@moussakun: # action 😂😂#kung fu#wushukungfu🇲🇱 #tiktokmali🇲🇱223

Moussa Kangama kung.fu☯️👊

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Saturday 01 August 2026 22:20:04 GMT

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0758758300 :

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2026-08-02 16:45:19

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user7875682575981 :

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2026-08-02 22:27:59

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DEMBELE10 :

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2026-08-02 11:36:14

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+223🗨90🗨98🗨12🗨 35🗨 :

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2026-08-02 07:39:28

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Diarra Yacouba :

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2026-08-02 15:38:47

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Mali Bruno qualité différence :

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2026-08-02 23:44:54

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ZOUMANA Coulibaly :

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2026-08-05 12:24:44

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Mohammed Almouloud :

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2026-08-02 18:03:47

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Maître Daouda :

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2026-08-03 13:33:55

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Moussa Sanogo :

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2026-08-02 17:23:01

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@liriSossigue0 :

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2026-08-01 22:22:27

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Seydou Oulalé :

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2026-08-02 15:26:36

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Konimba Kané :

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2026-08-02 14:44:19

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marmarpe1 :

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2026-08-02 13:10:16

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2026-08-02 07:42:34

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Mamadou.Diao :

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2026-08-04 13:29:21

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2026-08-09 11:19:28

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#wizz #summer #crush #usa

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Happy tomato season!🍅🍅🍅 Tomato and Zucchini Tart Ingredients: 2 sheets puff pastry 1 egg, beaten and thinned with 1 tablespoon water, for egg wash 8 oz mascarpone ¼ cup pesto 2 tablespoons Parmesan, finely grated 1 small garlic clove, grated Salt and freshly ground black pepper, to taste 2 large tomatoes 1 small zucchini 2 tablespoons olive oil, divided Fresh basil, for finishing Roasted pistachios, roughly chopped, for finishing Instructions: Preheat the oven to 400°F. Roll out one sheet of puff pastry and lightly brush the surface with water. Place the second sheet of puff pastry directly on top. Gently roll out the two layers together to expand the dough and adhere the layers. Score a 1-inch border around the pastry, being careful to cut only through the first layer of puff pastry. Brush the border with the egg wash. Bake for 18–20 minutes, until puffed and golden brown. Meanwhile, prepare the vegetables. Slice the tomatoes about ¼-inch thick, lightly salt them, and arrange them in a single layer on paper towels to draw out excess moisture. Using a vegetable peeler, slice the zucchini into long ribbons. You will only need about half of the zucchini. Make the pesto mascarpone by combining the mascarpone, pesto, Parmesan, and grated garlic in a bowl. Season with salt and pepper to taste. Remove the pastry from the oven and use a spatula to gently press down the center, partially deflating it while leaving the border puffed. Spread the pesto mascarpone evenly over the center of the pastry. Arrange the tomatoes over the top, followed by the zucchini ribbons. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Return to the oven and bake for another 22–25 minutes, until the tomatoes are roasted and the puff pastry is deeply golden brown. Remove from the oven and drizzle with the remaining 1 tablespoon olive oil. Finish with fresh basil and roughly chopped roasted pistachios. Serve warm or at room temperature. #tomatoseason #tomatotart #baking

Happy tomato season!🍅🍅🍅 Tomato and Zucchini Tart Ingredients: 2 sheets puff pastry 1 egg, beaten and thinned with 1 tablespoon water, for egg wash 8 oz mascarpone ¼ cup pesto 2 tablespoons Parmesan, finely grated 1 small garlic clove, grated Salt and freshly ground black pepper, to taste 2 large tomatoes 1 small zucchini 2 tablespoons olive oil, divided Fresh basil, for finishing Roasted pistachios, roughly chopped, for finishing Instructions: Preheat the oven to 400°F. Roll out one sheet of puff pastry and lightly brush the surface with water. Place the second sheet of puff pastry directly on top. Gently roll out the two layers together to expand the dough and adhere the layers. Score a 1-inch border around the pastry, being careful to cut only through the first layer of puff pastry. Brush the border with the egg wash. Bake for 18–20 minutes, until puffed and golden brown. Meanwhile, prepare the vegetables. Slice the tomatoes about ¼-inch thick, lightly salt them, and arrange them in a single layer on paper towels to draw out excess moisture. Using a vegetable peeler, slice the zucchini into long ribbons. You will only need about half of the zucchini. Make the pesto mascarpone by combining the mascarpone, pesto, Parmesan, and grated garlic in a bowl. Season with salt and pepper to taste. Remove the pastry from the oven and use a spatula to gently press down the center, partially deflating it while leaving the border puffed. Spread the pesto mascarpone evenly over the center of the pastry. Arrange the tomatoes over the top, followed by the zucchini ribbons. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Return to the oven and bake for another 22–25 minutes, until the tomatoes are roasted and the puff pastry is deeply golden brown. Remove from the oven and drizzle with the remaining 1 tablespoon olive oil. Finish with fresh basil and roughly chopped roasted pistachios. Serve warm or at room temperature. #tomatoseason #tomatotart #baking

🐍#fyp #m3 #xybca

🐍#fyp #m3 #xybca

ولا كنك سمعتيها ..! #راشد_الماجد #راشديات

ولا كنك سمعتيها ..! #راشد_الماجد #راشديات

Nhờ em studio sáng tạo bỏ túi này để nhập vai anh sinh viên Kinh Tế Sài Gòn 1 ngày *Video chứa nội dung được tài trợ bởi nhãn hàng #OPPOReno16Series #ChuyenGiaSanAnhThoiThuong #SongDongMoiChuyenDong #StudioSangTao

Nhờ em studio sáng tạo bỏ túi này để nhập vai anh sinh viên Kinh Tế Sài Gòn 1 ngày *Video chứa nội dung được tài trợ bởi nhãn hàng #OPPOReno16Series #ChuyenGiaSanAnhThoiThuong #SongDongMoiChuyenDong #StudioSangTao

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