@holytechh8: Egypt v IR Iran | Group G | FIFA World Cup 2026™ #highlight #Egypt #iran #fifaworld #cricket

Holytechh

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Saturday 27 June 2026 05:54:02 GMT

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Comments

Max2010 :

That’s ridiculous it wasn’t even offside 😡😡

2026-06-27 08:41:34

3

elham🇮🇷 :

Fifa

2026-06-27 08:04:46

1

OMB-1973 :

Hope They make it as one the best 3rd in the groups ! 👍🤲 my personal Heroes Team İran 🫡❤️

2026-06-27 08:17:35

4

playstationgame11 :

Well try Egypt 🇪🇬

2026-06-27 09:00:55

0

maes :

2026-06-27 11:54:03

0

Darionyomix :

That rule needs to change, it makes no sense at all

2026-06-27 07:23:13

0

Sumanto :

Offside ? 😲

2026-06-27 06:32:47

5

Puiu :

super iran

2026-06-27 09:05:16

1

Rusalka :

شانس

2026-06-27 07:21:20

1

Varese Lombardia :

2026-06-27 10:39:55

0

Azur75 :

Iran 🇮🇷

2026-06-27 12:41:12

0

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لا تُرهقوا قلوبكم في تفسير صمت أحد، ولا في البحث عن أعذار لغياب اختاره صاحبه. فالصدق كان دائمًا كافيًا ليختصر كل هذا الغموض. وتذكروا أن الذين يريدون البقاء لا يختفون في العتمة، ولا يتركون صمتهم يسبق حضورهم، بل يجدون دائمًا طريقًا إلى القلوب التي يرغبون في البقاء فيها، مهما ازدحمت الطرق وتعقّدت الظروف. أما من اعتاد الرحيل، فلن تُبقيه كل محاولاتكم، ولن يغيّر قراره كل هذا الانتظار.

لا تُرهقوا قلوبكم في تفسير صمت أحد، ولا في البحث عن أعذار لغياب اختاره صاحبه. فالصدق كان دائمًا كافيًا ليختصر كل هذا الغموض. وتذكروا أن الذين يريدون البقاء لا يختفون في العتمة، ولا يتركون صمتهم يسبق حضورهم، بل يجدون دائمًا طريقًا إلى القلوب التي يرغبون في البقاء فيها، مهما ازدحمت الطرق وتعقّدت الظروف. أما من اعتاد الرحيل، فلن تُبقيه كل محاولاتكم، ولن يغيّر قراره كل هذا الانتظار.

Mystery Bag - California Grapes 🍇 @Grapes from California California Grape Lamb Shoulder Mezze Bowl - For the lamb 1 kg lamb shoulder, boneless, cut into large chunks 3 tbsp olive oil 2 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika ½ tsp ground cinnamon 3 garlic cloves, minced Juice of 1 lemon Salt & pepper For the roasted California grape salsa 2 cups California grapes (red or green), whole 2 tbsp olive oil 1 small red chilli, finely chopped (optional) 1 tbsp red wine vinegar 1 tbsp honey Pinch of salt For the quick pickled onion 1 red onion, thinly sliced ½ cup red wine vinegar 1 tsp sugar ½ tsp salt For the yoghurt flatbreads 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt 1 tbsp olive oil (plus extra for cooking) For assembly 200 g freekeh (or quinoa), cooked 400 g hummus (store-bought or homemade) 1 bunch parsley, roughly chopped 2 tbsp toasted pine nuts Extra lemon wedges and olive oil, for finishing Preheat the oven to 150°C, rub the lamb with spices, garlic, lemon, oil, salt and pepper, then roast with a splash of water covered for 4-5 hours until tender and shred. For the onions, cover sliced onion with hot vinegar, sugar and salt and let sit for 30 minutes. Roast grapes with oil and salt at 240°C for 10–15 minutes, then mix with chilli, vinegar and honey for a salsa. To make flatbreads, mix yeast with water, sugar, flour, salt, yoghurt and oil, knead, rest 1 hour, then roll and cook in a hot pan 1–2 minutes each side. Cook freekeh as per packet instructions and fluff with a fork. To assemble, spread hummus on a platter, layer with freekeh, lamb, grape salsa and pickled onion, then scatter parsley and nuts. Finish with grapes, lemon, olive oil and serve with warm flatbreads.

Mystery Bag - California Grapes 🍇 @Grapes from California California Grape Lamb Shoulder Mezze Bowl - For the lamb 1 kg lamb shoulder, boneless, cut into large chunks 3 tbsp olive oil 2 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika ½ tsp ground cinnamon 3 garlic cloves, minced Juice of 1 lemon Salt & pepper For the roasted California grape salsa 2 cups California grapes (red or green), whole 2 tbsp olive oil 1 small red chilli, finely chopped (optional) 1 tbsp red wine vinegar 1 tbsp honey Pinch of salt For the quick pickled onion 1 red onion, thinly sliced ½ cup red wine vinegar 1 tsp sugar ½ tsp salt For the yoghurt flatbreads 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt 1 tbsp olive oil (plus extra for cooking) For assembly 200 g freekeh (or quinoa), cooked 400 g hummus (store-bought or homemade) 1 bunch parsley, roughly chopped 2 tbsp toasted pine nuts Extra lemon wedges and olive oil, for finishing Preheat the oven to 150°C, rub the lamb with spices, garlic, lemon, oil, salt and pepper, then roast with a splash of water covered for 4-5 hours until tender and shred. For the onions, cover sliced onion with hot vinegar, sugar and salt and let sit for 30 minutes. Roast grapes with oil and salt at 240°C for 10–15 minutes, then mix with chilli, vinegar and honey for a salsa. To make flatbreads, mix yeast with water, sugar, flour, salt, yoghurt and oil, knead, rest 1 hour, then roll and cook in a hot pan 1–2 minutes each side. Cook freekeh as per packet instructions and fluff with a fork. To assemble, spread hummus on a platter, layer with freekeh, lamb, grape salsa and pickled onion, then scatter parsley and nuts. Finish with grapes, lemon, olive oil and serve with warm flatbreads.

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