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@_ming_7_7_7: kakek Ucay version😹#jmk48 #ngawi24jam #kakekucay98 #CapCut #4u
Ming777
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Region: ID
Tuesday 14 April 2026 07:59:00 GMT
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Comments
yukichiman :
kakek ucay 98 titik penghabisan
2026-06-19 23:36:57
6
Ambatubowo :
info link kakek ucay😹
2026-06-20 11:33:48
5
akun tidak dikenali :
kakek ucay
2026-07-25 05:09:49
1
𝙳𝚒𝚖𝚊 𝙾𝚛𝚕𝚘 :
gw nonton apaan njir😹😂
2026-06-09 15:49:09
8
D!tzz 🪽 :
ngapain itu jir 😹
2026-07-27 03:28:56
0
CH0U T!kT0k :
gw nonton nya sampe keluar air dari hidung
2026-07-24 14:22:41
1
Izan :
info link😹
2026-06-22 10:36:46
1
itsuki 🗿🗿 :
😹
2026-04-14 19:30:38
0
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I came up with this recipe a little while ago, and it’s been on repeat ever since. Anar Bademjoon is a healthy Persian dip made with roasted eggplant and pomegranate molasses. It’s rich, tangy, naturally vegan, and very hands off! We’ve been eating it with fresh bread alongside family dinners, and I honestly can’t get enough. If you love eggplant, save this to try next! Nooshe joon🌼🌸🌺 ♥️This dish is created by MozandMiel♥️ Ingredients 2 globe eggplants 1 large onion, finley diced 2 tomatoes, diced 1 tbsp tomato paste 1/2 cup pomegranate molasses 3/4 cup finely ground walnuts 1 tsp dried mint 1 tsp salt 1 cup water 1 and 1/2 tbsp ghee Instructions Preheat the oven to 400F (200C). Poke the eggplant with holes, then roast in a lined baking sheet for 60 minutes, turning halfway. In a large, add your onins and ghee and caramelize until golden. Add the tomato paste, pomegranate molasses, dried mint, salt, and ground walnuts. Let it come to a boil, then cover and simmer on low heat for 15 minutes. Add the peeled eggplants, then cover and simmer on low heat for 20 minutes. #persianfood #eggplant #persian #pomegranate #EasyRecipes
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