@emad_elhadedy: ابن الحامول الي بيأكل مليون واحد 🔥 #ودي_ياحديدي

عماد الحديدي
عماد الحديدي
Open In TikTok:
Region: EG
Tuesday 28 July 2026 12:30:21 GMT
34551
2008
23
20

Music

Download

Comments

mohamedameen164
محمد امين ابو ياسين :
ااااجدع ربنا يحبب فيك خلقه يا عمرو مسعد ♥️
2026-07-28 18:18:29
0
mahmood.hesham2
Mahmood hesham :
ثقافه و
2026-09-01 00:34:03
0
ebrahim.deif
Ebrahim deif :
رقم بتاع الصلاة على النبي الديب 🦊🦊
2026-08-28 07:52:05
0
user5607497828795
العمدة مكرم الاطروش ابو حسين :
❤️❤️❤️
2026-07-28 20:22:15
0
user8763819922683
وجع الأيام :
🥰🥰🥰
2026-09-08 03:25:06
0
abdelramanshala
abdelramanshala :
🥰🥰🥰
2026-09-08 07:55:53
0
mustafaidea2
mustafaidea2 :
🥰🥰🥰
2026-08-29 22:21:39
0
ramadanelsrogy685
ٰرمضان السروجي :
💐💐💐
2026-08-26 09:05:57
0
user9000746617259
ابو حبيبه :
🥰🥰🥰
2026-09-07 18:29:18
0
user3671742914938
user3671742914938 :
😂😂😂
2026-08-04 16:21:41
0
userzm2thgevbx
userzm2thgevbx :
🥰🥰🥰
2026-07-30 13:18:36
0
farishemdantwfiq
اخوك فاروس❤☝ :
❤️❤️❤️
2026-07-29 23:21:01
0
.202644185
الطيار 2026🇸🇦 :
🥰🥰🥰
2026-07-29 14:59:12
0
mohmed_els3dawy1
🛡️ الخال 🛡️ :
🥰🥰🥰
2026-07-29 14:47:41
0
hazomasr0
حظو مصر ❤ :
❤️❤️❤️
2026-07-29 14:13:44
0
user18231175681787
حموالفنان للرخام والجيرانيت 🦅 :
❤️❤️❤️
2026-07-29 13:52:59
0
user4876199537319
ابو السعود الأسد 🦁 :
💪💪💪💪♥️
2026-07-29 00:14:06
0
montsr.eeid
Montsr Eeid :
🥰🥰🥰
2026-07-28 22:51:12
0
omroqua7
محمد ماهر :
🥰🥰🥰
2026-07-28 21:13:28
0
m7md.abdelaaty.2
⚔️Mohamed ELking🦁 :
❤️❤️❤️
2026-07-28 12:51:24
0
mohamedemad6440
آلَعٌمًدٍهّ 🦅✌ :
🤍🤍🤍🤍
2026-07-28 12:45:32
0
dyf4e7jxct7b
الشياكه👑 :
👑👑👑
2026-07-28 12:37:33
0
user70831331686520
وليد سليم 🧿 :
اللهم صل وسلم وبارك على سيدنا محمد وعلى اله وصحبه اجمعين ❤️❤️❤️❤️
2026-08-04 23:55:00
0
To see more videos from user @emad_elhadedy, please go to the Tikwm homepage.

Other Videos

#34 of Italian Forgotten Classics: Bagna Càuda (Piemonte)
In Piedmont, friends and family gather around a shared pot of garlic, anchovies, and oil, dipping vegetables of every kind while the sauce stays warm over a flame.
It’s cucina povera with courage: “don’t even count the cloves of garlic,” the locals say. Ingredients (Serves 6):
• 12–14 garlic cloves, peeled and cored (or more — by tradition, “don’t count them”)
• 150 g anchovy fillets in oil or salt (if salted, rinse and bone carefully)
• 100 ml extra-virgin olive oil (or use the anchovy oil, as in Asti)
• 100 g unsalted butter (optional but common in Asti & Cuneo styles)
• ~400 ml milk (200 ml for the simmer, 200 ml for cooking garlic)
• 1 egg (for finishing, optional but traditional) To serve:
• Raw vegetables: sweet peppers, cardoons (cardi gobbi if possible), fennel, Jerusalem artichokes, cabbage leaves, radishes
• Cooked vegetables: boiled potatoes, baked onions, beets, roasted pumpkin Instructions: 1. Prepare the vegetables: wash and cut into dipping size. Cook those you wish to serve warm; leave others raw. 2. Peel and halve the garlic cloves, removing the inner core. 3. Soak the garlic in 200 ml of milk for 2 hours. Replace the milk with 200 ml fresh and cook until tender and no milk is left. 4. Mash the garlic into a paste, then stir in butter until melted and smooth. 5. Add the anchovies and olive oil, transfer to a terracotta pot if possible. 6. Simmer gently for about 30 minutes, stirring, until the anchovies dissolve and the sauce is silky. 7. Serve warm with raw and cooked vegetables, keeping the pot hot over a candle or small flame. 8. When nearly finished, crack an egg into the pot, stirring it into the sauce — the final course of tradition. #bagnacauda #piemontefood #italianforgottenclassics #cucinapovera #italiandishesyounevertried #italiancookingtradition
#34 of Italian Forgotten Classics: Bagna Càuda (Piemonte)
In Piedmont, friends and family gather around a shared pot of garlic, anchovies, and oil, dipping vegetables of every kind while the sauce stays warm over a flame.
It’s cucina povera with courage: “don’t even count the cloves of garlic,” the locals say. Ingredients (Serves 6):
• 12–14 garlic cloves, peeled and cored (or more — by tradition, “don’t count them”)
• 150 g anchovy fillets in oil or salt (if salted, rinse and bone carefully)
• 100 ml extra-virgin olive oil (or use the anchovy oil, as in Asti)
• 100 g unsalted butter (optional but common in Asti & Cuneo styles)
• ~400 ml milk (200 ml for the simmer, 200 ml for cooking garlic)
• 1 egg (for finishing, optional but traditional) To serve:
• Raw vegetables: sweet peppers, cardoons (cardi gobbi if possible), fennel, Jerusalem artichokes, cabbage leaves, radishes
• Cooked vegetables: boiled potatoes, baked onions, beets, roasted pumpkin Instructions: 1. Prepare the vegetables: wash and cut into dipping size. Cook those you wish to serve warm; leave others raw. 2. Peel and halve the garlic cloves, removing the inner core. 3. Soak the garlic in 200 ml of milk for 2 hours. Replace the milk with 200 ml fresh and cook until tender and no milk is left. 4. Mash the garlic into a paste, then stir in butter until melted and smooth. 5. Add the anchovies and olive oil, transfer to a terracotta pot if possible. 6. Simmer gently for about 30 minutes, stirring, until the anchovies dissolve and the sauce is silky. 7. Serve warm with raw and cooked vegetables, keeping the pot hot over a candle or small flame. 8. When nearly finished, crack an egg into the pot, stirring it into the sauce — the final course of tradition. #bagnacauda #piemontefood #italianforgottenclassics #cucinapovera #italiandishesyounevertried #italiancookingtradition

About