@cluelesspotterz: Harry’s vers | {scp: 411 on dc} | #edit #harrypotter #harrypotteredit #harrypottertiktok #xyzabc ;tags: harry potter, hp, harry potter edit, hp edit, prime, looks, viral, remix, edit, after effects, ae, ae 23, ae 23 edit, ae edit, after effects edit

clueless ⚯ ͛
clueless ⚯ ͛
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Region: SE
Wednesday 08 July 2026 16:59:39 GMT
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im.literally.sawako
Kiki.j.yuthraa ❾¾ ⚯ ͛ ⚡︎ :
SOO PEAKK
2026-07-18 17:13:24
0
xxhayleyxx20
Ηαylεy ϟ 9¾ ⚯͛ ⃝⃒⃤ :
Poa is Draco’s and rons prime gof is Harry and Cedric’s prime
2026-07-18 06:47:00
2
teegg..isisisi
Orelia ⚯ ͛ :
ugh i love this but his prime is def poa
2026-07-16 08:27:04
6
episkeycc
𝐞𝐩𝐢𝐬𝐤𝐞𝐲𝐜𝐜 ⚯͛ ⁵⁵ ³ :
i lwk wanna say dh tho...
2026-07-08 17:15:08
12
ha1._.kyuu
Watermaelon :
wow
2026-07-08 17:05:29
1
kikixrq
⋆˚࿔ 𝒌𝒊𝒌𝒊 ⋆.˚ :
INCREDIBLE
2026-07-08 22:03:22
1
hzelux
𝓗𝓪𝔃𝓮𝓵 ⚯͛ :
ATEEEE
2026-07-08 17:05:39
1
im.literally.sawako
Kiki.j.yuthraa ❾¾ ⚯ ͛ ⚡︎ :
Everyone was def in their prime in poa( in my opinion) 😛😛
2026-07-18 17:13:49
1
ha1._.kyuu
Watermaelon :
im speechless
2026-07-08 17:05:17
1
ha1._.kyuu
Watermaelon :
this is amazing
2026-07-08 17:05:09
1
kikixrq
⋆˚࿔ 𝒌𝒊𝒌𝒊 ⋆.˚ :
HOLYY
2026-07-08 22:03:15
1
ha1._.kyuu
Watermaelon :
you gotta teach me someday
2026-07-08 17:05:40
1
ha1._.kyuu
Watermaelon :
hbp harry will always be my favorite
2026-07-08 17:06:00
0
ha1._.kyuu
Watermaelon :
im lesbian
2026-07-08 17:06:29
5
vspvxli
ron.ae :
FIREE 🙏
2026-07-08 18:55:32
1
vspvxli
ron.ae :
I LOVE HIM SM IN HBP
2026-07-08 18:55:28
1
emeliefxx
𝒆𝒎𝒆𝒍𝒊𝒆 ♡ :
SO TALENTED
2026-07-08 17:55:36
1
episkeycc
𝐞𝐩𝐢𝐬𝐤𝐞𝐲𝐜𝐜 ⚯͛ ⁵⁵ ³ :
PEAK PEAK
2026-07-08 17:14:57
1
kikixrq
⋆˚࿔ 𝒌𝒊𝒌𝒊 ⋆.˚ :
OMG I DIDNT SEE THIS
2026-07-08 22:03:07
1
yasso.axpfilms7
yass_axp :
peak twin
2026-07-08 18:41:05
1
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Mystery Bag - Greek Yoghurt Greek Yoghurt meets Middle Eastern vibes with this Lamb Flatbread 🥙 Soft, pillowy flatbread, spiced lamb, tangy pickled onions, and a refreshing yoghurt sauce. - Middle Eastern Inspired Lamb Flatbread Makes 6 flatbreads For the Flatbread: 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt For the Pickled Onion: 1 red onion, thinly sliced ½ cup white wine vinegar 1 tbsp granulated sugar 1½ tsp salt 1 cup hot water For the Lamb Filling: 500 g lamb mince 2 tbsp olive oil 1 small red onion, finely chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground coriander ½ tsp smoked paprika Salt and pepper, to taste 2 tbsp tomato paste ¼ cup chopped fresh parsley For the Greek Yoghurt Sauce: 200 g Greek yoghurt 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh dill Salt and pepper, to taste To Garnish: ¼ cup toasted pine nuts Fresh parsley or mint leaves for serving Start by making the flatbread dough. Dissolve yeast and sugar in warm water, let it froth, then mix with flour, yoghurt, and salt until a dough forms. Knead until smooth, let it rise for 1 hour. For the pickled onions, combine vinegar, sugar, salt, and hot water, then soak the sliced onion for at least 30 minutes. While the dough rises, prepare the lamb filling by sautéing onion and garlic in olive oil, adding lamb mince, and browning. Stir in spices, tomato paste, and parsley, then set aside. For the yoghurt sauce, mix yoghurt, olive oil, lemon juice, mint, dill, salt, and pepper, then chill. Once the dough has risen, divide it into 6 portions and roll into flat circles. Cook each flatbread on a hot pan with a touch of oil until puffed and golden on both sides. To assemble, spread yoghurt sauce over each flatbread, top with lamb filling, pickled onions, and toasted pine nuts, and garnish with parsley or mint. Serve immediately and enjoy!
Mystery Bag - Greek Yoghurt Greek Yoghurt meets Middle Eastern vibes with this Lamb Flatbread 🥙 Soft, pillowy flatbread, spiced lamb, tangy pickled onions, and a refreshing yoghurt sauce. - Middle Eastern Inspired Lamb Flatbread Makes 6 flatbreads For the Flatbread: 7 g dried yeast 15 g sugar 200 g Greek yoghurt 225 g bread flour, sifted 5 g salt For the Pickled Onion: 1 red onion, thinly sliced ½ cup white wine vinegar 1 tbsp granulated sugar 1½ tsp salt 1 cup hot water For the Lamb Filling: 500 g lamb mince 2 tbsp olive oil 1 small red onion, finely chopped 3 garlic cloves, minced 1 tsp ground cumin 1 tsp ground coriander ½ tsp smoked paprika Salt and pepper, to taste 2 tbsp tomato paste ¼ cup chopped fresh parsley For the Greek Yoghurt Sauce: 200 g Greek yoghurt 2 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped fresh mint 1 tbsp finely chopped fresh dill Salt and pepper, to taste To Garnish: ¼ cup toasted pine nuts Fresh parsley or mint leaves for serving Start by making the flatbread dough. Dissolve yeast and sugar in warm water, let it froth, then mix with flour, yoghurt, and salt until a dough forms. Knead until smooth, let it rise for 1 hour. For the pickled onions, combine vinegar, sugar, salt, and hot water, then soak the sliced onion for at least 30 minutes. While the dough rises, prepare the lamb filling by sautéing onion and garlic in olive oil, adding lamb mince, and browning. Stir in spices, tomato paste, and parsley, then set aside. For the yoghurt sauce, mix yoghurt, olive oil, lemon juice, mint, dill, salt, and pepper, then chill. Once the dough has risen, divide it into 6 portions and roll into flat circles. Cook each flatbread on a hot pan with a touch of oil until puffed and golden on both sides. To assemble, spread yoghurt sauce over each flatbread, top with lamb filling, pickled onions, and toasted pine nuts, and garnish with parsley or mint. Serve immediately and enjoy!

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