@kosova8415: #Beogradi 1804 Kondo Bimbasha #Shqip Orthodox #Le contexte de 1804 : Un grand soulèvement éclate à Belgrade contre les Ottomans, dirigé selon l'intervenant par des figures d'origine albanaise, dont Karađorđe (Georges le Noir) présenté comme étant d'origine albanaise. Le rôle des participants albanais : L'intervenant mentionne la participation de nombreux Albanais dans ce soulèvement, citant notamment un chef nommé Këndobimboshi, dont les descendants résideraient toujours à Belgrade. L'iconographie et les descriptions : Il est fait mention de la tenue traditionnelle des combattants de l'époque (fustanelle, plisse sur la tête) que l'on retrouve dans certaines représentations ou peintures historiques de ces soulèvements. L'expansion du mouvement : L'intervenant évoque également l'extension du soulèvement en 1809 vers le sud de la région, affirmant que les participants de ces mouvements étaient majoritairement albanais, avant de conclure sur le caractère selon lui « spéculatif » des récits officiels de l'État serbe concernant ces événements.

KoSoVa🇽🇰
KoSoVa🇽🇰
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Region: CH
Tuesday 28 July 2026 14:49:11 GMT
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goran_kg
Goran :
Sci-fi 😂😂
2026-07-28 15:58:52
59
sorybychale90
everythingisok :
2026-07-29 16:42:32
35
kosova8415
KoSoVa🇽🇰 :
In historiography and culture: his role as an Orthodox Albanian who fought alongside the Serbs against the Ottoman occupiers is attested in 19th-century Serbian historical texts. Toponymy: a street in Belgrade (Kondina Street) is named after him today in memory of his participation in the city's liberation.
2026-07-29 12:12:45
4
pcboxtb
pcboxtb :
2026-07-29 09:02:51
11
covert_play
CovertPlay :
Hahahahahahahahahaha
2026-07-29 15:04:15
25
ivicamatic766
ivicamatic766 :
Dokle ovo ludilo ide
2026-07-29 08:13:47
23
user6612569630109
drazodrazo :
2026-07-29 08:28:14
14
kolumbos2
kolumbos :
xaxaaxaaaxxaaxaxaxaxaxxaxaxaaaaaxxaxaxxaaxxaaaaxxxaxxxaaaxaxaxxaxaxaxaax pa ti si kralj!!!!! xaxaxxaxaxxaxaaaxxaxaxxa
2026-07-29 21:30:05
17
tihi.tihi6
Tihi Tihi :
Mati moja mila
2026-07-29 19:38:49
6
maki77903
Maki77 :
ha
2026-07-28 21:50:02
16
tik.tak6357
Tik Tak :
Hahahaha
2026-07-29 11:02:56
6
gosa3670
gosa :
во имя отца сына святого духа аминь😳
2026-07-29 17:10:13
17
bebacabrilo
Angelina :
😂
2026-07-29 20:00:26
4
kosova8415
KoSoVa🇽🇰 :
U jednom periodu, termin „Srbin” korišćen je za označavanje slavizovanih Albanaca; inače su nazivani Slovenima. Ova situacija se promenila u 19. veku.
2026-07-29 10:51:58
4
rade.9503
r :
2026-07-29 16:46:37
3
kosova8415
KoSoVa🇽🇰 :
Порекло Карађорђа (познатог и као Ђорђе Петровић) — вође Првог српског устанка и оснивача династије Карађорђевић — предмет је историјских теорија и генеалошких расправа које се тичу могућих ширих балканских корена, укључујући црногорске или албанске. 1. Надимак „Црни Ђорђе” Име Карађорђе потиче од турске речи *kara* (црн) и српског личног имена Ђорђе. Овај надимак је добио због тамне косе и тена, као и због свог ватреног и импозантног темперамента (на енглески се често преводи као *Black George*). 2. Расправа о породичном пореклу Иако је Карађорђе рођен у Шумадији (у данашњој централној Србији) и тесно повезан са српском националном историјом, поједини архивски документи и етнографске студије указују на сложено порекло: Хипотеза о припадности брдским племенима (планински предели Црне Горе): породично предање указује на то да су његови непосредни преци потицали из планинског краја северне Црне Горе. Везе са племенима албанског порекла: према неким историјским истраживањима и архивским документима (нарочито генеалошким студијама спроведеним у оквиру југословенске историографије током међуратног периода), његова породица је у сродству са племенима Васојевићи или Келменди (Клименти). Поједина црногорска племена и пограничне албанске области...😂
2026-07-29 12:20:13
4
milovan.ivankovic8
Milovan Ivankovic :
хааааа
2026-07-29 23:22:26
2
alexpop979
Actual Army :
Hahahahahahahahahaha...
2026-07-31 20:20:58
1
jovanpetrovic642
Electrician Serbia :
hahahaha
2026-07-29 22:13:57
2
advokat.ivan.androvic
advokat.ivan.androvic :
Напредно и креативно …
2026-07-31 16:20:01
1
epiri6
Epiri :
shum e vertet
2026-07-29 17:02:18
2
user9743012187611
… :
2026-07-30 13:17:34
2
milan.marinkovi.7
Miki 011 76 :
2026-07-29 18:44:45
1
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Super soft and delicious Triple Raspberry Cupcakes recipe below👇🏻🩷 / Used my @NIIMBOT B21 Pro Label Printer at the end for the boxes, which makes everything feel a bit more put together! Perfect for labeling pastry boxes if you’re gifting or selling. 15% promo code is in the link in my bio ✨🛍️ / AD Ingredients: For the jam: - 350g frozen raspberries (2 cups + 1/2 cup) - 80g granulated sugar (1/3 cup + 1 tablespoon) - Add a bit more if you prefer a sweeter jam! - Juice of half a lemon - 1 teaspoon vanilla extract - 8g (1 tablespoon) of cornstarch dissolved in 1 tablespoon of water For the cupcakes: - 130g unsalted butter, softened (1/2 cup + 1 tablespoon)  - 200g granulated sugar (1 cup) - 16g vanilla sugar (Dr Oetker Vanilin) (1 tablespoon + 1 teaspoon) - 2 large eggs - 1 tsp vanilla bean paste - 100g buttermilk (1/3 cup + 1 tablespoon) - 180g plain yogurt  (3/4 cup) - 220g all purpose flour (1 cup + 3/4 cup) - 8g baking powder (1 teaspoon + 1/2 teaspoons) - Zest of one lemon - 130g raspberries , coated in a tablespoon of flour (1 cup) For the frosting: - 400g cream cheese (1 cup + 3/4 cup) - 120g granulated sugar (1/2 cup + 2 tablespoons) - 150g whipping cream (2/3 cup) - 120g raspberry jam (1/3 cup + 1 tablespoon) Instructions: 1. Start by preparing the jam. 2. In a medium saucepan, combine the raspberries, granulated sugar, lemon juice and vanilla extract. 3. Cook over medium heat for about 20 minutes, until some of the liquid has evaporated but the mixture is still juicy. 4. Stir in the cornstarch slurry and cook for another 2 minutes, whisking constantly until thickened. 5. Blend until smooth using a hand blender or regular blender. 6. Strain to remove the seeds, then cover and let it cool completely in the fridge. 7. Next, prepare the cupcake batter. 8. Preheat the oven to 180°C and line a muffin tin with 12 cupcake liners (this recipe makes 12-15 cupcakes depending on the size of your muffin tin). 9. In a large bowl, rub the lemon zest into the sugar and vanilla sugar. 10. Add the butter and mix until combined. 11. Mix in the eggs and vanilla bean paste. 12. Add the yogurt along with the buttermilk and mix until incorporated. 13. Add the flour and baking powder. Mix until just combined. Do not overmix. 14. Gently fold in the raspberries. 15. Divide the batter evenly between the cupcake liners. 16. Bake in the preheated oven for about 18 minutes. 17. Remove from the oven and let the cupcakes sit in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cover loosely with a clean kitchen towel to prevent the tops from drying out. 18. Once the cupcakes are completely cool, prepare the frosting. 19. In a large bowl, mix the cream cheese, raspberry jam and sugar until smooth. 20. Add the whipping cream and beat until thick and pipeable. 21. To assemble, pipe the frosting onto the cupcakes and top with jam. You can also add some jam inside if you like. 22. Enjoy! #niimbot #cupcake #baketok #asmr #asmrfood
Super soft and delicious Triple Raspberry Cupcakes recipe below👇🏻🩷 / Used my @NIIMBOT B21 Pro Label Printer at the end for the boxes, which makes everything feel a bit more put together! Perfect for labeling pastry boxes if you’re gifting or selling. 15% promo code is in the link in my bio ✨🛍️ / AD Ingredients: For the jam: - 350g frozen raspberries (2 cups + 1/2 cup) - 80g granulated sugar (1/3 cup + 1 tablespoon) - Add a bit more if you prefer a sweeter jam! - Juice of half a lemon - 1 teaspoon vanilla extract - 8g (1 tablespoon) of cornstarch dissolved in 1 tablespoon of water For the cupcakes: - 130g unsalted butter, softened (1/2 cup + 1 tablespoon) - 200g granulated sugar (1 cup) - 16g vanilla sugar (Dr Oetker Vanilin) (1 tablespoon + 1 teaspoon) - 2 large eggs - 1 tsp vanilla bean paste - 100g buttermilk (1/3 cup + 1 tablespoon) - 180g plain yogurt (3/4 cup) - 220g all purpose flour (1 cup + 3/4 cup) - 8g baking powder (1 teaspoon + 1/2 teaspoons) - Zest of one lemon - 130g raspberries , coated in a tablespoon of flour (1 cup) For the frosting: - 400g cream cheese (1 cup + 3/4 cup) - 120g granulated sugar (1/2 cup + 2 tablespoons) - 150g whipping cream (2/3 cup) - 120g raspberry jam (1/3 cup + 1 tablespoon) Instructions: 1. Start by preparing the jam. 2. In a medium saucepan, combine the raspberries, granulated sugar, lemon juice and vanilla extract. 3. Cook over medium heat for about 20 minutes, until some of the liquid has evaporated but the mixture is still juicy. 4. Stir in the cornstarch slurry and cook for another 2 minutes, whisking constantly until thickened. 5. Blend until smooth using a hand blender or regular blender. 6. Strain to remove the seeds, then cover and let it cool completely in the fridge. 7. Next, prepare the cupcake batter. 8. Preheat the oven to 180°C and line a muffin tin with 12 cupcake liners (this recipe makes 12-15 cupcakes depending on the size of your muffin tin). 9. In a large bowl, rub the lemon zest into the sugar and vanilla sugar. 10. Add the butter and mix until combined. 11. Mix in the eggs and vanilla bean paste. 12. Add the yogurt along with the buttermilk and mix until incorporated. 13. Add the flour and baking powder. Mix until just combined. Do not overmix. 14. Gently fold in the raspberries. 15. Divide the batter evenly between the cupcake liners. 16. Bake in the preheated oven for about 18 minutes. 17. Remove from the oven and let the cupcakes sit in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cover loosely with a clean kitchen towel to prevent the tops from drying out. 18. Once the cupcakes are completely cool, prepare the frosting. 19. In a large bowl, mix the cream cheese, raspberry jam and sugar until smooth. 20. Add the whipping cream and beat until thick and pipeable. 21. To assemble, pipe the frosting onto the cupcakes and top with jam. You can also add some jam inside if you like. 22. Enjoy! #niimbot #cupcake #baketok #asmr #asmrfood

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