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@liulita1: العلاوي الجزائري💃🇩🇿#🇩🇿🇲🇦🇹🇳 #علاوي #ركادة #dzair #🇩🇿🇩🇿🇩🇿

Ibtihal🇩🇿❤
Ibtihal🇩🇿❤
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Region: DZ
Saturday 11 April 2026 12:53:58 GMT
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Comments

on.ondin29
Amir Amirou :
رقصكم يخبل علموني😭❤️🇩🇿🇮🇶
2026-04-19 17:04:42
326
bleeding_sugar
ֵ𝅄 ݊ 𔔀𝖩𝖾𝖸𝗈 🇲🇦ʿ 𔖱۪𔖱. :
#Reggada 🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦
2026-04-20 13:09:59
26
chaymae.chocho798
♓️Chaymae Rifia♓️🇲🇦 :
ركادة المغربية وجدية 🇲🇦
2026-04-16 05:32:55
247
assia.oujdia6
la paix :
Berkane ahfir Oujda dance et instruments reggada
2026-04-13 23:28:17
18
algeriadzdz80
algeria dz :
vive hna
2026-05-05 08:31:37
9
drisszakz7
ZAKS :
Reggada Maroc :Oujda /Berkane
2026-04-18 22:51:55
12
zohirmaysoule
zohir My soule :
الركادة المغربية
2026-04-19 16:22:58
39
chef.munaalmansoori
Chef muna almansoori :
حلو رقصصكم وااايد
2026-04-19 06:42:14
46
leilael.tazi
leilael tazi :
ركادة المغربية
2026-05-22 23:02:37
5
gxhjgukerfh
ضوء القمر :
من العراق الف تحيه لجزائر والشعب الجزائري اتمنى ازور الجزائر 🇩🇿❤️🇮🇶
2026-04-28 19:24:24
29
fatima.moroc1
Fatima Moroc :
حتا انا مغرابيا وكنرقصا هكا لعلاوي
2026-04-19 16:54:35
7
louisabariza0
Louisabariza :
vive l'Alaoui la belle danse algerienne
2026-04-12 13:45:00
69
aouineisraa
aouine Israa :
أنا جزائرية تحيا الجزائر🤭🤗🤗🥳🤩
2026-05-12 22:14:23
7
.alkikli
نوميديا🫀🇱🇾🇱🇾 :
محلاهم 😍😍😍
2026-04-17 00:30:25
8
To see more videos from user @liulita1, please go to the Tikwm homepage.

Other Videos

How do they not know 😭✌️
How do they not know 😭✌️
#cintonanlahtadorong #laguminangviral #firaltiktok🔥🔥🔥✌️fypppppppp
#cintonanlahtadorong #laguminangviral #firaltiktok🔥🔥🔥✌️fypppppppp
Handicap ataca novamente 😱 #efootball #futebol #football #explore
Handicap ataca novamente 😱 #efootball #futebol #football #explore
Carrot Cake Cupcakes with Cream Cheese Frosting🥕 For the cupcakes 1 1/4 cups all-purpose flour(150g)
1 tsp baking powder
1 tsp baking soda 3/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup avocado oil (80 ml)
1/2 cup cane sugar(100g)
1/3 cup packed light brown sugar (67g)
2 flax eggs
1 tsp vanilla extract 2 cups grated carrots (about 1/2 pound of carrots/ 225g) For the frosting
8 oz cream cheese, room temp (226g)
1/2 cup salted butter, softened (113g)
1 tsp vanilla extract 6 cups powdered sugar(720g) Pinch of salt Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about 3/4 full.) Bake for 17 to 20 minutes, until the centers feel springy to the touch or a toothpick comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack. For the frosting In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy. Top the cupcakes with the frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days. Enjoy! Recipe slightly adapted from Preppy Kitchen #baking #carrotcake #cupcakes #EasyRecipe #homemade
Carrot Cake Cupcakes with Cream Cheese Frosting🥕 For the cupcakes 1 1/4 cups all-purpose flour(150g)
1 tsp baking powder
1 tsp baking soda 3/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup avocado oil (80 ml)
1/2 cup cane sugar(100g)
1/3 cup packed light brown sugar (67g)
2 flax eggs
1 tsp vanilla extract 2 cups grated carrots (about 1/2 pound of carrots/ 225g) For the frosting
8 oz cream cheese, room temp (226g)
1/2 cup salted butter, softened (113g)
1 tsp vanilla extract 6 cups powdered sugar(720g) Pinch of salt Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about 3/4 full.) Bake for 17 to 20 minutes, until the centers feel springy to the touch or a toothpick comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack. For the frosting In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy. Top the cupcakes with the frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days. Enjoy! Recipe slightly adapted from Preppy Kitchen #baking #carrotcake #cupcakes #EasyRecipe #homemade
#CapCut
#CapCut
Kawasaki H2 Exhaust sound on Ride 5 #napalmgamingtech
Kawasaki H2 Exhaust sound on Ride 5 #napalmgamingtech

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