@pilinje: Que miedo yo me void 👀 #creepy #viral #fyp #foryou #lost

𝒫𝒾𝓁𝒾𝓃𝒿𝑒
𝒫𝒾𝓁𝒾𝓃𝒿𝑒
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Region: MX
Thursday 18 June 2026 16:13:20 GMT
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lobofido_
lobofido :
“Lost media” y solo conocen lol Superman
2026-06-19 18:16:50
105
w.jtamarindo.w
!~вяι¢квσу~! :
Por algo lo borraron de internet 🥀
2026-07-31 23:33:55
1076
wewas_cf
wewas cf :
fuera de bromas eso fue un lost media o solo es un meme xd?
2026-06-20 03:49:58
604
luanapmcz8i
太阳☆!🪩 :
porq me la pasé riendo en todo el video💔
2026-07-28 09:29:40
44
privo7955
privo :
Yo soñé con eso y amanecí cargado sin dedos.
2026-08-02 23:45:59
57
el_pana_angelbird15
EL PANA ANGEL :
no sé si soy yo, pero, cuando era más chico me daba risa ese video
2026-06-19 14:12:45
129
sigmaphonkyarayar
Sigmaphonkyarayara :
y pensar que una persona tubu que sentarse y dibujar todo esto.
2026-08-01 20:11:36
23
isaacelpapu_depaus
isaac :v 🗿🗿🗿 :
2026-07-28 05:11:20
7
alxd7775
!Masteerxd777 :
Las pesadillas de gg games
2026-06-23 02:09:24
8
rubzael
RubZael :
"El contenido actual de YouTube da cringe" el contenido de YouTube desde 2014:
2026-07-03 06:28:08
27
diegoalexis096
Diego :
2026-06-19 02:02:37
24
chito.pro
pablocoronel 👀🐉 :
y aún así da miedo
2026-07-28 13:39:10
5
remmi4567
💫~remmsito~💫 :
pov:eres principiante de animación
2026-06-20 03:34:43
16
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Pan-Seared Lamb Kafta Meatballs with Baba Ghanouj ✨ Ingredients Kafta * 1 kg ground beef (about 30% fat) * 3 onions, finely diced * 1 bunch parsley, finely chopped * 1 tbsp ground cinnamon * 1 tsp allspice * 1 tsp black pepper * 1 tbsp salt * Olive oil Baba Ghanouj * 2 small eggplants * ½ cup tahini * 2 tbsp plain yogurt * 1 clove garlic, crushed * Juice of 1 lemon (or more, to taste) * Salt Topping * Fried eggplant cubes * Pomegranate seeds * Pomegranate molasses * Pinch of salt To Serve * Seared tomatoes * Green chili * Thinly sliced red onion * Sumac * Pinch of salt Method 1. In a large bowl, combine the ground beef, onions, parsley, cinnamon, allspice, black pepper, and salt. Mix well, shape into round meatballs, and refrigerate for 20–30 minutes. 2. Heat a skillet over medium-high heat with a drizzle of olive oil. Add the meatballs and leave them undisturbed until well browned. Turn them over, reduce the heat, and cook until fully cooked through. 3. Prick the eggplants all over with a fork, then roast at 220°C for 50–60 minutes, or until completely soft. Cover for 10 minutes, peel, and roughly chop the flesh. 4. Mix the chopped eggplant with the tahini, yogurt, garlic, lemon juice, and salt. Adjust the seasoning to taste. 5. Deep-fry the eggplant cubes until golden and crispy. 6. Toss the sliced red onion with the sumac and a pinch of salt. 7. Transfer the baba ghanouj to a serving bowl and top with the fried eggplant cubes, pomegranate seeds, a pinch of salt, and a drizzle of pomegranate molasses. 8. Serve the pan-seared lamb kafta meatballs with the seared tomatoes, green chili, and sumac onions, alongside the baba ghanouj.
Pan-Seared Lamb Kafta Meatballs with Baba Ghanouj ✨ Ingredients Kafta * 1 kg ground beef (about 30% fat) * 3 onions, finely diced * 1 bunch parsley, finely chopped * 1 tbsp ground cinnamon * 1 tsp allspice * 1 tsp black pepper * 1 tbsp salt * Olive oil Baba Ghanouj * 2 small eggplants * ½ cup tahini * 2 tbsp plain yogurt * 1 clove garlic, crushed * Juice of 1 lemon (or more, to taste) * Salt Topping * Fried eggplant cubes * Pomegranate seeds * Pomegranate molasses * Pinch of salt To Serve * Seared tomatoes * Green chili * Thinly sliced red onion * Sumac * Pinch of salt Method 1. In a large bowl, combine the ground beef, onions, parsley, cinnamon, allspice, black pepper, and salt. Mix well, shape into round meatballs, and refrigerate for 20–30 minutes. 2. Heat a skillet over medium-high heat with a drizzle of olive oil. Add the meatballs and leave them undisturbed until well browned. Turn them over, reduce the heat, and cook until fully cooked through. 3. Prick the eggplants all over with a fork, then roast at 220°C for 50–60 minutes, or until completely soft. Cover for 10 minutes, peel, and roughly chop the flesh. 4. Mix the chopped eggplant with the tahini, yogurt, garlic, lemon juice, and salt. Adjust the seasoning to taste. 5. Deep-fry the eggplant cubes until golden and crispy. 6. Toss the sliced red onion with the sumac and a pinch of salt. 7. Transfer the baba ghanouj to a serving bowl and top with the fried eggplant cubes, pomegranate seeds, a pinch of salt, and a drizzle of pomegranate molasses. 8. Serve the pan-seared lamb kafta meatballs with the seared tomatoes, green chili, and sumac onions, alongside the baba ghanouj.

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