@balantemusso: 😂😂😂😂 #muhammad #islamic_video #tivaouane #burd #pourtoii

BalanteMusso🧕🏾🤎
BalanteMusso🧕🏾🤎
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Region: SN
Tuesday 21 July 2026 10:47:06 GMT
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malicksy7716
€l bøu Mame kh@lifa❤️‍🩹 :
ndeysan même voix que al MAKHTOUM
2026-08-07 01:21:14
472
yayou.bayame454
yayou bayame :
Man fane la neko ba khamou ma ki ooohh
2026-08-27 16:56:11
92
faye9387
Momo f@ye l🇺🇲🇸🇳 :
ndeysan yalla nako yalla yeureum
2026-07-21 12:49:41
1113
aboubacrydieng980
ABD :
Génération leggui bi xamouniou louy piquer vidéo 😂😂😂
2026-08-08 00:16:02
31
abdoudiop5414
abdoudiop5414 :
le prince de tivaoune
2026-07-21 20:00:19
582
bkl11112233
Åbba TTb :
Mom moy nitt bo xamné loumou beug Serigne Babacar Sy beug nako 🥰thiato thiatt❤️Yalla nala Yalla xarei Aldiana firdaws🤲🏾
2026-09-03 16:05:02
7
nafissatoubabacar
Sokhna Nafissatoubabacar sy :
Ndekete li motakh ma beug lamb te Hawma loutakh
2026-07-23 12:15:49
215
user4336791999455
user4336791999455 :
yalnako sounou borom yeureum
2026-07-21 20:19:18
175
khelkhomguinar
khelkhom Guinar Keur S. Saliou :
barké serigne Saliou pape malick jour bimou guéné adouna li diougué ci man ooh ndeysan 😭😭😭
2026-09-04 10:36:25
6
maure2727
La reine des maures :
Amou ma sago si sama sange bi yalla oyofal soif si kao ma
2026-08-24 18:41:57
58
ndaondao46
Pape Malick :
2026-08-26 22:58:47
40
deve.vip.shop.diou
Deve vip shop Diourbel💼🎒🧳👞 :
Ki man damako beugon 🥰🥰yalla nako yalla yeureum tee djegalko🥰🥰
2026-08-25 10:57:22
46
abdoulayendiaye4352
Abdoulaye Ndiaye :
serigne babacar mome rek la beugone
2026-09-03 15:55:21
15
fallboumadrid
𝐅𝐚𝐥𝐥 𝐛𝐨𝐮 𝐦𝐚𝐝𝐫𝐢𝐝🧃 :
comment il s’appelle ?
2026-07-22 23:40:31
16
adamandong340
talibé cheikh :
yalna yalla yokou léram sy malick
2026-08-02 16:38:18
78
dioufyibrahima
DIOUFy :
Paix à son âme au paradis
2026-08-22 12:07:19
18
zeou.khada
😇🙇🏿🫶 :
Sm wasila❤️
2026-08-29 17:26:26
13
makhtar.dram5
Makhtar Dramé :
ndeyssan yalla nako yalla yereume ta kharèko aldiana firdawsi amine nianal lénko rèk gayii
2026-07-22 18:28:56
39
kalzbouboyniang0
Kalz bou boy niang 💚❤️👑✅ :
Ndeyesan Sy Malick ❤️
2026-07-22 16:55:26
22
alkhally4
princekh@lly :
ndeysanne jour bi mangafawone obélisque
2026-08-23 01:23:06
14
mansourgaye307
Mansour bou Serigne Babacar sy :
sama serigne ♥️♥️
2026-07-21 15:21:09
31
bambasamb248
Bamba bouchra ✍🏿✌️ :
Ndeysane nite kou oyofe la khamnani mbacké yalla ngafi yague ta wër ❤️
2026-08-20 01:31:12
25
madinatall958
dina :
Le plus éloquent SY MALICK wettal gagnou yalla ga khippé aldiana 🤲🏼🤲🏼🤲🏼❤️
2026-07-22 17:27:02
32
dabakhrawane
Dabakh ibn Rawhane❤️ :
رضي الله عنه ❤️❤️❤️
2026-07-22 12:12:06
15
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Other Videos

Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)
Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)

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