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@afsharjami: #موزیک #ایرانی #افغانی # بی سرو سامانه

Mahya & Mahsa
Mahya & Mahsa
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Saturday 18 April 2026 09:39:38 GMT
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user2247857870873
Ronaldo.7777777777777777777777 :
бехтарин ☺️☺️
2026-04-28 17:19:47
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user3062010696698
user3062010696698 :
🥰🥰
2026-05-22 08:43:05
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onlineenlishcourse
Smart kids online course :
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2026-04-19 07:33:00
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brainsharifi
Ahmad Abdullah Hashem🇮🇷🏴🐒 :
☝️🥰❤️‍🩹☝️
2026-04-30 16:17:29
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dr.khalili5
Dr.Khalili :
❤️❤️❤️❤️
2026-04-18 19:54:09
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💎🗝️najebullah🗝️💎 :
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user4734703337542
❤☆⸙تنᬼᬼᬼᬼهاگᬼک✍༒᳀ღ꧂» ✶ًًًٍٍٍٖٖ :
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2026-06-10 17:39:08
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สมัยสามสี่ปีก่อนอ้ายเต้นตามจ้าวลู่ซือด้วยซ้ำ
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Cuando suena #bestdayofmylife de #americanauthors se vuelve el mejor día ⚜️🎧#fypmusic #nostalgia #musicaeningles #rolitaschidas
Cuando suena #bestdayofmylife de #americanauthors se vuelve el mejor día ⚜️🎧#fypmusic #nostalgia #musicaeningles #rolitaschidas
Nawrrrrr me either 😂 but if you have some suggestions I’m all ears 🤗 but also reminder that followers and numbers ≠ sales.
Nawrrrrr me either 😂 but if you have some suggestions I’m all ears 🤗 but also reminder that followers and numbers ≠ sales.
If only she knew. I pray for us, one day #prayer #ex #imissyou
If only she knew. I pray for us, one day #prayer #ex #imissyou
COMFORT FOOD FROM AROUND THE WORLD it’s getting to that time of year where it gets colder, so what’s my response ? COMFORT FOOD. that comes in the form of soups, stews, pies or whatever it may be. Today is part 2 and today we’re taking a trip to Morocco to make some Couscous 🇲🇦! This recipe is inspired by my visit to the Sahara desert, where I got to make this with the Nomad families. Full recipe below :) (4)
Broth: 1.5kg lamb (neck or shanks) 1 brow onion diced 1 cinnamon stick 4 green cardamon pods 1.5l chicken stock 1 tbsp ras el hangout 1 tsp ground cumin 2 tsp ground coriander 2 tsp paprika 1 tsp ground turmeric Salt to taste 1/2 a squash 1 turnip 1 large potato 2 carrots 1 courgette 400g cooked chickpeas 400g washed couscous (wash in a large bowl until the water comes clear) 1 tbsp ground cumin Oil & Salt 
(1)
A good couscous always starts with a rich broth. Start by heating up a large pot on a medium high heat. Add some oil, then sear your lamb until well browned all over, then remove. Add the onion, cinnamon stick and cardamon pods and cook for a few minutes. Now add the spices and stock, then season to taste with salt, add the lamb back to the pot, cover and cook for 1 hour. (2) 5 mins before the broth has cooked, place the washed couscous in a large plate, then add some oil and mix well. Now place a steamer over the pot and add the couscous. Don’t worry, the couscous won’t fall through the holes. Now steam for 20 minutes. (3) Now remove the steam pot and place the couscous back in the large bowl. Remove the lamb and add the vegetables to the broth. Now rub the couscous with your hands, to fluff uo the grains and ensure they aren’t stuck together. Do this for a few minutes, then season with the cumin and salt, mix well and add back to the steamer. Cook the vegetables & steam the couscous for a further 20 minutes. (4)
Now remove the vegetables & lamb from the broth and set aside. Remove the couscous from the steamer and rub with your hands one last time for a few minutes, then steam again for 20 minutes more. Serve everything altogether with some of the broth over the couscous, lamb and vegetables.
COMFORT FOOD FROM AROUND THE WORLD it’s getting to that time of year where it gets colder, so what’s my response ? COMFORT FOOD. that comes in the form of soups, stews, pies or whatever it may be. Today is part 2 and today we’re taking a trip to Morocco to make some Couscous 🇲🇦! This recipe is inspired by my visit to the Sahara desert, where I got to make this with the Nomad families. Full recipe below :) (4)
Broth: 1.5kg lamb (neck or shanks) 1 brow onion diced 1 cinnamon stick 4 green cardamon pods 1.5l chicken stock 1 tbsp ras el hangout 1 tsp ground cumin 2 tsp ground coriander 2 tsp paprika 1 tsp ground turmeric Salt to taste 1/2 a squash 1 turnip 1 large potato 2 carrots 1 courgette 400g cooked chickpeas 400g washed couscous (wash in a large bowl until the water comes clear) 1 tbsp ground cumin Oil & Salt 
(1)
A good couscous always starts with a rich broth. Start by heating up a large pot on a medium high heat. Add some oil, then sear your lamb until well browned all over, then remove. Add the onion, cinnamon stick and cardamon pods and cook for a few minutes. Now add the spices and stock, then season to taste with salt, add the lamb back to the pot, cover and cook for 1 hour. (2) 5 mins before the broth has cooked, place the washed couscous in a large plate, then add some oil and mix well. Now place a steamer over the pot and add the couscous. Don’t worry, the couscous won’t fall through the holes. Now steam for 20 minutes. (3) Now remove the steam pot and place the couscous back in the large bowl. Remove the lamb and add the vegetables to the broth. Now rub the couscous with your hands, to fluff uo the grains and ensure they aren’t stuck together. Do this for a few minutes, then season with the cumin and salt, mix well and add back to the steamer. Cook the vegetables & steam the couscous for a further 20 minutes. (4)
Now remove the vegetables & lamb from the broth and set aside. Remove the couscous from the steamer and rub with your hands one last time for a few minutes, then steam again for 20 minutes more. Serve everything altogether with some of the broth over the couscous, lamb and vegetables.

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