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@techmart08: #bodyguard #luna #saibrianhusky #trinding #animalslover

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Sunday 08 February 2026 09:01:40 GMT
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fs__tanha
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2026-02-08 09:13:58
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2026-02-14 02:55:59
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Fct#fyp #fouryou
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shagy que tanta confianza tenía con zully para agarrarle será un amor en secreto fuera de redes @yaniz🍑 @zullyy🐱 @CARLITOS TV 💚 #zuly #shagy #pareja #tiktok #parati #viraltiktok #andre #sulamita #abigail
shagy que tanta confianza tenía con zully para agarrarle será un amor en secreto fuera de redes @yaniz🍑 @zullyy🐱 @CARLITOS TV 💚 #zuly #shagy #pareja #tiktok #parati #viraltiktok #andre #sulamita #abigail
This recipe ⤵️ is so simple that it’s only worth making with really good, ripe tomatoes. Galayet bandora (pan-fried tomatoes) is a Palestinian and wider Levantine dish that comes in different shapes and sizes, sometimes more saucy or cooked for longer but ultimately always a spicy, oily celebration of summer tomatoes. 2 Large, Ripe Tomatoes 2 Cloves Garlic Healed Tbsp of Chopped Parsley Pinch of Chilli Flakes, more or less as you prefer A few scrapes of lemon zest (my own addition, but a good one) Slice the tomatoes about 1.5 cm thick and season generously on both sides with salt as you would a steak. Leave them to sit on the chopping board while you make the dressing, which is not unlike gremolata. Finely chop the garlic and parsley, mix with the chilli flakes and lemon zest. Add 3tbsp of olive oil to a large frying pan over a medium high heat. Once the oil shimmers, add the tomato slices and cook for 30 seconds. They should spit a lot, if not your oil isn’t hot enough. Flip and cook for another 30 seconds while you sprinkle all of the garlic parsley mix on top. Flip a third time to cook the aromatics for just 15 seconds or so, then plate up the tomatoes herby side up and drizzle over all of the oil left in the pan. Serve with crusty bread and remember 🕊️ 🇵🇸 By • @jordonezraking . . . . . #ahf #foodporn #Foodie #breakfast #panfriedtomatoes
This recipe ⤵️ is so simple that it’s only worth making with really good, ripe tomatoes. Galayet bandora (pan-fried tomatoes) is a Palestinian and wider Levantine dish that comes in different shapes and sizes, sometimes more saucy or cooked for longer but ultimately always a spicy, oily celebration of summer tomatoes. 2 Large, Ripe Tomatoes 2 Cloves Garlic Healed Tbsp of Chopped Parsley Pinch of Chilli Flakes, more or less as you prefer A few scrapes of lemon zest (my own addition, but a good one) Slice the tomatoes about 1.5 cm thick and season generously on both sides with salt as you would a steak. Leave them to sit on the chopping board while you make the dressing, which is not unlike gremolata. Finely chop the garlic and parsley, mix with the chilli flakes and lemon zest. Add 3tbsp of olive oil to a large frying pan over a medium high heat. Once the oil shimmers, add the tomato slices and cook for 30 seconds. They should spit a lot, if not your oil isn’t hot enough. Flip and cook for another 30 seconds while you sprinkle all of the garlic parsley mix on top. Flip a third time to cook the aromatics for just 15 seconds or so, then plate up the tomatoes herby side up and drizzle over all of the oil left in the pan. Serve with crusty bread and remember 🕊️ 🇵🇸 By • @jordonezraking . . . . . #ahf #foodporn #Foodie #breakfast #panfriedtomatoes
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Top tier 🏁 #fyppppppppppppppppppppppp #onemillionaudition #foryoupage #costa #kakuli

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