@abdourrahmanbannaba: #partage #like #commenter #sahada

LA BEAUTÉ DE L'ISLAM

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Region: BF

Tuesday 09 June 2026 06:48:55 GMT

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Comments

Sacko 💞💖SK 👍👍de l'or :

j'aime ta fille

2026-08-04 19:03:58

0

Aïdature :

félicitations à toi ma princesse que vous dieu vous bénisse abondamment

2026-08-01 08:59:16

0

koudougou ousseni :

félicitations maîtresse

2026-07-17 19:24:50

0

le ❌Boss ❌ Euros :

💯💯💯💯🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

2026-07-04 10:25:08

0

carter d'huile moteur :

que dieu te bénisse

2026-07-11 16:10:48

0

5x5=25 ✅✅ :

2026-07-12 01:16:27

0

user6599997842156 :

Macha Allah 🥰

2026-06-24 16:01:43

0

ben Aboubacar koanda :

Que Dieu lui accorde une longue vie et fasse d'elle une source de joie pour vous.

2026-06-11 16:54:05

0

Adama dianda :

enfants beni

2026-06-11 08:32:41

0

Nabayaogo :

Félicitations princesse 🥰

2026-06-09 21:19:23

0

Nadia Rtd :

félicitation a princesse 🥰

2026-06-10 14:46:46

1

Kader :

Je croi que jai trouver man 2em FFF

2026-06-13 19:20:25

0

la fille de sa mère :

merci papa bn marche a vous ke dieu vous bénisse 🥰🥰🥰🥰

2026-07-06 21:43:50

0

Fatim La Saoudienne :

Félicitations ma princesses tu le mérites plus que ça longue vie a maman et papa pour toi incha Allah

2026-06-09 23:00:51

1

zena :

félicitations. elle le mérite vraiment

2026-06-09 08:07:58

0

Big pcs 🤘💰💰💰🤟 :

sa voix

2026-06-10 23:05:20

0

sawadogo guelilou ✅✅✅ :

💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛 félicitation

2026-06-09 15:36:18

0

Méchant méchant :

ma femme es contente se soir la

2026-06-10 17:20:37

2

Diamatigui Jr :

2026-06-09 17:09:37

0

ilassa MAZAZA🦍🦍🌍 :

❤️❤️❤️

2026-08-04 09:45:08

0

Boukoungou :

🥰🥰🥰

2026-06-09 06:58:46

0

To see more videos from user @abdourrahmanbannaba, please go to the Tikwm homepage.

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Bet you’ve never seen fermented lettuce before. It sounds like the last thing you would put in a fermentation jar, but in Poland and other parts of Eastern Europe, this is a real old-school ferment. Done right, the lettuce stays crisp and takes on everything packed around it. I layer halved lettuce with plenty of beets, jalapeños, garlic, parsley, dill, and bay leaves. Then everything gets covered with a simple salt and sugar brine. The beets slowly take over the entire jar, bringing that deep purple color and a little earthy sweetness to balance the sourness of the ferment and the kick from the jalapeño. A few days later, the lettuce is crisp and snappy, but now it’s sour, tangy, slightly sweet, garlicky, and stained all the way through with beet. It’s probably the last thing most people would think to ferment. And somehow, it works. HOW I MAKE IT Clean and halve the lettuce, then layer it in a large jar with sliced beets, jalapeños, garlic, parsley, dill, and bay leaves. Prepare a salt and sugar brine and pour it over everything until fully covered. Place a lettuce leaf across the top, add mustard seeds, and use a fermentation weight or plate to keep everything submerged. Cover and ferment until the lettuce is sour, crisp, and deeply stained by the beets. Comment SYSTEM if you want the full fermentation system I use. #fermentedlettuce #fermentation #fermentedfoods #guthealth #lactofermentation #easterneuropeanfood #polishfood #realfood #brinelab #dishbydavid

Bet you’ve never seen fermented lettuce before. It sounds like the last thing you would put in a fermentation jar, but in Poland and other parts of Eastern Europe, this is a real old-school ferment. Done right, the lettuce stays crisp and takes on everything packed around it. I layer halved lettuce with plenty of beets, jalapeños, garlic, parsley, dill, and bay leaves. Then everything gets covered with a simple salt and sugar brine. The beets slowly take over the entire jar, bringing that deep purple color and a little earthy sweetness to balance the sourness of the ferment and the kick from the jalapeño. A few days later, the lettuce is crisp and snappy, but now it’s sour, tangy, slightly sweet, garlicky, and stained all the way through with beet. It’s probably the last thing most people would think to ferment. And somehow, it works. HOW I MAKE IT Clean and halve the lettuce, then layer it in a large jar with sliced beets, jalapeños, garlic, parsley, dill, and bay leaves. Prepare a salt and sugar brine and pour it over everything until fully covered. Place a lettuce leaf across the top, add mustard seeds, and use a fermentation weight or plate to keep everything submerged. Cover and ferment until the lettuce is sour, crisp, and deeply stained by the beets. Comment SYSTEM if you want the full fermentation system I use. #fermentedlettuce #fermentation #fermentedfoods #guthealth #lactofermentation #easterneuropeanfood #polishfood #realfood #brinelab #dishbydavid

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