@jawadlamnouni1:

Jawad Lferda 🇲🇦 🇮🇹
Jawad Lferda 🇲🇦 🇮🇹
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Region: MA
Thursday 19 March 2026 21:07:22 GMT
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ilham.om.ryan
ilham.om.ryan :
كبر ولدي او خلاني بوحدي لا حنين ولا رحيم كنت كنضن غدي يكون سند ليا في هاد الدنيا الله يهديه أو يرجع لينا راه توحشناه بزاف 🥺
2026-03-20 00:54:19
5
rayanardoune3
Rayan Ar :
لله اسهل عليك اخويا🤲
2026-04-18 20:35:33
1
hanane12w2
Hanane Hanane :
الله يسهل عليك يارب 🤲❤️
2026-03-24 13:53:04
1
user8030048863182
رشيد رشيد كمط :
🥰🥰🥰🥰🥰 الله يخلي لك صحا
2026-04-14 08:28:21
0
open_heart16
The Moon 🌘 :
الله يرحم ميمتي ويوسع عليها ضيقات القبور الوالدين هما الظل في الدنيا هما لي يهزو ليك الهم كيف ما كنتي وما يحقدو عليك الله يرحمهم ولي عندو الله يحفظهم ليه الله بوحدو هو لي يعوضهم❤️
2026-03-27 08:53:30
0
alaeddineelbelghiti
alaaddine علاء الدين :
ربي يخليها لك ❤️
2026-03-22 12:57:26
0
nourgmail.com248
noura nour :
العقبة ليا نخدم فهاد الغربة ونمشي نشوف الحنانة توحشتها
2026-05-12 16:34:00
0
d.el083
ždîñ Eł57أ🥷🏻 :
خويا الغالي❤️😍
2026-03-26 17:45:59
0
b__dr_57
B_ä_dr_57 :
ولد ميمتي الغالي الله يسهل عليك 😍🥰
2026-03-19 23:20:44
0
simo.ab67
simo ab :
الجنة تحت اقدامهم
2026-03-22 11:55:00
0
zakariabobarak8
zakaRrai :
🥰🥰🥰
2026-04-19 10:44:41
0
user96097936966913
zahira :
😢😢😢😢
2026-03-26 22:24:11
0
hichamaghzaftiddasmilano
Hicham Aghzaf tiddas milano :
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-03-22 11:02:23
0
user23229384888400
radia :
❤️❤️❤️
2026-03-24 08:33:30
0
user119813025
جنة الفردوس :
😍😍😍😍
2026-03-22 21:38:45
0
www.tiktok.comyou01
🌹🌹زهرة الربيع🌹🌹 :
🥰🥰🥰🥰
2026-03-22 19:35:50
0
mohamed.jellouli54
TORE GOT :
🤲🤲🤲🤲🙏🙏🙏😍
2026-03-22 19:32:53
0
hassanelmhmdi
Hassan Elmhmdi :
♥️♥️♥️
2026-03-23 18:59:36
0
mastftaioss
mosatfa dikor :
🥰🥰🥰
2026-03-19 23:34:40
1
oumayma.iva
Oumayma Iva :
🥰🥰🥰🥰
2026-03-20 05:43:22
0
alaeddineelbelghiti
alaaddine علاء الدين :
🥰🥰🥰
2026-03-22 12:57:20
0
user20758599976810
صلاح االدين :
❤💔💔💔💔💔
2026-03-26 09:02:56
0
To see more videos from user @jawadlamnouni1, please go to the Tikwm homepage.

Other Videos

Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.
Mystery Bag - Pure Canadian Maple Syrup So I whipped up my Maple Portuguese Custard Tarts - ½ cup (110g) maple sugar ⅓ cup (85ml) water ¼ cup (35g) plain flour ⅔ cup (170ml) full cream milk ⅔ cup (170ml) cream 1 vanilla bean, split lengthways and seeds scraped 3 free-range egg yolks 1 sheet frozen puff pastry, just thawed 1 tablespoon maple cinnamon sugar (maple sugar mixed with ground cinnamon) 2 tablespoons pure Canadian maple syrup Preheat the oven to 220°C and grease a muffin tin with canola spray or butter. In a saucepan over medium heat, combine the maple sugar and water, and bring it to a boil. Cook for 6 minutes, stirring occasionally to stop the mixture from catching on the bottom. While the sugar syrup is cooking, combine the flour and half the milk in a small bowl, and whisk until completely smooth. Place the remaining milk along with the cream, vanilla bean, and seeds in a saucepan over low heat and bring just to a boil. Remove the pan from the heat and slowly strain the mixture over the flour mixture in the bowl. Stir to combine, then add the egg yolks, pure Canadian maple syrup, and mix again to combine. Finally, slowly pour in the sugar syrup to finish your custard. Set the mixture aside. Dust a clean, dry surface with flour, then lay out the pastry sheet. Sprinkle the maple cinnamon sugar over the top, then carefully roll the pastry into a log. Cut into 12 even pieces, then use a rolling pin to roll out into rounds with an 8-centimetre diameter. Press the pastry rounds into the muffin tin and three-quarters fill each one with custard. Bake for 10–12 minutes or until the custard just starts to blister. These are best enjoyed warm from the oven.

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