@arabia604: #CapCut

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Saturday 27 June 2026 05:21:22 GMT
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user786616557918
احمد بكزم :
خليه يبرد شوي
2026-06-27 05:51:23
1
obiantor
obiantor :
nice food
2026-06-29 11:21:38
0
user5828675778183
Ibn Aliyu (legend)🌃🕋🌹👑 :
Assalamualaikum sister
2026-06-28 21:10:24
0
kingnuzila
Firdaus Mohammed :
Ma sha Allah
2026-06-28 23:27:08
0
mohamedkolosho785
man k malab :
come inn habibiti after dinner
2026-06-30 11:18:13
0
sagheer.abdul.lat
Sagheer Abdul Latif :
hi
2026-06-29 19:43:59
0
a7452779
جاویدایم-حسنیa :
🥰✌️🥰♥️🥰♥️🥰🥰♥️♥️♥️♥️🥰♥️🥀🥀🥀🥀🥀🥀🥀🥀🥀✌️✌️♥️🥀🥀
2026-06-27 05:33:04
0
tairqjutt20
Tairqjutt 720 :
👏👏
2026-06-28 07:49:34
0
a7452779
جاویدایم-حسنیa :
🌹🌹🌹
2026-06-27 05:32:20
1
user226487049
Md Robin :
😳😳
2026-06-27 08:54:43
1
said32937
SaجI’d جینداٹی :
❤️❤️❤️
2026-06-28 06:27:15
0
love.jano11
💙⃝⋆🕊️🅑ilal🇵🇰🇸🇦 :
😁😁😁
2026-06-27 06:00:04
0
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she got opinionated in the middle there 🤨 recipe below if u want it! POTATO, LEEK & BUTTER BEAN POT PIE Serves 6 INGREDIENTS: 3 Tbsp butter 2 Tbsp olive oil 2 large leeks, halved, sliced and thoroughly washed (the dark green parts too!) 2 stalks celery, sliced 3 cloves garlic, minced 1/2 tsp dried thyme 1/3 cup all-purpose flour 2 cups vegetable stock 2/3 cup half-and-half 3/4 lb gold potatoes, cut into small cubes (smaller than mine in the video for best results) 3 (15-oz) cans butter beans, drained and rinsed 1/4 cup chopped fresh parsley Kosher salt and black pepper, to taste 2 (9-inch) pie crusts, homemade or store-bought 1 large egg, beaten INSTRUCTIONS 1) Melt butter in a large skillet over medium heat. Add olive oil, leeks, and celery, and sauté for 5-7 minutes, or until celery is soft and translucent. 2) Add garlic and thyme and sauté for another 30 seconds, or until fragrant. 3) Stir in flour until no dry patches remain, about 1 minute. Stir in vegetable stock and half-and-half, and season generously with salt and pepper. 4) Add potatoes and butter beans. Reduce heat to medium-low and simmer, stirring occasionally, for about 10 minutes, or until potatoes are mostly tender. Remove from heat, stir in parsley, and set aside to cool for 15-20 minutes. 5) Preheat oven to 425F. Roll out pie dough to fit in a deep 9-inch pie dish. Pour in filling, cover with top crust, cut a small vent, and crimp edges to seal. Brush with beaten egg. 6) Bake in preheated oven for 35-45 minutes, or until crust is deeply golden-brown. Let cool for 10-15 minutes before slicing and serving. #potpie #comfortfood
she got opinionated in the middle there 🤨 recipe below if u want it! POTATO, LEEK & BUTTER BEAN POT PIE Serves 6 INGREDIENTS: 3 Tbsp butter 2 Tbsp olive oil 2 large leeks, halved, sliced and thoroughly washed (the dark green parts too!) 2 stalks celery, sliced 3 cloves garlic, minced 1/2 tsp dried thyme 1/3 cup all-purpose flour 2 cups vegetable stock 2/3 cup half-and-half 3/4 lb gold potatoes, cut into small cubes (smaller than mine in the video for best results) 3 (15-oz) cans butter beans, drained and rinsed 1/4 cup chopped fresh parsley Kosher salt and black pepper, to taste 2 (9-inch) pie crusts, homemade or store-bought 1 large egg, beaten INSTRUCTIONS 1) Melt butter in a large skillet over medium heat. Add olive oil, leeks, and celery, and sauté for 5-7 minutes, or until celery is soft and translucent. 2) Add garlic and thyme and sauté for another 30 seconds, or until fragrant. 3) Stir in flour until no dry patches remain, about 1 minute. Stir in vegetable stock and half-and-half, and season generously with salt and pepper. 4) Add potatoes and butter beans. Reduce heat to medium-low and simmer, stirring occasionally, for about 10 minutes, or until potatoes are mostly tender. Remove from heat, stir in parsley, and set aside to cool for 15-20 minutes. 5) Preheat oven to 425F. Roll out pie dough to fit in a deep 9-inch pie dish. Pour in filling, cover with top crust, cut a small vent, and crimp edges to seal. Brush with beaten egg. 6) Bake in preheated oven for 35-45 minutes, or until crust is deeply golden-brown. Let cool for 10-15 minutes before slicing and serving. #potpie #comfortfood

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