@nosoysofi_4: Hombres #fyp #paratiii

🌺

Open In TikTok:

Region: ES

Monday 13 April 2026 20:11:49 GMT

298382

44111

37

1632

Music

Download

No Watermark .mp4 (1.07MB) No Watermark(HD) .mp4 (0.8MB) Watermark .mp4 (0MB) Music .mp3

Comments

𝓙𝓮𝓷𝓷𝓲𝓯𝓮𝓻 👸🏼 :

2026-04-14 23:27:57

22

ℱ𝑒𝓇𝓃𝒶𝓃𝒹𝒶 :

esoo bbee😙

2026-04-13 22:20:15

4

✩Maruu✩ :

compartanlo por mi 🙏

2026-06-17 23:32:45

2

𝕽𝓲𝓽𝓶𝓸𝓨𝓖𝓸𝓵 :

quiero el textooo😭

2026-06-13 18:00:25

0

𝓛 :

2026-05-06 17:01:48

0

𝐀 :

2026-04-26 12:50:14

1

𝓛𝓾𝓬𝓲𝓪𝓷𝓪🦦 :

2026-04-25 17:14:32

1

ᥫ᭡Aliᰔ :

que significa gvas?

2026-05-13 01:00:23

1

flacamwak :

2026-04-27 09:39:13

1

𝟕𝟕𝟕 :

ay bebé chíllalo

2026-04-13 20:25:46

2

itzz.cris_ :

😻😻😻

2026-05-01 05:50:04

0

To see more videos from user @nosoysofi_4, please go to the Tikwm homepage.

Other Videos

مَا أنساك مِني وَعد ماأنساك. #محمدباقرالخاقاني #قصائد #خط

مَا أنساك مِني وَعد ماأنساك. #محمدباقرالخاقاني #قصائد #خط

Bademjan Polo ba Goosht 😋 A hidden gem of Persian cuisine, layered with tender beef cubes and perfectly fried eggplant. Comforting, flavorful, and absolutely delicious. You can also make it with ground beef or meatballs instead of beef cubes. Choose whichever you prefer and make this delicious recipe at home. You'll be surprised by how incredibly flavorful it is! Ingredients (Serves 5–6) For the Rice * 3 cups basmati rice * 3 teaspoons salt (for soaking the rice) * 2 teaspoons cinnamon * 2 medium potatoes, sliced (for tahdig) * 2 tablespoons bloomed saffron * 5–6 Japanese eggplants For the Meat Stew * 1 large onion, finely chopped * 2 lbs stewing beef or lamb, cut into cubes * 1 teaspoon salt * 1 teaspoon turmeric * 1 teaspoon paprika * 1/2 teaspoon black pepper * 3 tablespoons tomato paste * 2 cups hot water * 2 tablespoons bloomed saffron Instructions Prepare the Rice Rinse the rice 3–4 times until the water runs clear. Soak it in lukewarm water with the salt for 1 hour or so. Prepare the Stew Heat a little olive oil in a large pot and sauté the onion until soft and golden. Add the beef cubes and brown them on all sides. Stir in the salt, turmeric, paprika, and black pepper. Add the tomato paste and cook for another minute. Pour in the hot water and bloomed saffron. Cover and simmer over low heat for about 1½ hours, or until the meat is tender and the liquid has reduced to a thick, rich sauce. Prepare the Eggplant Wash and peel the eggplants, then slice them into ½-inch rounds. Fry the eggplant slices in hot oil until golden brown on both sides. Transfer them to a paper towel-lined plate to absorb any excess oil. Set aside. Parboil the Rice Bring a large pot of water to a boil. Add the soaked rice and cook for 6–8 minutes, until the grains are about 60–70% cooked (still slightly firm in the center). Drain and set aside. Add a little oil to the bottom of the pot and arrange the potato slices to make the tahdig. Layer the ingredients as follows: * Half of the rice * Half of the meat (without the sauce) * Half of the fried eggplants * A drizzle of bloomed saffron * 1 teaspoon cinnamon Repeat the layers until all of the ingredients have been used. Tip: Don't layer the sauce with the rice, or the rice may become too wet and mushy after it’s cooked. Serve the rich meat sauce alongside the finished dish instead. Another version: You can leave the eggplants out of the layering steps completely and add them on top after the rice is cooked and transferred to a serving platter. This way, the eggplants hold their shape better, but their flavor won't be mixed into the rice as much. Put the lid on the pot, and cook over low heat for about 1 hour, allowing the flavors to mix and the tahdig to become beautifully crisp. Serve with your favorite side dishes and spoon the remaining meat sauce over each serving. Noosh-e jaan 😋 #PersianCuisine #easyrecipesathome #eggplantrecipe #tahdig #beefrecipe

Bademjan Polo ba Goosht 😋 A hidden gem of Persian cuisine, layered with tender beef cubes and perfectly fried eggplant. Comforting, flavorful, and absolutely delicious. You can also make it with ground beef or meatballs instead of beef cubes. Choose whichever you prefer and make this delicious recipe at home. You'll be surprised by how incredibly flavorful it is! Ingredients (Serves 5–6) For the Rice * 3 cups basmati rice * 3 teaspoons salt (for soaking the rice) * 2 teaspoons cinnamon * 2 medium potatoes, sliced (for tahdig) * 2 tablespoons bloomed saffron * 5–6 Japanese eggplants For the Meat Stew * 1 large onion, finely chopped * 2 lbs stewing beef or lamb, cut into cubes * 1 teaspoon salt * 1 teaspoon turmeric * 1 teaspoon paprika * 1/2 teaspoon black pepper * 3 tablespoons tomato paste * 2 cups hot water * 2 tablespoons bloomed saffron Instructions Prepare the Rice Rinse the rice 3–4 times until the water runs clear. Soak it in lukewarm water with the salt for 1 hour or so. Prepare the Stew Heat a little olive oil in a large pot and sauté the onion until soft and golden. Add the beef cubes and brown them on all sides. Stir in the salt, turmeric, paprika, and black pepper. Add the tomato paste and cook for another minute. Pour in the hot water and bloomed saffron. Cover and simmer over low heat for about 1½ hours, or until the meat is tender and the liquid has reduced to a thick, rich sauce. Prepare the Eggplant Wash and peel the eggplants, then slice them into ½-inch rounds. Fry the eggplant slices in hot oil until golden brown on both sides. Transfer them to a paper towel-lined plate to absorb any excess oil. Set aside. Parboil the Rice Bring a large pot of water to a boil. Add the soaked rice and cook for 6–8 minutes, until the grains are about 60–70% cooked (still slightly firm in the center). Drain and set aside. Add a little oil to the bottom of the pot and arrange the potato slices to make the tahdig. Layer the ingredients as follows: * Half of the rice * Half of the meat (without the sauce) * Half of the fried eggplants * A drizzle of bloomed saffron * 1 teaspoon cinnamon Repeat the layers until all of the ingredients have been used. Tip: Don't layer the sauce with the rice, or the rice may become too wet and mushy after it’s cooked. Serve the rich meat sauce alongside the finished dish instead. Another version: You can leave the eggplants out of the layering steps completely and add them on top after the rice is cooked and transferred to a serving platter. This way, the eggplants hold their shape better, but their flavor won't be mixed into the rice as much. Put the lid on the pot, and cook over low heat for about 1 hour, allowing the flavors to mix and the tahdig to become beautifully crisp. Serve with your favorite side dishes and spoon the remaining meat sauce over each serving. Noosh-e jaan 😋 #PersianCuisine #easyrecipesathome #eggplantrecipe #tahdig #beefrecipe

naksir dikit

PATAPAA AT WINNEBA REP YOUR JERSEY ARTIST NIGHT🎉 #fyppppppppppppppppppppppp #winnebamasqueradefestival #winneba

PATAPAA AT WINNEBA REP YOUR JERSEY ARTIST NIGHT🎉 #fyppppppppppppppppppppppp #winnebamasqueradefestival #winneba

#foryoupage #centralcee #somalitiktok

#foryoupage #centralcee #somalitiktok

About

Robot
API

Legal

Privacy Policy