@jaalotaibi1: #كوفيهات_جده #jeddah #fypシ #الشعب_الصيني_ماله_حل😂😂 #fyppppppppppppppppppppppp

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Wednesday 01 July 2026 17:36:21 GMT

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. :

عادي بس قهوة ولا لازم اطلب عشاء قبلها؟

2026-07-09 02:37:20

2

wadha :

ياقمة الزين ❣️❣️❣️

2026-07-01 17:42:30

2

Jno🐇 :

التصوير خيالللل ي جنووو❣️

2026-07-01 18:40:59

2

na :

كيف الأسعار؟

2026-07-13 23:19:24

0

Raghad✨. :

مشاءالله التصوير وكلو بيرفكت كيف الخط؟

2026-07-03 18:06:54

2

Join🇸🇦. :

ماشاءالله تصويرك😢

2026-07-08 13:35:27

1

ً :

الخط من وين ❤️

2026-07-02 01:32:46

2

ً :

Woooow🦢❣️

2026-07-01 17:43:33

3

Lily :

وين المكان ؟ ، تصويرك يجننن 🤍

2026-07-02 03:59:09

4

ً :

❣️❣️❣️

2026-07-01 17:43:41

2

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@fabioteruel Deus conhece cada batalha que você enfrenta e já está preparando a vitória que você tanto espera; comente amém se você acredita. #palavrafabioteruel #oracao

@fabioteruel Deus conhece cada batalha que você enfrenta e já está preparando a vitória que você tanto espera; comente amém se você acredita. #palavrafabioteruel #oracao

@fabioteruel Nenhuma oração feita com fé fica sem resposta, porque Deus trabalha em silêncio para realizar milagres na sua vida; comente amém se você acredita. #palavrafabioteruel #oracao

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@fabioteruel Nenhuma oração feita com fé fica sem resposta, porque Deus trabalha em silêncio para realizar milagres na sua vida; comente amém se você acredita. #palavrafabioteruel #oracao

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نان بربری Today I’m going to show you how to make a traditional Persian bread called nooneh barbari (or naan barbari, if you want to say it more formally😂). In Iran, we wake up early in the morning to walk to our local nanvayi and buy fresh bread. There’s always a crowd waiting to order a couple pieces and you can watch the bakers kneading and baking as fast as they can. There’s nothing better than the smell and flavours of fresh Persian bread. I hope you can experience barbari like I do by making this recipe💗🌷 Nooshe joon!🫶🏼 Ingredients 450g flour 330g warm water 8g instant dry yeast 15g sugar 10g salt 20g vegetable oil, or any neutral oil Romal (glaze) 100g water 15g flour 1/4 tsp baking soda 1/4 sugar 1/4 salt For shaping the dough: Wheat bran OR corn meal OR coarse semolina Instructions Place all the ingredients in your dough machine and knead until smooth. Fold into a ball and place in a lightly oiled bowl. Loosely cover with plastic wrap and proof for 1 hour. Divide the dough into two equal pieces. On a clean surface, generously sprinkly corn meal. Place one of the dough on top and start shaping it. Set that aside and repeat with the other dough. Place a light towel on them and proof for 45 minutes. Prepare the oven: place your baking stove in the oven and preheat to 500F. It should be preheated for at least 30 minutes. Cook the roumal: place all the ingredients in a pot and put on medium low heat. Cook and stir constantly for 5 minutes. It should thicken a very tiny bit. Don’t let it get too thick. Brush the top with roumal, make the finger grooves, then sprinkle generously with sesame seeds. Add a water bath below the baking stone. Use an oven oven peel to slide the dough with the parchment paper onto the hot baking stone. I baked them one at a time because of the size of my oven. Bake for 11 minutes, then remove the barbari bread from the oven with the paddle and place it on a cooling rack to cool. #persian #persianfood #iranianfood #naan #persiantiktok

نان بربری Today I’m going to show you how to make a traditional Persian bread called nooneh barbari (or naan barbari, if you want to say it more formally😂). In Iran, we wake up early in the morning to walk to our local nanvayi and buy fresh bread. There’s always a crowd waiting to order a couple pieces and you can watch the bakers kneading and baking as fast as they can. There’s nothing better than the smell and flavours of fresh Persian bread. I hope you can experience barbari like I do by making this recipe💗🌷 Nooshe joon!🫶🏼 Ingredients 450g flour 330g warm water 8g instant dry yeast 15g sugar 10g salt 20g vegetable oil, or any neutral oil Romal (glaze) 100g water 15g flour 1/4 tsp baking soda 1/4 sugar 1/4 salt For shaping the dough: Wheat bran OR corn meal OR coarse semolina Instructions Place all the ingredients in your dough machine and knead until smooth. Fold into a ball and place in a lightly oiled bowl. Loosely cover with plastic wrap and proof for 1 hour. Divide the dough into two equal pieces. On a clean surface, generously sprinkly corn meal. Place one of the dough on top and start shaping it. Set that aside and repeat with the other dough. Place a light towel on them and proof for 45 minutes. Prepare the oven: place your baking stove in the oven and preheat to 500F. It should be preheated for at least 30 minutes. Cook the roumal: place all the ingredients in a pot and put on medium low heat. Cook and stir constantly for 5 minutes. It should thicken a very tiny bit. Don’t let it get too thick. Brush the top with roumal, make the finger grooves, then sprinkle generously with sesame seeds. Add a water bath below the baking stone. Use an oven oven peel to slide the dough with the parchment paper onto the hot baking stone. I baked them one at a time because of the size of my oven. Bake for 11 minutes, then remove the barbari bread from the oven with the paddle and place it on a cooling rack to cool. #persian #persianfood #iranianfood #naan #persiantiktok

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