@nadiachowkazam2:

nadia Chowk Azam

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Tuesday 21 July 2026 14:26:14 GMT

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Malik Imran 735 ☠️☠️ :

so sweet

2026-07-22 05:32:14

1

jamimran1228 :

2026-07-25 08:41:17

0

jamimran1228 :

2026-07-25 08:41:09

0

jamimran1228 :

2026-07-25 08:41:07

0

Nasir Khan :

2026-07-21 16:39:44

1

jamimran1228 :

2026-07-21 15:47:24

1

❌Rizwan Jutt❌ :

🥰🥰🥰

2026-07-26 10:15:25

0

Waleed Ali :

🥰🥰🥰

2026-07-21 16:18:30

1

❌Rizwan Jutt❌ :

🥰🥰🥰🥰🌹🌹🌹

2026-07-26 10:15:22

0

Abdul Hadi :

🥰🥰🥰🥰🥰🥰🥰

2026-07-21 15:31:44

1

♥️♥️Shahbaz♥️♥️ :

♥️♥️♥️

2026-07-26 09:41:48

0

Mahar Ahsan Bahia Ali Sial :

❤️❤️❤️

2026-07-21 17:34:38

1

سانول یار پیارا :

💘💘💘

2026-07-26 08:40:06

0

سانول یار پیارا :

🥰🥰🥰

2026-07-26 08:40:04

0

سانول یار پیارا :

❤️❤️❤️

2026-07-26 08:40:03

0

🫶بے وفا A👉 :

😘😘😘

2026-07-26 07:13:10

0

Rai ALI QASIM KHARAL :

🥰🥰🥰

2026-07-26 05:56:48

0

Asif Ali :

🥀🥀🥀

2026-07-26 04:36:09

0

Asif Ali :

❤️❤️❤️

2026-07-26 04:36:07

0

Asif Ali :

🥰🥰🥰

2026-07-26 04:36:06

0

👑مھر شعبان جنجوعہ🥷 :

♥️♥️♥️

2026-07-26 04:05:50

0

rana_umar_369 :

🥰🥰🥰

2026-07-21 14:29:39

0

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Food My Yiayia Would Make Me: Dolmades 🇨🇾 A new series recreating the Greek Cypriot food I grew up eating—usually made without written recipes, exact measurements, or any explanation beyond “you’ll know when it’s right.” Ingredients: 500g beef & pork mince 1 cup short-grain rice, rinsed 1 large onion, finely diced 3 spring onions ½ cup chopped parsley 2 tbsp fresh mint 2 tbsp olive oil Juice of 1 lemon Salt and black pepper ½ tsp cinnamon, optional 1 jar vine leaves Around 600ml chicken & beef stock adding when necessary Extra lemon and olive oil for cooking Method: Rinse the vine leaves, and soak in warm water for 5 minutes Mix the mince, rice, onion, herbs, olive oil, lemon juice and seasoning together. Place around a tablespoon of filling near the base of each leaf, fold in the sides and roll—not too tightly, as the rice needs room to expand. Line the bottom of a saucepan with torn vine leaves and lemon slices, then arrange the dolmades tightly, seam-side down. Pour over the stock, another squeeze of lemon and a drizzle of olive oil. Place an upside-down plate on top, cover and gently simmer for 60–75 minutes, adding a little hot water if the pan begins to dry out. Leave to rest before serving with thick tzatziki and plenty of lemon. Soft, lemony and best eaten while someone insists you haven’t had enough and puts another six on your plate. #cooking #dolmades #cypriot #vineleaves #cypriot

Food My Yiayia Would Make Me: Dolmades 🇨🇾 A new series recreating the Greek Cypriot food I grew up eating—usually made without written recipes, exact measurements, or any explanation beyond “you’ll know when it’s right.” Ingredients: 500g beef & pork mince 1 cup short-grain rice, rinsed 1 large onion, finely diced 3 spring onions ½ cup chopped parsley 2 tbsp fresh mint 2 tbsp olive oil Juice of 1 lemon Salt and black pepper ½ tsp cinnamon, optional 1 jar vine leaves Around 600ml chicken & beef stock adding when necessary Extra lemon and olive oil for cooking Method: Rinse the vine leaves, and soak in warm water for 5 minutes Mix the mince, rice, onion, herbs, olive oil, lemon juice and seasoning together. Place around a tablespoon of filling near the base of each leaf, fold in the sides and roll—not too tightly, as the rice needs room to expand. Line the bottom of a saucepan with torn vine leaves and lemon slices, then arrange the dolmades tightly, seam-side down. Pour over the stock, another squeeze of lemon and a drizzle of olive oil. Place an upside-down plate on top, cover and gently simmer for 60–75 minutes, adding a little hot water if the pan begins to dry out. Leave to rest before serving with thick tzatziki and plenty of lemon. Soft, lemony and best eaten while someone insists you haven’t had enough and puts another six on your plate. #cooking #dolmades #cypriot #vineleaves #cypriot

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