@mamounbouarroudj:

𝙈𝙖𝙢𝙤𝙪𝙣 𝘽𝙤𝙪𝙖𝙧𝙤𝙙𝙟

Open In TikTok:

Region: DZ

Saturday 04 July 2026 11:30:33 GMT

307528

24861

119

1168

Music

Download

No Watermark .mp4 (2.43MB) No Watermark(HD) .mp4 (2.2MB) Watermark .mp4 (0MB) Music .mp3

Comments

ناريمانdoc :

هذا واش يبرد القلب مع صيف

2026-07-05 19:48:21

8

Ghuileni Ghuileni :

ت

2026-07-07 20:12:35

1

Bi Ty 🐅💫 :

2026-07-06 05:46:15

2

To see more videos from user @mamounbouarroudj, please go to the Tikwm homepage.

Other Videos

Cheesy Dauphinoise Potato Stacks for my “Just A Bite,” series ep.30! These are so freaking good and perfect for hosting because they’re perfect for making ahead. Hosting tip: cook the potatoes up to 2 days in advance and let them sit in the fridge with the baking dish on top. Cut and bake right before serving. They are better warm but don’t have to be served piping hot. Ingredients: * 2.5 lb yukon gold potatoes. * 1/3 cup whole milk. * 1 1/4 cup heavy cream. * 1 garlic head. * 1 tsp white pepper. * 1/2 tsp allspice. * 1/2 tsp smoked paprika. * Heavy pinch of salt. * 1 tsp herbs de provence. * 8 oz gruyere (set 4 oz aside for topping). * 6 oz parmigiano reggiano (set 3 oz aside for topping). * Butter. * Creme fraiche. * Chives. * Caviar to taste. Directions: 1. Roast the garlic at 375F for 1 hr or until golden. Let it cool. 2. Blend the garlic with the milk. 3. Add the cream, milk, salt, white pepper, allspice, paprika and herbs de provence. Warm up. 4. Using a mandoline, thinly slice the potatoes. 5. Rub butter on a baking dish (using an 8x8) and place 2 sheets of parchment paper overlapping each other. 6. Add a ladleful of the cream, arrange a layer of potatoes, more cream and more potatoes. Add a VERY thin layer of cheese followed by a layer of potatoes, cream, potatoes, more cheese, potatoes, cream, potatoes, cream, cheese, potatoes, cream, potatoes & cream. A total of 8 layers of potatoes. 7. Cover with foil. Bake at 350F for 75 min. 8. Let cool. Place parchment paper over the potatoes, a baking sheet on top and heavy cans. Refrigerate for 8 hours minimum. I do overnight. 9. Slice off the edges. Cut into stacks. 10. Place on a baking sheet lined with parchment paper, top with the rest of the gruyere and parm. 11. Bake at 425F for 35-45 min until deeply golden. 12. Top with chives, creme fraiche and caviar! #potatorecipes #crispypotatoes #potatostacks #dauphinoisepotatoes

Cheesy Dauphinoise Potato Stacks for my “Just A Bite,” series ep.30! These are so freaking good and perfect for hosting because they’re perfect for making ahead. Hosting tip: cook the potatoes up to 2 days in advance and let them sit in the fridge with the baking dish on top. Cut and bake right before serving. They are better warm but don’t have to be served piping hot. Ingredients: * 2.5 lb yukon gold potatoes. * 1/3 cup whole milk. * 1 1/4 cup heavy cream. * 1 garlic head. * 1 tsp white pepper. * 1/2 tsp allspice. * 1/2 tsp smoked paprika. * Heavy pinch of salt. * 1 tsp herbs de provence. * 8 oz gruyere (set 4 oz aside for topping). * 6 oz parmigiano reggiano (set 3 oz aside for topping). * Butter. * Creme fraiche. * Chives. * Caviar to taste. Directions: 1. Roast the garlic at 375F for 1 hr or until golden. Let it cool. 2. Blend the garlic with the milk. 3. Add the cream, milk, salt, white pepper, allspice, paprika and herbs de provence. Warm up. 4. Using a mandoline, thinly slice the potatoes. 5. Rub butter on a baking dish (using an 8x8) and place 2 sheets of parchment paper overlapping each other. 6. Add a ladleful of the cream, arrange a layer of potatoes, more cream and more potatoes. Add a VERY thin layer of cheese followed by a layer of potatoes, cream, potatoes, more cheese, potatoes, cream, potatoes, cream, cheese, potatoes, cream, potatoes & cream. A total of 8 layers of potatoes. 7. Cover with foil. Bake at 350F for 75 min. 8. Let cool. Place parchment paper over the potatoes, a baking sheet on top and heavy cans. Refrigerate for 8 hours minimum. I do overnight. 9. Slice off the edges. Cut into stacks. 10. Place on a baking sheet lined with parchment paper, top with the rest of the gruyere and parm. 11. Bake at 425F for 35-45 min until deeply golden. 12. Top with chives, creme fraiche and caviar! #potatorecipes #crispypotatoes #potatostacks #dauphinoisepotatoes

Ummm

Máy tỉa lông mũi #maytialongmui #maytialongmuimini

Máy tỉa lông mũi #maytialongmui #maytialongmuimini

#دعا یہ اوقات قبولیت کے ہیں اور ان کو ضائع نہ ہونے دیں #درس

#دعا یہ اوقات قبولیت کے ہیں اور ان کو ضائع نہ ہونے دیں #درس

About

Robot
API

Legal

Privacy Policy