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@rachel.rawson.x:

🍒𝑅𝐴𝐶𝐻𝐸𝐿🍒
🍒𝑅𝐴𝐶𝐻𝐸𝐿🍒
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Region: GB
Wednesday 11 February 2026 15:23:37 GMT
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aezantaisani
aezan x :
Dont mind me
2026-02-11 16:02:42
0
aezantaisani
aezan x :
BEAUTIFUL GIRLLLLL
2026-02-11 16:02:50
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الفنان. كريم منصور * مواويل*اغاني*طرب*دبكات
الفنان. كريم منصور * مواويل*اغاني*طرب*دبكات


nhắn tin cho mình để nhận file sách #JLYF #xuhuong #tinhthuc #tamlyhoc #triethoc
nhắn tin cho mình để nhận file sách #JLYF #xuhuong #tinhthuc #tamlyhoc #triethoc
Replying to @S_firaa Kalau nggak ada yang dukung, inget kata Beryl: kamu sendiri adalah support system itu. #FilmBertautRindu #SemuaImpianBerhakDiraya
Replying to @S_firaa Kalau nggak ada yang dukung, inget kata Beryl: kamu sendiri adalah support system itu. #FilmBertautRindu #SemuaImpianBerhakDiraya
لو كان للحب صورة لكان وردًا تحت غيمٍ هادئ…🍂♥️
لو كان للحب صورة لكان وردًا تحت غيمٍ هادئ…🍂♥️
SUMMER SHAKSHUKA! Found these beautiful zucchini at the farmers market in NYC and knew exactly what I wanted to make! 💚💛 This Shakshuka is the perfect easy summer meal. Great for Breakfast, lunch, or dinner… you name it! ☀️ Follow @ruhamasfood for more RECIPE BELOW Recipe: Ingredients: 6 small zucchini (a mix of green and yellow), sliced into rounds 2 vine tomatoes, cut into quarters 1 can chickpeas (15oz/425g), drained and rinsed 4-5 fresh basil leaves 3 tablespoons olive oil 1 tablespoon chopped fresh dill 1 heaping teaspoon salt 1 teaspoon lemon pepper seasoning 1/2 teaspoon turmeric 2 garlic cloves, minced 6 organic eggs 1/2 cup crumbled feta cheese 1/2 teaspoon Maldon flaky sea salt 1/2 teaspoon sumac For Garnish: 1 tablespoon chopped fresh basil Method: 1. Heat the olive oil in a skillet over medium heat. Add the zucchini and sauté, stirring occasionally, for about 2 minutes, until lightly golden and just beginning to soften. 2. Add the chickpeas and tomatoes. Season with the salt, lemon pepper seasoning, turmeric, and minced garlic. 3. Stir everything together and cook for another 5-6 minutes. 4. Crack the eggs over the vegetables, spacing them evenly. Sprinkle the feta cheese over the top, then add the dill and basil. 5. Season with sumac and flaky salt, cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your liking. 6. When it’s ready, finish with some fresh basil. Enjoy! Ruhama🤍 .#shakshuka #zucchini #summerrecipes #fyp #ruhamasfood
SUMMER SHAKSHUKA! Found these beautiful zucchini at the farmers market in NYC and knew exactly what I wanted to make! 💚💛 This Shakshuka is the perfect easy summer meal. Great for Breakfast, lunch, or dinner… you name it! ☀️ Follow @ruhamasfood for more RECIPE BELOW Recipe: Ingredients: 6 small zucchini (a mix of green and yellow), sliced into rounds 2 vine tomatoes, cut into quarters 1 can chickpeas (15oz/425g), drained and rinsed 4-5 fresh basil leaves 3 tablespoons olive oil 1 tablespoon chopped fresh dill 1 heaping teaspoon salt 1 teaspoon lemon pepper seasoning 1/2 teaspoon turmeric 2 garlic cloves, minced 6 organic eggs 1/2 cup crumbled feta cheese 1/2 teaspoon Maldon flaky sea salt 1/2 teaspoon sumac For Garnish: 1 tablespoon chopped fresh basil Method: 1. Heat the olive oil in a skillet over medium heat. Add the zucchini and sauté, stirring occasionally, for about 2 minutes, until lightly golden and just beginning to soften. 2. Add the chickpeas and tomatoes. Season with the salt, lemon pepper seasoning, turmeric, and minced garlic. 3. Stir everything together and cook for another 5-6 minutes. 4. Crack the eggs over the vegetables, spacing them evenly. Sprinkle the feta cheese over the top, then add the dill and basil. 5. Season with sumac and flaky salt, cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your liking. 6. When it’s ready, finish with some fresh basil. Enjoy! Ruhama🤍 .#shakshuka #zucchini #summerrecipes #fyp #ruhamasfood

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