@skin_care_by_abeer: ✨ تحضير البشرة قبل أي جلسة مو خطوة إضافية… هو أساس النتيجة لو ما تم تجهيز البشرة بشكل صحيح، حتى أقوى الأجهزة أو العلاجات ممكن ما تعطيك النتيجة اللي بتتوقعيها ✨ الالتزام بالـ aftercare مش اختيار هو اللي بيحافظ على النتيجة وبيمنع التهيج أو التصبغات ✨ الجلسات العشوائية أو المتقاربة بدون خطة علاجية ما بتسرّع النتيجة… بالعكس ممكن ترجعك لورا 📌 كل بشرة إلها خطة، وكل نتيجة بدها وقت + التزام 👉 النتيجة الصح = تشخيص صح + تحضير صح + متابعة صح #skincareuae #dubaiskincare #skintherapist #acnetreatment

Abeer Sharaf
Abeer Sharaf
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Wednesday 06 May 2026 17:37:09 GMT
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Suugo Sabaayad/Somali Meat Stew  500g chopped lamb shoulder  500ml water  Large handful fresh coriander  1 large onion, finely diced  4-5 cloves garlic, minced  1 can chopped tomatoes (you can use fresh)  1 chicken bouillon cube or a heaping tbsp  Tbsp onion gravy powder  Tbsp paprika  Tbsp cumin  Tbsp coriander  Salt to taste  1 large potato, roughly chopped  1 large carrot, roughly chopped  To garnish: Half red pepper  Half orange & red pepper finely diced, small handful freshly chopped coriander Oil 1. Add you meat to a large pan and add the water and coriander. The coriander will help the house smelling like lamb. Cover and leave to boil on medium heat until the meat is slightly soft to touch.  2. You can remove the lid and reserve half 1-2 cups of the broth and continue to cook until the remaining water evaporates or you can reserve all the water like I did. 3. Once there is no water left in the pan, add oil and let it fry until the meat slightly browns.  4. Add your onion and garlic and continue to fry until the onions are translucent. If you feel you need more oil you can add some of the reserved broth instead of oil.  5. Add your spices, mix well then add your carrots, potatoes, tomatoes and 1.5 cups of the broth. Mix well and cover and leave to cook on low for 40-60 minutes. If you need more water add it and if you find it not thick enough let it cook without the lid for a bit.  6. When the sauce is thick and the meat is tender, it is ready. Turn off the heat and add your peppers and coriander and cover for a few more minutes allowing the peppers to soften!  7. Serve and enjoy with some Kimis, sabaayad, any style of flatbread or rice!  #somali #somalifood #fyp #recipes #beef
Suugo Sabaayad/Somali Meat Stew 500g chopped lamb shoulder 500ml water Large handful fresh coriander 1 large onion, finely diced 4-5 cloves garlic, minced 1 can chopped tomatoes (you can use fresh) 1 chicken bouillon cube or a heaping tbsp Tbsp onion gravy powder Tbsp paprika Tbsp cumin Tbsp coriander Salt to taste 1 large potato, roughly chopped 1 large carrot, roughly chopped To garnish: Half red pepper Half orange & red pepper finely diced, small handful freshly chopped coriander Oil 1. Add you meat to a large pan and add the water and coriander. The coriander will help the house smelling like lamb. Cover and leave to boil on medium heat until the meat is slightly soft to touch. 2. You can remove the lid and reserve half 1-2 cups of the broth and continue to cook until the remaining water evaporates or you can reserve all the water like I did. 3. Once there is no water left in the pan, add oil and let it fry until the meat slightly browns. 4. Add your onion and garlic and continue to fry until the onions are translucent. If you feel you need more oil you can add some of the reserved broth instead of oil. 5. Add your spices, mix well then add your carrots, potatoes, tomatoes and 1.5 cups of the broth. Mix well and cover and leave to cook on low for 40-60 minutes. If you need more water add it and if you find it not thick enough let it cook without the lid for a bit. 6. When the sauce is thick and the meat is tender, it is ready. Turn off the heat and add your peppers and coriander and cover for a few more minutes allowing the peppers to soften! 7. Serve and enjoy with some Kimis, sabaayad, any style of flatbread or rice! #somali #somalifood #fyp #recipes #beef

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