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@nada_hurani: ربيع السلط

ندى الحوراني
ندى الحوراني
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Region: JO
Tuesday 24 March 2026 08:45:20 GMT
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Comments

faytwn0
🔭فــــايـــتــــون🇸🇦🙋🏻‍♂️ :
ياجمالك يالسلط وجمال أهـلك السلط الجميلة والعشق للضباب بشارع ستين والغروب يسلب القلوب سبحان الخالق أدام الله على أهـلهـا الخير محبتي لكم 🇸🇦🇯🇴
2026-03-30 22:23:21
1
userecenvo3922
الدويش :
هنا التاريخ❤️
2026-03-24 10:24:41
0
dywdhtx5ilhx
Khaldoun Al Taie :
يااااه الله شو مشتاق لا سلط يسعد رب السلط
2026-04-21 22:45:07
0
mahmoudwehbe
mahmoud wehbe :
هنا القواعد الامريكية هنا القواعد الفرنسية هنا القواعد البريطانية 😂
2026-03-24 10:52:57
0
kalead801
الحظ :
🥰🥰🥰
2026-03-24 09:40:09
0
theprovocateur4
♧€€ :
🥀🥀🥀
2026-03-25 15:37:47
0
To see more videos from user @nada_hurani, please go to the Tikwm homepage.

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SOMETIMES THE BEST SAUCE IS TIME. I made that iconic homemade pasta right inside a 43-kg wheel of Parmigiano Reggiano. And no — Italians don’t use it just for show 🤓 Real Parmigiano Reggiano is aged for at least 12 months, but more often 24–36 months (and beyond, the flavor only gets deeper). Mine was aged 36 months. During this time, the cheese transforms from the inside out: proteins slowly break down into amino acids — that’s where that intense umami flavor comes from, similar to a rich, well-made broth. And those little crunchy bits? No, that’s not salt 🙂 Those are tiny crystals that form in aged cheese. They give that delicate crunch and that unmistakably luxurious texture. This is my favorite kind of Parmesan — bold, deep, complex, slightly sharp 🤤 And the best part? This recipe is incredibly easy to recreate at home: pasta + good cheese. Nothing extra. Pure pleasure 😌 So tell me — how do you like your pasta? 🍝 #reinavelcheva #byvelcheva #parmigiano #pasta
SOMETIMES THE BEST SAUCE IS TIME. I made that iconic homemade pasta right inside a 43-kg wheel of Parmigiano Reggiano. And no — Italians don’t use it just for show 🤓 Real Parmigiano Reggiano is aged for at least 12 months, but more often 24–36 months (and beyond, the flavor only gets deeper). Mine was aged 36 months. During this time, the cheese transforms from the inside out: proteins slowly break down into amino acids — that’s where that intense umami flavor comes from, similar to a rich, well-made broth. And those little crunchy bits? No, that’s not salt 🙂 Those are tiny crystals that form in aged cheese. They give that delicate crunch and that unmistakably luxurious texture. This is my favorite kind of Parmesan — bold, deep, complex, slightly sharp 🤤 And the best part? This recipe is incredibly easy to recreate at home: pasta + good cheese. Nothing extra. Pure pleasure 😌 So tell me — how do you like your pasta? 🍝 #reinavelcheva #byvelcheva #parmigiano #pasta

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