@mohamed_haitham4: "ورا كل مشروع صغير.. حلم كبير❤️" عشان كده روحت أجرب السينابون من عندها في الزقازيق.. وكانت تجربة تستاهل😍🍩👏@Naira Ismail Maged #محمدهيثم #الزقازيق #zagazig #الشرقيه #الشرقية

محمد هيثم | MOHAMED HAITHAM

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Region: EG

Tuesday 23 June 2026 14:43:08 GMT

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Mohamed Samy :

و ده الكشك بتاع التليفونات بتاعي ادعموني 🫣😁😁

2026-06-25 01:53:38

590

محمد هيثم | MOHAMED HAITHAM :

نقطو..❤️🌷

2026-06-23 14:43:35

324

خربوط وكرشمان👶🏼🥷🏻 :

تحفه والفيديو تحفه اوي ❤️

2026-06-23 17:37:19

144

Beba🤍 :

نقطواا

2026-06-23 21:32:24

12

Nour ❣️ :

القطعه بنقطه !!!

2026-06-23 22:48:59

26

🌑🍒malak :

نقطواااااا

2026-06-23 23:48:24

8

R🥀ahoma :

لو ماشترتوش هنجوع احنا الاتنين✨

2026-06-23 18:33:34

66

𝖘𝖘𝖍𝖆𝖒𝖔𝖘𝖆🤪 :

نفطو

2026-06-23 20:59:55

5

𝒎𝒂𝒍𝒂𝒌 :

لايقين ع بعض والله 😁

2026-07-04 12:29:15

16

𝙈𝙤𝙝𝙖𝙢𝙚𝙙_𝙓 :

الناس الي بتقول غالي جربو وانتو هتعرفو الخمات الي بتستخدمها نضيفه جداا❤️

2026-06-24 01:34:11

27

Nono♥️🦥 :

ربنا يكرمك، واضح إنك بتحاول تساعد الناس بجد ❤

2026-06-23 14:56:20

19

saja Osama :

الفكره أن اسعارها غاليه شويه بس

2026-06-23 16:33:40

24

زَيْنَب :

شغلها تحفهه ولذيذه اوي

2026-06-23 16:28:14

5

᧗꧖ᥴꪖꪜ꧖ᥣꪗ :

بنقطه

2026-06-23 22:58:25

6

𝑹 '🦌 :

عن تجارب والله احسن وانضف دوناتس ممكن تاكلوووه فحياتكم والله ❤️

2026-06-23 19:26:58

5

﮼ريما ﮼القطريه 🇶🇦💫 :

ربنا يرزقها يارب انا جربت الدوناتس بتاعتها تحفههه بجد و تستحق كل خير ♥️♥️ربنا يجعلنا سبب ف رزق اي حد بيبدا مشروع صغير بعد ربنا ♥️

2026-06-24 08:48:58

5

❤️‍🩹 :

نقطو

2026-06-23 23:48:52

1

ي رب (نور )تجيب 90% :

نقطو

2026-06-23 20:49:58

1

dOdO :

حروفكم ..؟ d

2026-06-26 00:06:59

0

Habiba Rashwan :

نقطه

2026-06-24 03:54:53

2

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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.

Generational talent💫 #paucubarsi #talent #worldcup #viral #fyp

Generational talent💫 #paucubarsi #talent #worldcup #viral #fyp

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💕Cơ Tử Nguyệt💕Diệp Phàm, Ngươi Ở Đâu🥹🥹Già Thiên 171.4K #tieumahau #giathien #dieppham #cotunguyet #ShroudingtheHeavens

💕Cơ Tử Nguyệt💕Diệp Phàm, Ngươi Ở Đâu🥹🥹Già Thiên 171.4K #tieumahau #giathien #dieppham #cotunguyet #ShroudingtheHeavens

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