@kv.ghulu: #kurtlarvadisi #fyppppppppppppppppppppppp #polatalemdar

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Thursday 23 July 2026 19:24:53 GMT

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Comments

SABRİ🔱HAN :

güldükten sonraki ciddiyeti 🔱🔱

2026-09-09 23:53:55

143

sessiz :

harem abbas vaybe

2026-08-22 21:47:13

41

kadirsutcu180 :

Adamlar ufacık dükkanndan arkatarafı 5 dükkana geçiş yapıyorlar

2026-09-11 08:06:13

39

TürkBey :

Gelmedi daha iyisi böyle bir dizi yok hele muzikleri

2026-09-10 08:18:16

18

kazım85 :

Platformada Polat Alemdar üstünə #dizi oyuncusu tanımıram..

2026-09-12 16:18:56

2

esmere🕊️ :

Polat Alemdar

2026-09-09 14:13:10

15

the mario :

hangi filim hangi bölüm

2026-09-14 06:55:51

1

Süleyman Okudan :

filmin her şeyi bir olay ya böyle bir şey görülmemiş dünyada daha da gelmez zaten müziği konuşması sahnesi her şeyi bir olay

2026-09-11 16:29:14

9

Harun Avcı :

adamlar geleceğimizi bize izletmisler 20 sene geçmiş yeni anlıyoruz 😃 gerçi 20 senedir akp yi anliyamadik

2026-09-14 15:22:18

6

CAYMAZ3463 :

Dizideki tek yalan “hayal ürünüdür” yazmasıydı

2026-09-14 16:50:21

4

#Syrox_7 :

Turkmen bamy ?

2026-08-23 11:49:57

6

𝙋𝙤𝙡𝙖𝙩 :

Bu hızla giderse öldükten 10 sene sonra kahkaha atabileceksin şef

2026-09-11 14:09:54

2

￴ ￴￴￴ ￴￴￴ 　 　  ️￴￴￴￴￴￴￴￴￴ ￴￴￴￴ :

müzik ismi

2026-09-09 19:51:49

1

Murat Abi 27 :

Aslan bey hep şov zaten dükkanı kapattın perde kapalı zulaya girerken boş dükkanın içine kimse gördü mü diye bakıp ne varyete yapıyorsun

2026-09-14 11:10:06

1

Bolu Drone :

Sağlam Bassın Yeter 👏🤲🙏🏻

2026-08-24 07:40:40

4

EROL KIRMIZI 3551;) :

2026-08-31 20:23:56

2

NeoxTR :

2026-09-14 11:47:30

1

Elvan :

2026-09-07 17:52:35

2

👑👑 BABA YILMAZ 👑👑 :

kurt evini bilir

2026-09-09 22:00:44

1

can :

no 4 Elif

2026-09-09 09:00:22

1

sayddinclbiyev :

2026-09-10 02:09:18

1

Sueda Korucu :

Teşkilat in İki Silahşoru Kitabı, detay veriyor.✨️😎🍃 Türkiye Haritası

2026-09-15 11:42:36

0

꧁𓆩༺♕𝐄𝐅𝐒𝐔𝐍♕༻𓆪꧂ :

2026-09-19 08:59:28

0

James1903🦅🇹🇷💪 :

2026-09-15 22:34:44

0

Konya Mustafa :

😏

2026-08-23 20:33:59

0

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SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.

SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.

Al mismo tiempo - Rauw alejandro #viral #likes #musicacompleta

Al mismo tiempo - Rauw alejandro #viral #likes #musicacompleta

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