@ranimsaad19: #الشعب_الصيني_ماله_حل😂😂 #fyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyp

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Tuesday 16 June 2026 01:24:09 GMT

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🐊𝕽𝖊𝖍𝖆𝖇𝖊🐊 :

حتى انا جاني المساججحح

2026-06-16 10:36:08

358

SALSABIL | سَلْسَبِيلاً 🦋🤍 :

billlah hethi hkeyt ab3eth message l 20 amena wala partagi l vd amena maach tsm3ouhom w maach tpartagou

2026-06-16 09:03:14

185

Ꮺָ࣪𝓔͠𝘃𝗮𝗹𝗶𝗮ᩘ🇹🇳 ᷒ᰰ꫶ׁׅ :

amnnn janii il msg😭

2026-06-16 13:25:06

2

may timou :

2026-06-16 16:18:02

45

미냐르 🌸 :

وصلني الميساج البارح

2026-06-16 14:49:15

73

RAHIL🫦 :

ti hwww fi tiktok lmessaj

2026-06-16 12:14:21

25

༺♡ 𝓓𝓲𝓿𝓪 ♡༻ :

brasmi wllh wsltt bikom lenaa💔💔

2026-06-16 07:48:09

33

rourou🥷😸 :

حتى أنا جاني امبارح 🙂

2026-06-16 12:55:18

45

Mayara Latrech :

Ay 7atta ana tib3athli 🥺

2026-06-16 10:21:26

10

sirine chaaben :

وصلني الميساج اليوم

2026-06-16 14:03:24

17

🌟🌹✨JhídríMõntãhã✨🌹🌟 :

شنيا لحكاية ياخي فسرولي ؟؟؟

2026-06-16 13:48:17

6

𝓜 '🪼 :

حتى أنا جانيي😭

2026-06-16 16:02:12

4

nadine nadouna🫠❤️ :

حتى انا جاني المساج

2026-06-16 12:55:12

10

yasmine :

ههههه يضهرلي نحنا في نفس القروب 😭

2026-06-16 13:11:50

6

Rahma Rahma :

انا موصلنيَشي

2026-06-16 16:27:57

0

K. :

وصلني المساحة البارح

2026-06-16 16:10:44

1

صَفَآء♡🦢 :

لن يصيبنا الا ما كتب الله لنا 🤍

2026-06-16 17:22:01

4

♡touta rekik♡ :

جاني😂💔

2026-06-16 13:19:28

1

Osswa lejmi ✨💗 :

حتى أنا وصلي الميساج اليوم

2026-06-16 15:47:33

1

𝗟̸̲a𝗱ý: 𝗦𝗵𝗶𝗹𝗹𝗮🇹🇳 :

Twa jeni el msg 😭😭

2026-06-16 14:11:17

2

🐺⚔️ :

حتى انا جاني تو والله على الانستغرام

2026-06-16 13:41:59

3

₥₳Ɽ₳₥(₳)❤ :

وصلني المساج البارحة ياخي شفما بالله سكون يفهمني

2026-06-16 16:05:40

1

maryem ❤️ :

Jeni lmisaje lyoum

2026-06-16 14:34:56

1

𝓼𝓜𝓐𝓛𝓔𝓚 :

حتانا جاني الميساج

2026-06-16 22:26:30

2

To see more videos from user @ranimsaad19, please go to the Tikwm homepage.

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Not many of you know this, but I was born on Purim, so it’s forever my ultimate favorite holiday. This year I created a hamantaschen recipe I’m fully obsessed with, and honestly… Zikki and I are finishing every batch in seconds. So yes, this one is truly dangerous. I usually go heavy on orange zest in my sweet doughs, but this time I swapped in mandarins, both zest and juice, and WOW. Brighter, softer, just better. The dough is made with only a few ingredients, which means quality really matters, and that’s why I’m using @Organic Valley#ץutter and eggs for that perfect texture. For the filling, I made a homemade black sesame paste. Takes two seconds, pairs insanely well with the citrusy dough, and is honestly just as good eaten straight on toast. Classic with a twist Happy Purim. YASSS! Ingredients: For the dough- 300 gr flour 200 gr cold butter cut to cubes 80 gr powdered sugar 25 gr almond flour 5 gr salt 5 gr baking powder 1 egg yolk 2 mandarins , zest 2 mandarins , juice For the filling- 250 gr raw black sesame 80 gr powdered sugar 50 gr neutral oil 3 gr vanilla extract Pinch of salt Method: 1. Starting with the dough: In a food processor, combine all the dry ingredients and the butter. Pulse until you get a rough, sandy texture. 2. Add the remaining ingredients and pulse just until the dough starts to come together. 3. Transfer the dough to a work surface, gently bring it together, and shape into a log about the thickness you want your hamantachen. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. 4. Make the filling: Toast the black sesame seeds in a dry pan over medium heat for about 3 minutes, until fragrant. 5. Transfer the hot sesame seeds to a food processor. Add the powdered sugar, vanilla, salt, and half of the oil. Blend, then slowly drizzle in the remaining oil while blending until a smooth paste forms. 6. Preheat the oven to 360°F / 175°C. 7. Remove the dough from the fridge and slice into 1/4-inch-thick discs. Place them on a parchment-lined baking tray. 8. Add about 1/2 tablespoon of filling to the center of each disc and pinch closed into a triangle. 9. Return the tray to the fridge for 10 minutes. Bake straight from the fridge for 15–18 minutes, until the corners of the hamantachen just start to turn golden. 10. Remove from the oven, let rest on the tray for 5 minutes, then transfer to a cooling rack and finish with a generous dusting of powdered sugar.

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