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@meudiarioma: #frasesstatus #motivacional #boanoite

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🌀Meu Diário🌀
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Friday 06 February 2026 21:43:05 GMT
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vinny__009
vinny__009 :
nesse momento 😅
2026-06-06 05:56:05
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mrlrv84
愛 :
complicado
2026-02-06 23:22:45
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kaw80783
kakauu 🤍 :
quem nunca....🤍
2026-02-06 22:31:05
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Yas :
💔💔💔
2026-06-09 23:23:11
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惊不惊喜#meimei #cat #toletolecat #fyp #tiktok
惊不惊喜#meimei #cat #toletolecat #fyp #tiktok


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We have incense burning
Around The World — Part 9: Oman 🇴🇲 Shuwa Lamb (Omani Style) Shuwa is one of Oman’s most iconic dishes — traditionally marinated with Bzar, wrapped and buried underground for up to 24 hours to slow-cook until meltingly tender. But here is the version of mine: 👇🏻 Dry spices • 1 tsp coriander seeds, ground • 1 tsp cumin seeds, ground • 1 tsp cardamom powder • 1 tsp cinnamon powder • 1 tsp turmeric powder • 1 tsp black pepper, freshly ground • 1tbsp chili flakes (adjust to heat preference) • ½ tsp clove powder (optional but very traditional) Wet & aromatic components • 5–6 tbsp tamarind paste (not too thick) • 6 garlic cloves, i put and pinned it on the lamb • 2 tbsp date vinegar (or white vinegar) • 1tbs salt (start lower, adjust after rubbing) (Method mix everything) 🐑The Lamb Marinated overnight or at least 4 hours with Bzar spice blend, allowing the spices to deeply penetrate the meat. 🔥 Cooking Method • Slow cooked in the oven at 150°C for 4 hours • Finished at 180°C for 15 - 20 minutes for color • Final touch: charcoal smoking for that deep, earthy aroma 20-30 minutes 🌶️ On the Side • Gazan Dagga (Omani-style chili sauce) 2 garlic cloves 4 chili Lime juice from 2 limes Salt and 2tbsp of virgin olive oil • Fragrant spiced rice -rice as much as you want -2 lumi (dried limes) -3 cloves -4 cardamom -3 bay leaves -1 stick cinnamon -peppercorns as much as you want -1tbsp ghee #AroundTheWorld #OmaniCuisine #Shuwa #MiddleEasternFood SlowCooked #LambRecipes TraditionalFood ChefLife FoodWithStory SpiceDriven HomeChef CulinaryJourney
Around The World — Part 9: Oman 🇴🇲 Shuwa Lamb (Omani Style) Shuwa is one of Oman’s most iconic dishes — traditionally marinated with Bzar, wrapped and buried underground for up to 24 hours to slow-cook until meltingly tender. But here is the version of mine: 👇🏻 Dry spices • 1 tsp coriander seeds, ground • 1 tsp cumin seeds, ground • 1 tsp cardamom powder • 1 tsp cinnamon powder • 1 tsp turmeric powder • 1 tsp black pepper, freshly ground • 1tbsp chili flakes (adjust to heat preference) • ½ tsp clove powder (optional but very traditional) Wet & aromatic components • 5–6 tbsp tamarind paste (not too thick) • 6 garlic cloves, i put and pinned it on the lamb • 2 tbsp date vinegar (or white vinegar) • 1tbs salt (start lower, adjust after rubbing) (Method mix everything) 🐑The Lamb Marinated overnight or at least 4 hours with Bzar spice blend, allowing the spices to deeply penetrate the meat. 🔥 Cooking Method • Slow cooked in the oven at 150°C for 4 hours • Finished at 180°C for 15 - 20 minutes for color • Final touch: charcoal smoking for that deep, earthy aroma 20-30 minutes 🌶️ On the Side • Gazan Dagga (Omani-style chili sauce) 2 garlic cloves 4 chili Lime juice from 2 limes Salt and 2tbsp of virgin olive oil • Fragrant spiced rice -rice as much as you want -2 lumi (dried limes) -3 cloves -4 cardamom -3 bay leaves -1 stick cinnamon -peppercorns as much as you want -1tbsp ghee #AroundTheWorld #OmaniCuisine #Shuwa #MiddleEasternFood SlowCooked #LambRecipes TraditionalFood ChefLife FoodWithStory SpiceDriven HomeChef CulinaryJourney
#fyp #viral #clipsdarija
#fyp #viral #clipsdarija


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