@s1clipz: #afghanistan🇦🇫 #tiktok_fyp #tiktok_viral

S1clipz

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Tuesday 20 January 2026 07:41:29 GMT

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Comments

azr :

صد در صد

2026-01-20 08:31:41

12

Rafi :

کاکا جان چقدر یک شخصیت بالا و سنگین دارد الله یارو یاورت باشه مرد زمان❤️

2026-01-20 19:34:24

4

afg.staan :

واقعیت وایی

2026-01-20 17:03:05

9

Jawid N :

صد فیصد 🥰👍

2026-01-20 18:55:06

3

Nadjebullah :

بی شک کاکا جان در عمرت برکت

2026-01-21 09:07:26

4

user796681270799 :

عالی گفت

2026-01-21 05:54:16

1

doaa :

بیشک خداره شکر 🙏🏻

2026-01-21 09:20:53

2

khan :

ماشاالله

2026-01-20 09:57:00

2

Nahida Azizi :

درست گفتی کاکا جان

2026-01-22 17:40:53

1

jordansswife14 :

💯💯💯💯 دقیقا

2026-01-20 13:53:14

1

Morteza :

بیشک

2026-01-20 17:06:24

1

Ajmal Haidari :

ریاست میگه کاکا

2026-01-20 13:13:11

2

user8201871701531 :

راست میگی

2026-01-21 08:00:38

1

user5629811865096 :

دیگم بگو بلند منزل خوب هست جاجی جان از کابل برون نرفتی

2026-01-20 09:16:13

2

hasebullahdildar :

همتی هستی حاجی جان خداوند رحم کنه بالا تمام ملت افغانستان

2026-01-20 16:30:43

1

Qaim Barakzai :

پُخته از روزگار سخت .. عاجزی در بنده گی .. تواضع در گفتار الله یارت کاکا جان ❤

2026-01-20 22:32:37

2

Asya :

😔😔

2026-01-21 11:19:59

1

Amir Afghan :

🥰🥰🥰

2026-01-21 10:37:32

1

Haji M Zelgai Amiri :

❤️❤️🤲🤲🇦🇫🇦🇫

2026-01-21 07:42:17

1

🇦🇫abdullah♥️ hashim🇩🇪 :

🥰🥰🥰

2026-01-21 03:26:28

1

Saher :

👍👍👍👍🙏🤲🤲🙏

2026-01-20 22:08:04

1

Kalakani Saheb 🇹🇷🇦🇫 :

♥️♥️♥️

2026-01-20 21:50:11

1

⏳عمر☝کزمه⏰ :

♥️♥️♥️♥️

2026-01-20 19:25:31

1

🇦🇫Baghlani🇩🇪 :

😢😢😢

2026-01-20 20:59:54

1

ورک پښتون :

🥰🥰🥰

2026-01-20 19:40:35

1

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A Kataifi Pistachio Chocolate Tart Here is a straightforward recipe to make it at home. 📷 Ingredients For the Crust: 1½ cups (200g) all-purpose flour ⅓ cup (40g) unsweetened cocoa powder ½ cup (50g) granulated sugar ½ teaspoon salt ½ cup (115g) unsalted butter, cold and cubed 1 large egg 1–2 tablespoons ice water (as needed) For the Pistachio Kataifi Filling: 2 cups (about 100g) kataifi pastry, finely chopped 2 tablespoons unsalted butter ¾ cup (180g) pistachio cream (or pistachio paste) 2 tablespoons tahini (optional, but recommended for depth) For the Chocolate Ganache: 120g dark chocolate, finely chopped ½ cup (120ml) heavy cream 1 teaspoon butter (optional, for shine) For Garnish: Chopped pistachios 📷 Method Make the Crust: In a food processor, pulse the flour, cocoa powder, sugar, and salt. Add the cold butter and pulse until coarse crumbs form. Add the egg and pulse again, adding ice water a tablespoon at a time until the dough comes together. Form into a disc, wrap, and refrigerate for 30 minutes . Blind Bake: Preheat your oven to 175°C (350°F). Roll out the chilled dough and fit it into a 9-inch tart pan. Prick the base with a fork, line with parchment, and fill with baking weights. Bake for 15–20 minutes, then remove the weights and bake another 10–15 minutes until dry. Cool completely . Prepare the Filling: Melt the butter in a pan over medium heat. Add the chopped kataifi and toast until golden and crispy, about 5–8 minutes. Transfer to a bowl and let it cool slightly before mixing in the pistachio cream and tahini . Assemble and Chill: Spread the pistachio-kataifi filling evenly into the cooled crust. Press it down gently and refrigerate for 30 minutes to firm up . Make the Ganache: Heat the heavy cream until it just begins to simmer. Pour it over the chopped chocolate (and butter, if using) in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth and glossy . Finish and Serve: Pour the ganache over the chilled filling and spread evenly. Refrigerate for at least 1 hour to set. Before serving, sprinkle with chopped pistachios . 📷 Chef's Notes The Right Pistachio Product: Use pistachio cream (a sweet, spreadable product like Nutella but with pistachios) rather than pure pistachio butter, which is unsweetened and has a chunkier texture . Make It No-Bake: For a quicker version, skip the homemade crust and use a base made from crushed chocolate cookies mixed with melted butter. Press it into the pan and chill before adding the filling . Toast the Kataifi Well: Toasting the kataifi in butter until deep golden is key. This step brings out its nutty flavor and ensures the filling stays crispy, providing the signature crunch

A Kataifi Pistachio Chocolate Tart Here is a straightforward recipe to make it at home. 📷 Ingredients For the Crust: 1½ cups (200g) all-purpose flour ⅓ cup (40g) unsweetened cocoa powder ½ cup (50g) granulated sugar ½ teaspoon salt ½ cup (115g) unsalted butter, cold and cubed 1 large egg 1–2 tablespoons ice water (as needed) For the Pistachio Kataifi Filling: 2 cups (about 100g) kataifi pastry, finely chopped 2 tablespoons unsalted butter ¾ cup (180g) pistachio cream (or pistachio paste) 2 tablespoons tahini (optional, but recommended for depth) For the Chocolate Ganache: 120g dark chocolate, finely chopped ½ cup (120ml) heavy cream 1 teaspoon butter (optional, for shine) For Garnish: Chopped pistachios 📷 Method Make the Crust: In a food processor, pulse the flour, cocoa powder, sugar, and salt. Add the cold butter and pulse until coarse crumbs form. Add the egg and pulse again, adding ice water a tablespoon at a time until the dough comes together. Form into a disc, wrap, and refrigerate for 30 minutes . Blind Bake: Preheat your oven to 175°C (350°F). Roll out the chilled dough and fit it into a 9-inch tart pan. Prick the base with a fork, line with parchment, and fill with baking weights. Bake for 15–20 minutes, then remove the weights and bake another 10–15 minutes until dry. Cool completely . Prepare the Filling: Melt the butter in a pan over medium heat. Add the chopped kataifi and toast until golden and crispy, about 5–8 minutes. Transfer to a bowl and let it cool slightly before mixing in the pistachio cream and tahini . Assemble and Chill: Spread the pistachio-kataifi filling evenly into the cooled crust. Press it down gently and refrigerate for 30 minutes to firm up . Make the Ganache: Heat the heavy cream until it just begins to simmer. Pour it over the chopped chocolate (and butter, if using) in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth and glossy . Finish and Serve: Pour the ganache over the chilled filling and spread evenly. Refrigerate for at least 1 hour to set. Before serving, sprinkle with chopped pistachios . 📷 Chef's Notes The Right Pistachio Product: Use pistachio cream (a sweet, spreadable product like Nutella but with pistachios) rather than pure pistachio butter, which is unsweetened and has a chunkier texture . Make It No-Bake: For a quicker version, skip the homemade crust and use a base made from crushed chocolate cookies mixed with melted butter. Press it into the pan and chill before adding the filling . Toast the Kataifi Well: Toasting the kataifi in butter until deep golden is key. This step brings out its nutty flavor and ensures the filling stays crispy, providing the signature crunch

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