@tiktokercatss01: funnycats🤣🤣🤣#funnycats #cutecat #catsoftiktok #viral_video

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Region: PK
Wednesday 22 July 2026 22:41:44 GMT
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editsuperomg
BACRON :
"who hates cat"
2026-09-01 04:35:20
26
a.ray_timka_mansur
Aray :
who loves cats
2026-09-05 07:00:43
55
truthnottradition
TruthNotTradition :
I root for the cats. Every time.
2026-08-20 01:26:44
53
andri.putra108
Muhammad Al Fatih :
2026-07-23 09:00:34
259
khaledalyahya147
Khaled Alyahya147 :
if cats were bigger they would eat everyone 😹😹😹
2026-07-23 13:12:18
20
lauti7911
lauti (🇦🇷) :
"who hates dogs"
2026-08-09 16:22:23
11
xxlucasxx_xd4
xXLucasXx_xd :
aver ponles un dogo agertino
2026-08-02 07:22:54
42
xd25378
xd🍎 :
когда кошки нападают на собак: люди ❤️❤️🥰🥰😍😍 когда собака дала отпор кошке: люди 😡😡😡🤬🤬🤬😤😤😤
2026-08-17 20:54:00
8
elskere2
el skere 🤙 :
es que esos perros son de hogar los de la calle si los mtn
2026-08-04 01:05:31
13
ivanriosarriaga
Ivan Rios Arriaga :
me gusta como los gatos hacen sufrir a los perros
2026-09-04 00:42:50
12
brayannayeli
brayannayeli :
uno de estos jajaja lo ase pura cagada :v
2026-09-07 12:32:15
9
lindabetitacampostellez
flakita shula😘 :
por Eso amo tanto a los gatos
2026-07-24 23:51:17
33
medvepqh5qs
Леопольд. :
знал я одну такую кошку..,нарвалась на охотничью лайку....
2026-07-23 15:21:34
9
alvarinvillacha
alvarin Alvarito 🫰🫰🫰🫰 :
por eso odio a los gatos
2026-07-23 18:29:12
8
user6925988417858
user6925988417858 :
2026-07-23 13:15:50
16
ken_guru.8
Ken Guru :
2026-07-24 13:32:36
12
username12784363
username12784363 :
2026-07-23 13:39:13
13
kissplgbor
Szerelni tudni kell... 😎😇👌 :
2026-07-26 16:56:46
8
lukelidtka
Someone :
This is my cat
2026-08-12 19:11:17
13
du87276
Edu... :
2026-08-02 00:31:13
5
wvlfspyrt
Wvlfie :
Cats are the best
2026-08-19 12:27:43
6
martinrennison119
martinrennison119 :
If you showed the true Cats V Dogs, then they would be a lot of dead cats.
2026-07-25 15:24:03
8
nes3450
Teletubbie blanco :
por eso quiero a los gatos
2026-09-09 20:21:20
2
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POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp
POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

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