@k97sm: لقاء كاظم الساهر مقابلة كاظم الساهر عباس حمزة العراق شعر اقتباسات #كاس_العالم #كاظم_الساهر #العراق #مشاهير_تيك_توك_مشاهير_العرب🌺💜 #فن

ڪرٍوُآن آلُِسوُمرٍي
ڪرٍوُآن آلُِسوُمرٍي
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Region: DE
Saturday 13 June 2026 10:59:53 GMT
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mmd7784
Mahmod _Goyi :
حميد منصور عالمي
2026-06-13 22:02:00
2
8ux.66
أهـَـواك :
افضل فنان عربي بل تاريخ🐿.
2026-06-13 19:29:15
3
bel19a99
بيلا :
مدرسة الحب من اجمل اغاني بلكوكب
2026-06-13 11:38:39
4
user5757681416183
غيث الحمداني :
عالمي ابو وسام🥰
2026-06-13 20:43:53
1
rafaa.almk
Rafea almk :
فلاح ابراهيم فنان راقي وذوق ، الله يرحمك
2026-06-13 21:13:36
1
za7797
zena :
ابو وسام الاحساس كله
2026-06-13 11:27:49
1
faaksabeih
faaksabeih :
تسلم استاذ الحق والحق الق كله
2026-06-13 20:38:00
1
iraq2002k
عراقي اصلي :
كاظم ابداع لاينتهي
2026-06-13 11:41:54
1
srm532
سرمد :
عالمي المفضل ابو وسام
2026-06-13 11:22:06
1
den4643
Deena :
عالمي دائما
2026-06-13 11:44:51
1
hudhr6
هدى :
فنان وفنان عظيم
2026-06-13 11:15:19
1
s.a.a.d.43
saad :
خلي يسمع حميد منصور
2026-06-13 21:23:24
0
daniatahreer
٠ :
غنى باللغه عالميه إلى جانب العربيه
2026-06-13 19:37:26
1
user8705728452887
عبد الرحمن :
أسطورة موسيقار كاضم الساهر
2026-06-13 20:35:14
1
user3984324246678
أم محمد القيسي :
طبن العندليب ابو وسام ربي يوففيقة ربي فديك اخوية🥰🥰🥰
2026-06-13 21:10:39
0
zozo34969
zozo :
في منتهى الروعه والجمال التصميم يستحق اكثر من لايك
2026-06-13 11:29:38
2
no1997m
nono :
عالمي عالمي
2026-06-13 12:32:42
1
user5144670196063
ميامي :
2026-06-13 19:30:59
1
user7719621425223
ابوو زياد :
مبدع
2026-06-13 20:22:14
1
god28687
God🩷. :
ماكو بعد مثل مدرسة الحب .متكاملة
2026-06-13 21:30:11
0
alaa_10.17
𝔸𝕝𝕒𝕒♡ :
النهر الثالث.
2026-06-13 22:12:10
0
alqissar8
☬احہٰمد☬𝒜𝒽𝓂𝑒𝒹_𝒮𝒶𝒶𝒹 :
هاي مو بس تطربني لا هاي تاخذني لابعد جزيره بالعالم
2026-06-13 21:32:55
0
zxv_hhhw
. :
🥰🥰🥰
2026-06-13 19:55:56
1
mohamedajslspq
💫💫italy💔kader🇮🇹💫💫 :
🥰🥰🥰
2026-06-13 12:49:09
1
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Ad | Delicious Blueberry Jam Pastry Recipe 🫐🤍 Crispy Pastry with vanilla cheesecake filling, silky blueberry jam, and fresh blueberries – elegant, fresh, and beautiful. 🥰 📝 Ingredients Makes: approx. 6–7 tartlets (Ø 9 cm) Pastry • 400 g puff pastry, from the refrigerated section Blueberry Jam • 150 g blueberries (1 cup) • 30 g sugar (2½ tbsp) • 1 tsp cornstarch Vanilla Cheesecake Filling • 250 g quark or unsalted cream cheese (1 cup) • 1 egg  • 50 g sugar (¼ cup) • 15 g cornstarch (1½ tbsp) • some freshly ground vanilla (from a vanilla mill) • zest of ½ lemon Decoration • 80–90 g fresh blueberries (½–⅔ cup) • a few thin lemon slices or small lemon wedges • powdered sugar for dusting 🤍 Instructions 1. Grease the tartlet molds well with butter and chill until ready to use. 2. Cut out circles from the puff pastry, about 10 cm in diameter, and place them loosely into the molds. Press gently with your hands. 3. Prick the bases several times with a fork. 4. Cut small round pieces of parchment paper, place them into the molds, and press down gently. Fill with ceramic baking beans or pie weights. 5. Blind-bake at 180°C (350°F), top and bottom heat, for about 15 minutes until the edges are lightly golden. 6. Remove from the oven, take out the baking beans and parchment paper, and let the bases cool briefly. 7. For the filling, mix quark or unsalted cream cheese, egg, sugar, vanilla, lemon zest, and cornstarch until smooth. 8. Divide the cheesecake filling between the prebaked bases and tap the molds lightly on the work surface. 9. Bake again at 180°C (350°F), top and bottom heat, for about 18 minutes until the filling is set. 10. Let the tartlets cool completely. 11. For the blueberry jam, cook the blueberries and sugar until soft. Stir in the cornstarch and simmer briefly until thickened. Pass through a fine sieve and let cool completely. 12. Add about 1 tbsp blueberry jam to the center of each tartlet. 13. Decorate with fresh blueberries and a thin lemon slice or small lemon wedge. 14. Lightly dust with powdered sugar before serving. Enjoy baking 🤗 🤍
Ad | Delicious Blueberry Jam Pastry Recipe 🫐🤍 Crispy Pastry with vanilla cheesecake filling, silky blueberry jam, and fresh blueberries – elegant, fresh, and beautiful. 🥰 📝 Ingredients Makes: approx. 6–7 tartlets (Ø 9 cm) Pastry • 400 g puff pastry, from the refrigerated section Blueberry Jam • 150 g blueberries (1 cup) • 30 g sugar (2½ tbsp) • 1 tsp cornstarch Vanilla Cheesecake Filling • 250 g quark or unsalted cream cheese (1 cup) • 1 egg • 50 g sugar (¼ cup) • 15 g cornstarch (1½ tbsp) • some freshly ground vanilla (from a vanilla mill) • zest of ½ lemon Decoration • 80–90 g fresh blueberries (½–⅔ cup) • a few thin lemon slices or small lemon wedges • powdered sugar for dusting 🤍 Instructions 1. Grease the tartlet molds well with butter and chill until ready to use. 2. Cut out circles from the puff pastry, about 10 cm in diameter, and place them loosely into the molds. Press gently with your hands. 3. Prick the bases several times with a fork. 4. Cut small round pieces of parchment paper, place them into the molds, and press down gently. Fill with ceramic baking beans or pie weights. 5. Blind-bake at 180°C (350°F), top and bottom heat, for about 15 minutes until the edges are lightly golden. 6. Remove from the oven, take out the baking beans and parchment paper, and let the bases cool briefly. 7. For the filling, mix quark or unsalted cream cheese, egg, sugar, vanilla, lemon zest, and cornstarch until smooth. 8. Divide the cheesecake filling between the prebaked bases and tap the molds lightly on the work surface. 9. Bake again at 180°C (350°F), top and bottom heat, for about 18 minutes until the filling is set. 10. Let the tartlets cool completely. 11. For the blueberry jam, cook the blueberries and sugar until soft. Stir in the cornstarch and simmer briefly until thickened. Pass through a fine sieve and let cool completely. 12. Add about 1 tbsp blueberry jam to the center of each tartlet. 13. Decorate with fresh blueberries and a thin lemon slice or small lemon wedge. 14. Lightly dust with powdered sugar before serving. Enjoy baking 🤗 🤍

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