@ahmedsn41:

آحمد جان💞💓💗
آحمد جان💞💓💗
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Monday 06 July 2026 13:13:21 GMT
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ahmedmajdil
اAhmed :
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2026-07-06 15:05:02
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شهاب احمد ال دلي :
الله يساعد اخي العزيز ان شاءالله ترتاح
2026-07-06 15:45:00
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أحلى ابو شهاب
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حسين فليت :
هيلا حياتى مني 🥰🥰🥰🥰
2026-07-06 13:22:50
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بطل وتعال ع بيت
2026-07-06 13:48:00
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Around The World — Part 9: Oman 🇴🇲 Shuwa Lamb (Omani Style) Shuwa is one of Oman’s most iconic dishes — traditionally marinated with Bzar, wrapped and buried underground for up to 24 hours to slow-cook until meltingly tender. But here is the version of mine: 👇🏻 Dry spices 	•	1 tsp coriander seeds, ground 	•	1 tsp cumin seeds, ground 	•	1 tsp cardamom powder 	•	1 tsp cinnamon powder 	•	1 tsp turmeric powder 	•	1 tsp black pepper, freshly ground 	•	1tbsp chili flakes (adjust to heat preference) 	•	½ tsp clove powder (optional but very traditional) Wet & aromatic components 	•	5–6 tbsp tamarind paste (not too thick) 	•	6 garlic cloves, i put and pinned it on the lamb 	•	2 tbsp date vinegar (or white vinegar) 	•	1tbs salt (start lower, adjust after rubbing) (Method mix everything) 🐑The Lamb Marinated overnight or at least 4 hours with Bzar spice blend, allowing the spices to deeply penetrate the meat. 🔥 Cooking Method • Slow cooked in the oven at 150°C for 4 hours • Finished at 180°C for 15 - 20 minutes for color • Final touch: charcoal smoking for that deep, earthy aroma 20-30 minutes 🌶️ On the Side • Gazan Dagga (Omani-style chili sauce) 2 garlic cloves 4 chili Lime juice from 2 limes Salt and 2tbsp of virgin olive oil • Fragrant spiced rice -rice as much as you want -2 lumi (dried limes) -3 cloves  -4 cardamom -3 bay leaves -1 stick cinnamon -peppercorns as much as you want -1tbsp ghee #AroundTheWorld #OmaniCuisine #Shuwa #MiddleEasternFood SlowCooked #LambRecipes TraditionalFood ChefLife FoodWithStory SpiceDriven HomeChef CulinaryJourney
Around The World — Part 9: Oman 🇴🇲 Shuwa Lamb (Omani Style) Shuwa is one of Oman’s most iconic dishes — traditionally marinated with Bzar, wrapped and buried underground for up to 24 hours to slow-cook until meltingly tender. But here is the version of mine: 👇🏻 Dry spices • 1 tsp coriander seeds, ground • 1 tsp cumin seeds, ground • 1 tsp cardamom powder • 1 tsp cinnamon powder • 1 tsp turmeric powder • 1 tsp black pepper, freshly ground • 1tbsp chili flakes (adjust to heat preference) • ½ tsp clove powder (optional but very traditional) Wet & aromatic components • 5–6 tbsp tamarind paste (not too thick) • 6 garlic cloves, i put and pinned it on the lamb • 2 tbsp date vinegar (or white vinegar) • 1tbs salt (start lower, adjust after rubbing) (Method mix everything) 🐑The Lamb Marinated overnight or at least 4 hours with Bzar spice blend, allowing the spices to deeply penetrate the meat. 🔥 Cooking Method • Slow cooked in the oven at 150°C for 4 hours • Finished at 180°C for 15 - 20 minutes for color • Final touch: charcoal smoking for that deep, earthy aroma 20-30 minutes 🌶️ On the Side • Gazan Dagga (Omani-style chili sauce) 2 garlic cloves 4 chili Lime juice from 2 limes Salt and 2tbsp of virgin olive oil • Fragrant spiced rice -rice as much as you want -2 lumi (dried limes) -3 cloves -4 cardamom -3 bay leaves -1 stick cinnamon -peppercorns as much as you want -1tbsp ghee #AroundTheWorld #OmaniCuisine #Shuwa #MiddleEasternFood SlowCooked #LambRecipes TraditionalFood ChefLife FoodWithStory SpiceDriven HomeChef CulinaryJourney

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