@yasseralbasri.17: كيف تتعلّم الإنجليزية في أقل وقت ممكن وهل تعلمها بالروايات والمسلسلات نافع .؟

ياسر البصري

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Thursday 09 July 2026 22:20:06 GMT

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Mohammed :

طيب يعني كيف اسوي محاكاه اسافر ولا وش اسوي ولا ما معي حق السفر لاسف معلومه ناقصه انا اريد اتعلم من البيت كيف الطريقه

2026-07-10 03:15:38

1

أمين_🇩🇿 :

احبك في الله يا شيخ اسال الله ان يحفظك.

2026-07-09 22:26:15

6

Hemn :

جزاك الله خيراً

2026-07-10 01:15:50

0

zex :

شيخ ما رأيك بالتعلم من قناة ابراهيم عادل ZA America English؟

2026-07-10 01:36:07

0

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• Lemon Butter Tomato Linguine using my @Caraway Home pan ! Ingredients 8 oz linguine 3 tbsp olive oil 5-6 garlic cloves, thinly sliced 1½ cups cherry tomatoes, halved Zest of 1 lemon • Juice of ½ lemon • 4 tbsp butter (½ stick) Salt and black pepper, to taste • ¼-½ tsp chili flakes (adjust heat) ¼ cup fresh basil, finely chopped • 2 tbsp fresh parsley, finely chopped • ½-¾ cup freshly grated Parmigiano Reggiano • ½-1 cup reserved pasta water (or to how saucy you want it) Instructions 1. Cook the pasta Bring a pot of salted water to a boil. Cook linguine until just shy of al dente. Reserve at least 1 cup of pasta water before draining. 2. Build the base (don't rush this step) In a large pan over medium-low heat, add olive oil and sliced garlic. Let it gently infuse - no browning. Add cherry tomatoes and a pinch of salt. Cook slowly until they soften and start to break down (about 8-10 minutes). 3. Layer flavor correctly Add lemon zest and butter. Let the butter melt and emulsify with the tomato juices - this is your sauce foundation. 4. Bring it together Add the drained linguine directly into the pan. Toss and add splashes of pasta water gradually until the sauce becomes glossy and coats the pasta. 5. Finish like a pro Turn heat to low. Add lemon juice, chili flakes, basil, parsley, and most of the parmesan. Toss aggressively to emulsify. Adjust with more pasta water if needed. 6. Final touch Taste and adjust salt/pepper. Finish with more parmesan and a drizzle of olive oil. #pasta #dinner #food #EasyRecipe #fyp

• Lemon Butter Tomato Linguine using my @Caraway Home pan ! Ingredients 8 oz linguine 3 tbsp olive oil 5-6 garlic cloves, thinly sliced 1½ cups cherry tomatoes, halved Zest of 1 lemon • Juice of ½ lemon • 4 tbsp butter (½ stick) Salt and black pepper, to taste • ¼-½ tsp chili flakes (adjust heat) ¼ cup fresh basil, finely chopped • 2 tbsp fresh parsley, finely chopped • ½-¾ cup freshly grated Parmigiano Reggiano • ½-1 cup reserved pasta water (or to how saucy you want it) Instructions 1. Cook the pasta Bring a pot of salted water to a boil. Cook linguine until just shy of al dente. Reserve at least 1 cup of pasta water before draining. 2. Build the base (don't rush this step) In a large pan over medium-low heat, add olive oil and sliced garlic. Let it gently infuse - no browning. Add cherry tomatoes and a pinch of salt. Cook slowly until they soften and start to break down (about 8-10 minutes). 3. Layer flavor correctly Add lemon zest and butter. Let the butter melt and emulsify with the tomato juices - this is your sauce foundation. 4. Bring it together Add the drained linguine directly into the pan. Toss and add splashes of pasta water gradually until the sauce becomes glossy and coats the pasta. 5. Finish like a pro Turn heat to low. Add lemon juice, chili flakes, basil, parsley, and most of the parmesan. Toss aggressively to emulsify. Adjust with more pasta water if needed. 6. Final touch Taste and adjust salt/pepper. Finish with more parmesan and a drizzle of olive oil. #pasta #dinner #food #EasyRecipe #fyp

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