@navruzkarimov96: #Чанатуло Абдулоев# Хорам макун#

Каримзода.
Каримзода.
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Sunday 31 May 2026 04:09:17 GMT
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barotovbahrom8
Абдулло баротов :
салом алейкум ака Ами байда Барои скачать кардан Мон бгирмш
2026-05-31 15:02:03
1
user5361729071754
Садридин :
Мо Шо Аллоҳ,беҳтарин ғазал.Аллоҳи пок ба Шумо беҳтарин хушиҳои зиндагиро насибу рузиатон бигардонад.Омин.
2026-06-04 01:24:23
0
user2279740914495
Фаррухҷон :
беҳтарин
2026-06-04 13:55:31
0
user4993749337331
М :
роҳи сафед
2026-05-31 12:30:55
1
_panji_6
💲_PANJI_💲 :
Забон🌹булбул👍🌹Шери🌹Нар👍🥰
2026-06-01 16:42:53
0
shabnamjonm_llm
shabnam💕 :
2026-06-03 12:48:25
0
sirojzuhurov5
sirojzuhurov5 :
бошибрат
2026-05-31 13:38:33
1
user800352249490
O💔ч,он :
🥺🥹 СУХАН МАЬНОВУ ВАЗН ДОРАД АХ,САН ОЛЛИ САДОЯТ ХАСТА НАБОШАД БАРОДАРИ АЗИЗ Ч,АНАТУЛЛОХ, ГАПТОН НАДОРМ 🤝🫂💯💯💯💯
2026-05-31 16:04:44
1
user31530121603801
РИХОЗ :
САЛОМАТ БОШЕД БАРОДАР
2026-06-02 13:29:55
0
rasulov_hokim
Rasulov Hokimjon :
@зидбшиовзитлои🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰@хншви🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-06-01 17:09:24
0
user6202712451095
сабр :
бехтарин газал
2026-06-01 14:31:54
0
user20752596248810
Донëр :
рост
2026-06-01 01:52:55
0
elokjon8
Elokjon :
Ғазали пур мазмун сароиданаш ҳам бениҳоят хубаст Иншаллоҳ ғазалхони беҳтаринам мешави дар оянда Худо нигоҳ бонат
2026-06-01 04:46:54
1
muhamad.safarov51
Muhamad Safarov :
зинда боши бародарчон худо нигабонат бошад ей Шери нар ба пеш
2026-05-31 12:41:04
0
user7332819046317
майский :
бехтарин
2026-06-01 05:31:10
0
user1285194598016
Аминзода Тоҷиддин Ҳасан :
бародар ин сурудро монен сохранит кунем
2026-06-02 06:39:37
1
goobm7777
Manu M 777 KG :
мон скачат кнем
2026-05-31 13:57:35
1
user8477913811790
💔💔 S⚔️A💔💔 :
ака мон сохранит кнем
2026-05-31 15:23:37
1
user7138378208014
сабр :
монед скачать кунем
2026-06-01 08:16:50
0
user4819583690915
Улмасов Элдар :
да.забонт.чонм.додарчон кандота.бзан.Валлохи.кайф.кардм.овози.ширинт.соф.хаста.нашава.Омин
2026-06-02 08:32:24
0
user8035787876397
Муфида.Myfida. :
Монен скачать кнем
2026-06-01 10:49:59
0
user2605983268463
шаха теам :
зиндаву сарбаланд у дар амон бошен
2026-06-01 14:21:50
0
user2407375078283
user2407375078283 :
2026-06-01 04:53:01
0
user5205530359814
Ҷумахон :
Аҳсан бар Ҷанатуло беҳтарин суруд
2026-05-31 16:01:44
0
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Other Videos

Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.
Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.

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