@peter_ftbl0: Johnny Placide 🇭🇹 Conférence de presse après Match face à Maroc il à rejoint la sélection Depuis 2011 et face à L'équipe Maroc il à prendre son Retraite Nationale 🇭🇹

ＰＥＴＥＲ－ＦＴＢＬ

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Region: JM

Thursday 25 June 2026 22:48:02 GMT

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Comments

Louiranord Joseph :

Tu as beaucoup fait pour la sélection haïtienne, félicitations Johnny Placide, tu es une légende.

2026-06-25 23:53:09

2

TOP-BOY lorti curio :

Merci la sélection j’ai kiffé vous voir jouer

2026-06-25 23:07:13

1

mom narah &ferlanndo 🫂🫂🩸💯 :

johnnypakimatchla

2026-06-26 01:23:31

0

Tipapa ligne corner :

👏merçi placide ont fière de toi🫶

2026-06-26 01:17:16

0

Nalson and Nalda :

Nou fyè de ou placide bon travay 😳😳🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹

2026-06-26 01:00:54

0

mr +56 :

🔥🔥🔥

2026-06-25 22:54:49

2

꧁༒☬σg-gαηg509༒꧂ :

🇭🇹🇭🇹🇭🇹🔥🤝

2026-06-25 23:29:44

1

Fanelson telant :

🇭🇹🇭🇹🇭🇹🇭🇹🔥🔥🔥

2026-06-26 00:22:36

0

🌝Rizito🌝 :

🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹🇭🇹🫂💪🏿💯🫡🙏🏿🙏🏿🙏🏿🙏🏿👏

2026-06-26 02:00:46

0

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Mystery Bag - Greek Yoghurt Greek Yoghurt meets Middle Eastern vibes with this Lamb Flatbread 🥙 Soft, pillowy flatbread, spiced lamb, tangy pickled onions, and a refreshing yoghurt sauce. - Middle Eastern Inspired Lamb Flatbread Makes 6 flatbreads For the Flatbread: 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt For the Pickled Onion: 1 red onion, thinly sliced ½ cup white wine vinegar 1 tbsp granulated sugar 1½ tsp salt 1 cup hot water For the Lamb Filling: 500 g lamb mince 2 tbsp olive oil 1 small red onion, finely chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground coriander ½ tsp smoked paprika Salt and pepper, to taste 2 tbsp tomato paste ¼ cup chopped fresh parsley For the Greek Yoghurt Sauce: 200 g Greek yoghurt 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh dill Salt and pepper, to taste To Garnish: ¼ cup toasted pine nuts Fresh parsley or mint leaves for serving Start by making the flatbread dough. Dissolve yeast and sugar in warm water, let it froth, then mix with flour, yoghurt, and salt until a dough forms. Knead until smooth, let it rise for 1 hour. For the pickled onions, combine vinegar, sugar, salt, and hot water, then soak the sliced onion for at least 30 minutes. While the dough rises, prepare the lamb filling by sautéing onion and garlic in olive oil, adding lamb mince, and browning. Stir in spices, tomato paste, and parsley, then set aside. For the yoghurt sauce, mix yoghurt, olive oil, lemon juice, mint, dill, salt, and pepper, then chill. Once the dough has risen, divide it into 6 portions and roll into flat circles. Cook each flatbread on a hot pan with a touch of oil until puffed and golden on both sides. To assemble, spread yoghurt sauce over each flatbread, top with lamb filling, pickled onions, and toasted pine nuts, and garnish with parsley or mint. Serve immediately and enjoy!

Mystery Bag - Greek Yoghurt Greek Yoghurt meets Middle Eastern vibes with this Lamb Flatbread 🥙 Soft, pillowy flatbread, spiced lamb, tangy pickled onions, and a refreshing yoghurt sauce. - Middle Eastern Inspired Lamb Flatbread Makes 6 flatbreads For the Flatbread: 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt For the Pickled Onion: 1 red onion, thinly sliced ½ cup white wine vinegar 1 tbsp granulated sugar 1½ tsp salt 1 cup hot water For the Lamb Filling: 500 g lamb mince 2 tbsp olive oil 1 small red onion, finely chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground coriander ½ tsp smoked paprika Salt and pepper, to taste 2 tbsp tomato paste ¼ cup chopped fresh parsley For the Greek Yoghurt Sauce: 200 g Greek yoghurt 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh dill Salt and pepper, to taste To Garnish: ¼ cup toasted pine nuts Fresh parsley or mint leaves for serving Start by making the flatbread dough. Dissolve yeast and sugar in warm water, let it froth, then mix with flour, yoghurt, and salt until a dough forms. Knead until smooth, let it rise for 1 hour. For the pickled onions, combine vinegar, sugar, salt, and hot water, then soak the sliced onion for at least 30 minutes. While the dough rises, prepare the lamb filling by sautéing onion and garlic in olive oil, adding lamb mince, and browning. Stir in spices, tomato paste, and parsley, then set aside. For the yoghurt sauce, mix yoghurt, olive oil, lemon juice, mint, dill, salt, and pepper, then chill. Once the dough has risen, divide it into 6 portions and roll into flat circles. Cook each flatbread on a hot pan with a touch of oil until puffed and golden on both sides. To assemble, spread yoghurt sauce over each flatbread, top with lamb filling, pickled onions, and toasted pine nuts, and garnish with parsley or mint. Serve immediately and enjoy!

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