𝐬) 𝐊𝐢 𝐒𝐡𝐚𝐡𝐝𝐚𝐭 😫🙏💔 𝐌𝐮𝐡𝐚𝐫𝐫𝐚𝐦 𝐒𝐭𝐚𝐭𝐮𝐬 🥺#qadri_chahat #peerajmalrazaqadri #imamhussainع #muharram #trending

𝐈𝐦𝐚𝐦 𝐇𝐮𝐬𝐬𝐚𝐢𝐧 (𝐚.𝐬) 𝐊𝐢 𝐒𝐡𝐚𝐡𝐝𝐚𝐭 😫🙏💔 𝐌𝐮𝐡𝐚𝐫𝐫𝐚𝐦 𝐒𝐭𝐚𝐭𝐮𝐬 🥺#qadri_chahat #peerajmalrazaqadri #imamhussainع #muharram #trending

these are so fire 🔥 @Seema Pankhania thanks for the inspiration 🙌🏽 recipe below ⬇️ Pico de Gallo Fritters Yield: 10 fritters 1,000g Roma tomatoes, cored and medium diced (about 8–10 tomatoes) 300g white onion, small dice (about 2 cups) 130g zucchini, grated (about 1 medium zucchini) 25g serrano chiles, minced (about 2 serranos) 35g garlic, microplaned (about 7 cloves) 28g lime juice (about 2 Tbsp) 70g cilantro, chiffonade (about 1½ cups loosely packed) 5g parsley, minced (about 2 Tbsp) 45g masa harina (about ⅓ cup) 150g all-purpose flour, plus more as needed (about 1¼ cups) 4g baking powder (about 1 tsp) 0.7g ground coriander (about ¼ tsp) 10g panko breadcrumbs (about ¼ cup) 150g queso fresco, crumbled (about 1 cup) 10g Diamond Crystal kosher salt (about 2 tsp) Fresh cracked black pepper Peanut oil, for frying Whipped Queso Fresco Yield: 3 cups 250g full-fat Greek yogurt (about 1 cup) 515g queso fresco (about 18 oz) 50g olive oil (about ¼ cup) Kosher salt, to taste Instructions Make the Fritter Mixture 1. Drain the vegetables Combine tomatoes, onion, zucchini, serrano, garlic, lime juice, and salt in a large bowl. Transfer to a fine mesh strainer set over a bowl and allow to drain for 20 minutes. 2. Build the batter Return the vegetables to the bowl. Add cilantro, parsley, masa harina, flour, baking powder, coriander, panko, and queso fresco. Season with black pepper and mix until evenly combined. 3. Rest Let the mixture sit for 20 minutes. This gives the flour and masa harina time to hydrate and helps everything hold together. 4. Check the consistency The mixture should feel moist but still hold its shape when pressed together. If it's too loose, add additional flour one tablespoon at a time. Fry the Fritters 5. Heat the oil Heat peanut oil to 350°F (175°C) in a heavy-bottomed pot or high-sided skillet. 6. Shape Divide the mixture into 10 portions. Form patties and make a slight indentation in the center of each one. 7. Fry Working in batches, fry for 2–3 minutes per side until deeply golden brown and crisp. Avoid overcrowding the pan. 8. Drain Transfer to a paper towel-lined tray or wire rack. Season lightly with salt while still hot. Make the Whipped Queso Fresco 1. Combine Add the queso fresco and Greek yogurt to a food processor. Pulse until combined. 2. Emulsify Scrape down the sides. With the machine running, slowly drizzle in the olive oil. Process until smooth and creamy. 3. Season Taste and adjust with salt as needed.

these are so fire 🔥 @Seema Pankhania thanks for the inspiration 🙌🏽 recipe below ⬇️ Pico de Gallo Fritters Yield: 10 fritters 1,000g Roma tomatoes, cored and medium diced (about 8–10 tomatoes) 300g white onion, small dice (about 2 cups) 130g zucchini, grated (about 1 medium zucchini) 25g serrano chiles, minced (about 2 serranos) 35g garlic, microplaned (about 7 cloves) 28g lime juice (about 2 Tbsp) 70g cilantro, chiffonade (about 1½ cups loosely packed) 5g parsley, minced (about 2 Tbsp) 45g masa harina (about ⅓ cup) 150g all-purpose flour, plus more as needed (about 1¼ cups) 4g baking powder (about 1 tsp) 0.7g ground coriander (about ¼ tsp) 10g panko breadcrumbs (about ¼ cup) 150g queso fresco, crumbled (about 1 cup) 10g Diamond Crystal kosher salt (about 2 tsp) Fresh cracked black pepper Peanut oil, for frying Whipped Queso Fresco Yield: 3 cups 250g full-fat Greek yogurt (about 1 cup) 515g queso fresco (about 18 oz) 50g olive oil (about ¼ cup) Kosher salt, to taste Instructions Make the Fritter Mixture 1. Drain the vegetables Combine tomatoes, onion, zucchini, serrano, garlic, lime juice, and salt in a large bowl. Transfer to a fine mesh strainer set over a bowl and allow to drain for 20 minutes. 2. Build the batter Return the vegetables to the bowl. Add cilantro, parsley, masa harina, flour, baking powder, coriander, panko, and queso fresco. Season with black pepper and mix until evenly combined. 3. Rest Let the mixture sit for 20 minutes. This gives the flour and masa harina time to hydrate and helps everything hold together. 4. Check the consistency The mixture should feel moist but still hold its shape when pressed together. If it's too loose, add additional flour one tablespoon at a time. Fry the Fritters 5. Heat the oil Heat peanut oil to 350°F (175°C) in a heavy-bottomed pot or high-sided skillet. 6. Shape Divide the mixture into 10 portions. Form patties and make a slight indentation in the center of each one. 7. Fry Working in batches, fry for 2–3 minutes per side until deeply golden brown and crisp. Avoid overcrowding the pan. 8. Drain Transfer to a paper towel-lined tray or wire rack. Season lightly with salt while still hot. Make the Whipped Queso Fresco 1. Combine Add the queso fresco and Greek yogurt to a food processor. Pulse until combined. 2. Emulsify Scrape down the sides. With the machine running, slowly drizzle in the olive oil. Process until smooth and creamy. 3. Season Taste and adjust with salt as needed.

MANO💀 #jujutsushenanigans #jjs #roblox

MANO💀 #jujutsushenanigans #jjs #roblox

BLOATING IS NORMAL!! of course food you eat is going to take up room inside of you before its digested!!! 🫶🏻🫶🏻 #bloating #beforeandafter #bodypositivity #selflove #bloatingstomach

BLOATING IS NORMAL!! of course food you eat is going to take up room inside of you before its digested!!! 🫶🏻🫶🏻 #bloating #beforeandafter #bodypositivity #selflove #bloatingstomach

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