@chef_abdurahmanov1: Рецепт Мёд 600 гр Лемон 2 шт Финики 300 гр Миндаль 400гр Изюм желтый 200 гр Изюм чёрный 200 гр Семена тыквы 400 гр Грецкий орех 500 гр Вода 500 мл

chef_abdurahmanov1

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Region: NL

Tuesday 31 March 2026 05:50:56 GMT

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No Watermark .mp4 (21.61MB) No Watermark(HD) .mp4 (10.14MB) Watermark .mp4 (22.09MB) Music .mp3

Comments

By_El_mira :

Паста Амосова

2026-04-19 14:28:01

9

"Şirin Hakyky Tagam" :

Assalýamu Aleýkum brat, gramažy Po skolka?!

2026-05-26 20:41:25

0

David Gilmour :

Все надо мыть в соленой воде, потом промыть очень хорошо, высушить , и после этого все делать . Сухофрукты очень грязные , сталкиваюсь всегда .

2026-04-06 11:05:19

11

ХХХ :

У тебя не семена тыквы

2026-05-19 03:59:55

0

KAZAHSTAN :

имбирь

2026-05-14 15:12:27

0

user943310568036197 :

супер

2026-05-23 14:36:57

0

BONUSHA :

ма Ша Аллах! вкусно выглядит

2026-05-21 04:18:20

1

nadea :

Я это кушаю круглый год

2026-05-08 06:27:38

0

tima13 :

2026-04-12 19:08:17

0

Баке 777 :

қанша тұрады

2026-05-26 14:11:49

0

Аға баласы :

лимон надо С кожурой

2026-05-04 17:27:40

2

user47960822019614 :

Омосов кто это, когда этим смесью мы пользовались 1000 лет назад

2026-04-30 13:40:40

2

user7981992450069 :

Ассалаумагалейкум. Задница не слипнит🤣🤣🤣🤣

2026-05-22 00:04:13

0

d. :

А ГДЕ КУРАГА

2026-04-05 16:00:24

1

Madina Bolshova :

молодец шеф

2026-04-01 13:47:14

2

Руслан :

грецкий,а не греческий😂😂😂😂

2026-05-01 17:11:27

1

гурбан :

салам полный рецеп пожалуст

2026-05-18 14:23:39

0

Admin :

Атомная паста😁

2026-05-04 16:13:12

0

oven :

вот такая и каша получилась

2026-05-04 02:17:12

0

Sami :

Кладезь витаминов ♥️

2026-06-13 11:30:44

0

МАРАТ :

это не семена тыквы, а семена от кабачков. вот если о тыквы то да это супер 👍👍👍

2026-06-04 05:16:04

0

Igor :

и чернослив надо ,я много лет так делаю

2026-05-09 13:23:35

0

Bakы$100 :

Я так в молодости делал отец научил спортом когда занимался ☝️

2026-05-04 16:25:06

0

saliha :

кунжут тоже хорошо

2026-04-30 11:24:02

0

To see more videos from user @chef_abdurahmanov1, please go to the Tikwm homepage.

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A packable Mediterranean/Greek farro salad combining no-salt tuna in olive oil, cannellini beans, veggies, olives and a lemon-red wine dressing; high-protein, fiber-rich, includes fermented side and anti-inflammatory lemon and garlic. Ingredients: - 1 1/4 cups (240 g) dry pearled farro - 3 cups low-sodium vegetable broth or water - 2 cans (5 oz/142 g each) no-salt-added tuna in olive oil, drained and flaked (reserve 1 tbsp oil) - 1 can (15 oz/425 g) low-sodium cannellini beans, drained and rinsed - 1 cup cucumber, diced (about 1 medium cucumber) - 1 cup cherry tomatoes, halved - 1/2 cup red onion, very thinly sliced - 1/2 cup pitted Kalamata olives, rinsed and halved - 1/2 cup fresh parsley, chopped - 1 tsp dried oregano - 2 tbsp extra-virgin olive oil (plus reserved 1 tbsp from tuna) - 2 tbsp fresh lemon juice (about 1 medium lemon) - 1 tbsp red wine vinegar - 1 small garlic clove, minced (about 1 tsp) - Freshly ground black pepper, to taste (about 1/4 tsp) - Optional: 1/3 cup light feta, rinsed and drained, crumbled - Optional side: 1 cup low-sodium fermented vegetables (e.g., low-salt sauerkraut or lacto-fermented carrots), rinsed lightly if needed Instructions: 1. Bring 3 cups low-sodium vegetable broth or water to a boil in a medium pot, add 1 1/4 cups dry pearled farro, reduce heat to a simmer, cover, and cook until tender but chewy (about 20–25 minutes). 2. Drain any excess liquid from cooked farro, spread on a tray to cool slightly, and let sit uncovered to steam off excess moisture for 5 minutes. ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

A packable Mediterranean/Greek farro salad combining no-salt tuna in olive oil, cannellini beans, veggies, olives and a lemon-red wine dressing; high-protein, fiber-rich, includes fermented side and anti-inflammatory lemon and garlic. Ingredients: - 1 1/4 cups (240 g) dry pearled farro - 3 cups low-sodium vegetable broth or water - 2 cans (5 oz/142 g each) no-salt-added tuna in olive oil, drained and flaked (reserve 1 tbsp oil) - 1 can (15 oz/425 g) low-sodium cannellini beans, drained and rinsed - 1 cup cucumber, diced (about 1 medium cucumber) - 1 cup cherry tomatoes, halved - 1/2 cup red onion, very thinly sliced - 1/2 cup pitted Kalamata olives, rinsed and halved - 1/2 cup fresh parsley, chopped - 1 tsp dried oregano - 2 tbsp extra-virgin olive oil (plus reserved 1 tbsp from tuna) - 2 tbsp fresh lemon juice (about 1 medium lemon) - 1 tbsp red wine vinegar - 1 small garlic clove, minced (about 1 tsp) - Freshly ground black pepper, to taste (about 1/4 tsp) - Optional: 1/3 cup light feta, rinsed and drained, crumbled - Optional side: 1 cup low-sodium fermented vegetables (e.g., low-salt sauerkraut or lacto-fermented carrots), rinsed lightly if needed Instructions: 1. Bring 3 cups low-sodium vegetable broth or water to a boil in a medium pot, add 1 1/4 cups dry pearled farro, reduce heat to a simmer, cover, and cook until tender but chewy (about 20–25 minutes). 2. Drain any excess liquid from cooked farro, spread on a tray to cool slightly, and let sit uncovered to steam off excess moisture for 5 minutes. ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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