@malik_alhaj1: مالك-الحاج #اكسبلور#العظماء

مالك الحاج
مالك الحاج
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Region: SA
Wednesday 15 July 2026 18:49:11 GMT
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maeson.mohamed4
marie now :
يقول الله تعالى ونبلوكم بشئ من الخوف والجوع ونقص بالاموال والثمرات وبشر الصابرين الذين اذا إصابتهم مصيبة قالوا انا الله وانا اليه راجعون
2026-07-16 07:26:47
5
engineering23ba
eng. abu faris :
ثابت في السنة النبوية الشريفة. المعنى الأساسي هو أن الله يختبر إيمان عبده المؤمن ليرفع درجاته ويمحو خطاياه البلاء ليس علامة غضب بل قد يكون علامة محبة إذا قابله العبد بالصبر. الحديث شريف: قال النبي صلى الله عليه وسلم: إنَعِظَمَالجزاءِ مع عِظَمِ البلاءِ وإنَاللهَتعالى إذا أحبَقومًا ابتلاهم فمن رضيَفله الرِّضَى ومن سخِط فله السُخطُ
2026-07-15 20:42:05
4
jangonagogo
jangonagogo :
لنبلونكم بنقص الثمرات والانفس
2026-07-16 09:40:06
0
user6016786688711
وردة الربيع :
من أجمل ما سمعت 🤩
2026-07-16 09:58:41
1
salllll894
salllll894 :
ماهي محبه هي ارتفاع درجات انت فهم غلط يعني الله يبيلك خير
2026-07-15 22:16:37
0
user28269279601521
احمد البشير :
مشاء الله تبارك الله
2026-07-17 16:17:51
1
user5628600798825
ود كاهل :
@marie now:عجبت لأمر المؤمن أن امره كله خير إذا أصابه خير فكان خير له وإذا أصابه شر صبر فكان خير له
2026-07-17 13:32:14
1
saada24738
Noor1 :
"ام حسبتم ان تدخلوا الجنةولما يعلم الله الذين جاهدوا منكم ويعلم الصابرين" ام حسبتم ان تدخلوا الجنة ولما ياتكم مثل الذين خلوا من قبلكم مستلم البؤساء والضراء.......حتى يقول الرسول والذين آمنوا متى نصر الله.....
2026-07-15 21:04:32
1
user97594984475424
المتفائله :
طيب لشنو ربنا يؤجر المريض علي المريض
2026-07-17 01:21:16
1
user8632867353265
ودعمران :
سيدنا أيوب قال أللهم إني مسني الضر وانت ارحم الراحمين
2026-07-15 19:48:32
2
badawyhassan8
badawyhassan8 :
بارك الله فيك يا اخي الكريم أحسنت قولاً وعملاً صالحاً
2026-07-17 15:13:53
1
malika.tiktok23
Malik 12 :
جزاك الله خير
2026-07-17 15:03:07
1
.41454209
❌العركى 414❌ :
والرسول اخيرا مرض كيف يعنى انتو يا شباب مركزين مع الزول دا ولا انا براى
2026-07-16 07:52:48
1
user7772331401319
عبدالكريم عيسى احمد :
بسم الله الرحمن الرحيم الحمد لله رب العالمين على
2026-07-17 20:05:22
0
user7740698882164
user7740698882164 :
افتح حفظ الفيديو الله يرزقك
2026-07-15 19:14:46
1
sakinanooreeldinf
sakina sakina :
الحمدلله رب العالمين
2026-07-16 21:20:04
0
ahmedsabryalghandour
$$305$$ :
الفديو بدون صوت 👈👈👈💯💯💯
2026-07-15 18:52:17
0
user28269279601521
احمد البشير :
احمد
2026-07-17 16:17:55
0
hamedbarimah
HAMED.BARIMAH :
نــــــــعم احسنت بارك الله فيك ياغالي والله صحيح
2026-07-16 19:34:10
0
user241653163821
MORGEN SADOK :
ربي هوى إذا مرضت هوى يشففني
2026-07-16 16:24:17
0
rinyi5
اللهم اغفر لي ولوالدي :
اللهم اهدنا فيمن هديت وعافنا فيمن عافيت وتولنا فيمن توليت
2026-07-17 13:27:23
1
user7772331401319
عبدالكريم عيسى احمد :
شكرا لكم جميعا
2026-07-17 20:05:39
0
lezi.mohamed
Lezi Mohamed :
جزاك الله كل خير
2026-07-18 00:39:04
1
abdualazizhashim1
عزوز | Azouz :
حقيقة برافو علي الأشياء القعد تستنتجة ❤️
2026-07-16 16:34:19
0
user4281734906849
وائل الطيب عبدالباقي :
اول تعليق
2026-07-15 18:58:25
0
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Other Videos

Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.
Basics done right. Garlic bread focaccia. Golden, soft inside, crisp edges, no shortcuts. - For the Focaccia Dough: 510 g bread or pizza flour (Tipo 00 preferred) 7 g dried yeast 12 g salt 350 ml cold water 20 g caster sugar 40 ml extra virgin olive oil For the Confit Garlic: 2 whole garlic bulbs 300 ml extra virgin olive oil For the Garlic Compound Butter: 120 g unsalted butter, very soft 6–8 cloves confit garlic 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon finely chopped thyme 1 teaspoon finely chopped rosemary Fine salt, to taste To Finish 120–150 g grated cheese (mozzarella, parmesan, or a mix) Confit garlic oil, as needed Method For the dough, add the cold water, sugar and yeast to the bowl of a stand mixer and stir briefly. Add the flour and mix with a dough hook on low speed until combined. Add the salt and olive oil and mix for 4–5 minutes until smooth and elastic. Cover and prove at room temperature until doubled, about 60–90 minutes. For the confit garlic. Place the peeled garlic cloves and olive oil in a small saucepan. Cook on the lowest heat possible until the garlic is completely soft and pale golden, about 45–60 minutes. Cool, then strain, reserving both the garlic and the oil. Mix the softened butter with the chopped confit garlic, parsley, thyme and rosemary. Season lightly with salt. Roll the proved dough into a rectangle about 1.5 cm thick. Spread generously with the garlic butter, scatter over the cheese, then roll up tightly. Slice and place cut side up into a lined baking tin. Prove again until doubled and pillowy. Spoon over some confit garlic oil and gently dimple the dough. Bake at 190 °C for around 35-45 minutes. Halfway through baking, spoon the remaining butter over the top, add extra cheese, and continue baking until deeply golden and cooked through.

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