@nikol.pashinyan_pm: 🫶 Բարի լույս, լավ օր եւ սիրում եմ բոլորիդ❤️🇦🇲🫶

Nikol Pashinyan
Nikol Pashinyan
Open In TikTok:
Region: AM
Saturday 23 May 2026 03:37:54 GMT
511732
26007
1232
9777

Music

Download

Comments

bmwarmenia8
Aaaaaaajsjejeje :
Samvel Karapetyan varchapet❤️
2026-05-23 06:52:05
286
xachatryan_93
Xachatryan🇦🇲🇦🇲 :
3333333
2026-05-23 04:10:14
128
arsen_2283256
БАрсен0 Поросенок :
а где же то легендарное сердечко?
2026-05-23 07:50:02
235
grisha12343
grisha12343 :
@клро
2026-05-23 03:47:57
204
77italian7
sevchorni :
тяжёлый случай
2026-05-23 12:34:15
83
user61527475436060
M*****k :
Գիժ )))333333333333
2026-05-23 07:00:05
49
user456133169916
covinar1966 :
Варчапет Самвел Карапетян
2026-05-23 14:47:23
70
viktor.bajdavleto
Viktor Bajdavletov :
зеленский2
2026-06-10 02:53:14
12
alex11201a
Александр :
Самый мужественный и умный президент!
2026-05-23 05:32:24
173
srtik_masha
srtik_masha :
Մեր սրտի վարչապետ❤️
2026-05-24 13:23:40
8
eva_harutyunyan
🇦🇲 :
Нет бы страну развивать, он тик токи снимает
2026-06-09 09:37:44
11
yana49177
Yana :
что он употребляет?
2026-05-24 16:43:47
52
viktor2014vik
viktor2014vik :
Солнечный
2026-07-13 07:51:29
6
user629098883196
777 :
Что говорят врачи?
2026-05-24 19:04:48
9
toyotacamry323
Xas55 :
Врачи что говорят ?
2026-05-23 08:01:55
779
user1457012453991
) :
Мне кажется он маньяк в тик токе😂😂😂
2026-06-08 19:46:57
6
hakasatryan111
88888 :
333333
2026-05-23 07:56:06
11
manukavagyan441
manukavagyan441 :
👍👍16
2026-05-23 05:00:01
6
sekret419
Armenia :
3333
2026-05-23 04:41:50
11
usemeni13
❤️❤️❤️🌹🌹🌹 :
16🙏
2026-05-23 04:09:06
10
abaizak33
Abai Almaganbetov :
Приеду в Арменю с Казахстана с семьей напишите пожалуй где можно покушать настоящий Армянский шашлык ?
2026-05-23 04:54:08
93
To see more videos from user @nikol.pashinyan_pm, please go to the Tikwm homepage.

Other Videos

Taylor’s Greek Avgolemono (Greek Lemon Chicken Soup) Ingredients * 3 tablespoons olive oil * 2 cups yellow onion, finely chopped * 4 cloves garlic, minced * 1 bay leaf * 4 tablespoons chicken stock paste * 9 cups water * 4 chicken breasts * 1 cup carrot, finely chopped  * 1 cup celery finely chopped  * Salt and black pepper, to taste * 1 cup uncooked jasmine rice (or basmati or short-grain rice) * 2 tablespoons–¼ cup fresh dill, chopped Avgolemono * 8 eggs, separated * Juice of 4 lemons * 1 cup hot soup broth (for tempering) Garnish * Fresh dill * Olive oil * Salt and pepper * Parsley  Girl how?  1. Season the chicken breasts with salt and pepper. 2. Heat the olive oil in a large pot over medium-high heat. Sear the chicken for about 2 minutes per side, then remove to a plate. 3. Reduce heat to medium. Add the onion, celery, and carrot and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 1–2 minutes. 4. Add the chicken stock paste (aka better than bouillion) and bay leaf and let bubble for 1 minutes. then pour in the water. Stir well and bring to a boil. 5. Return the chicken (and any juices) to the pot. Cook for 20 minutes until the chicken is cooked through.  6. Remove the chicken and shred it with two forks. Stir the shredded chicken back into the soup along with the chopped dill. 7. Remove the soup from the heat and ladle 2 cups of the hot broth into a measuring cup. 8. In a bowl, whisk the egg whites until foamy. Whisk in the egg yolks, then slowly whisk in the lemon juice. 9. While whisking constantly, slowly stream the hot broth into the egg mixture to temper it. 10. Slowly pour the tempered egg mixture back into the soup while stirring continuously. 11. Taste and adjust with salt and pepper. Serve garnished with fresh dill and parsley and a drizzle of olive oil.  -xoxo TAYLOR  #summerrecipes #chickensoup #greekfood #EasyRecipe #souptok
Taylor’s Greek Avgolemono (Greek Lemon Chicken Soup) Ingredients * 3 tablespoons olive oil * 2 cups yellow onion, finely chopped * 4 cloves garlic, minced * 1 bay leaf * 4 tablespoons chicken stock paste * 9 cups water * 4 chicken breasts * 1 cup carrot, finely chopped * 1 cup celery finely chopped * Salt and black pepper, to taste * 1 cup uncooked jasmine rice (or basmati or short-grain rice) * 2 tablespoons–¼ cup fresh dill, chopped Avgolemono * 8 eggs, separated * Juice of 4 lemons * 1 cup hot soup broth (for tempering) Garnish * Fresh dill * Olive oil * Salt and pepper * Parsley Girl how? 1. Season the chicken breasts with salt and pepper. 2. Heat the olive oil in a large pot over medium-high heat. Sear the chicken for about 2 minutes per side, then remove to a plate. 3. Reduce heat to medium. Add the onion, celery, and carrot and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 1–2 minutes. 4. Add the chicken stock paste (aka better than bouillion) and bay leaf and let bubble for 1 minutes. then pour in the water. Stir well and bring to a boil. 5. Return the chicken (and any juices) to the pot. Cook for 20 minutes until the chicken is cooked through. 6. Remove the chicken and shred it with two forks. Stir the shredded chicken back into the soup along with the chopped dill. 7. Remove the soup from the heat and ladle 2 cups of the hot broth into a measuring cup. 8. In a bowl, whisk the egg whites until foamy. Whisk in the egg yolks, then slowly whisk in the lemon juice. 9. While whisking constantly, slowly stream the hot broth into the egg mixture to temper it. 10. Slowly pour the tempered egg mixture back into the soup while stirring continuously. 11. Taste and adjust with salt and pepper. Serve garnished with fresh dill and parsley and a drizzle of olive oil. -xoxo TAYLOR #summerrecipes #chickensoup #greekfood #EasyRecipe #souptok

About