@zazlakni.hassan: #زازل #زاجل_سباق #زاجل #زاجل_مسافات_طويلة #زاجل_بلجيكي

زازلەکانی حسن

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Wednesday 25 March 2026 11:49:25 GMT

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ئەنەس A یاخی🖤 :

سلا برا وەرەجات🥰

2026-03-25 16:05:45

1

ابو سجاد :

سعر برام

2026-03-25 19:31:09

0

amer fidae :

2026-03-25 21:31:54

0

Hassan🦅 :

ماشااللە

2026-03-25 11:50:37

0

alfredo :

مایە

2026-03-25 20:02:34

0

𝖘𝖆𝖒𝖊❤︎♥︎ :

نرخ

2026-03-26 12:19:45

0

S h a d 🦅 :

وەرەچات❤️

2026-03-25 19:21:07

0

کۆترەکانی خارە حوسێن🦅 :

ماشاالله

2026-03-25 13:06:00

0

alfredo :

سلاو

2026-03-25 20:02:23

0

سەید ئەحمەد :

نرخ

2026-03-25 12:00:05

0

Yaran :

کاکە ئەوفەرخە شینە دووخەتە سحریان چۆنە

2026-03-28 14:25:09

1

🦅يديتور ـ 01🦅 :

برا يت عسلينة ؟

2026-03-26 14:24:07

1

ره ش پؤش :

من دمه ويت جيانم

2026-03-25 22:51:33

0

Kaiwan H Skrab :

سحرەکەت نوسیبا براگیان باهەرچی حەزی لێبا نامەی ناردبا

2026-03-25 21:05:46

0

𝙯𝙚𝙗𝙖𝙧𝙞𝙞🇬🇧⃤𓆪 :

جوت بەچەندە برام

2026-03-25 20:19:17

0

𝐋𝐨𝐟𝐭 𝐬𝐮𝐫𝐚 🕊️ :

🥰🥰🥰

2026-03-27 15:28:59

1

muhamad..Balaki :

🥰🥰🥰

2026-03-25 20:49:22

0

Hassan🦅 :

💙💙💙

2026-03-25 11:50:42

0

کۆترە شازەکانی کوردستان :

🖤

2026-03-25 21:01:44

0

مسلم الكحلي💝 :

💞💞💞

2026-03-25 12:05:43

0

کۆترەکانی خارە حوسێن🦅 :

❤️❤️

2026-03-25 13:06:01

0

Ibo🖤.! :

🥰🥰🥰

2026-03-25 18:03:33

0

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Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.

Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.

الجزء الرابع مقارنه بين الاب والابن🙂🤍 . . #قران #قرأن #quran #محمود_الشحات_أنور #الشحات_محمد_أنور

الجزء الرابع مقارنه بين الاب والابن🙂🤍 . . #قران #قرأن #quran #محمود_الشحات_أنور #الشحات_محمد_أنور

Khi người khác không cần bạn nữa hãy thu lại sự nhiệt tình và lịch sự rút lui #bimat #tuduy #baihoccuocsong #trietlycuocsong #trituenguoixua

Khi người khác không cần bạn nữa hãy thu lại sự nhiệt tình và lịch sự rút lui #bimat #tuduy #baihoccuocsong #trietlycuocsong #trituenguoixua

Một xịt để trải nghiệm cảm giác mát cao cấp 😎 #parfumsdemarly #sedley #nuochoa #apaniche

Một xịt để trải nghiệm cảm giác mát cao cấp 😎 #parfumsdemarly #sedley #nuochoa #apaniche

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