@lo20.11: من الدفاتر اعرفوا اني مستجددده #explore #4u #الجامعة #ksu #قانون

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Monday 03 August 2026 12:31:17 GMT

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Badria :

مااانقلبت وعيوني تدمعععع

2026-08-03 18:32:23

713

RÉYA |ريـا :

المفروض اشتري اغراض الجامعه بس قمت اشتري للمشروع دا

2026-08-03 15:34:38

76

🇴🇲 :

ههههههههههههههههههههههههههههههههههههههههههههه هذي أنا الفصل الماضي حماسسس البداياتتتتت وهذا الفصل فاقده الشغف بس شريت الشنط

2026-08-03 21:57:59

37

🕯️ :

لا تتعودين ع كتابه في الورق حاولي في الايباد عشان ما تشيلين عفش كثير معك في الجامعه ، حرفيًا شنطة مكيب و ايباد و مق و بس عشان تأخذين راحتك

2026-08-03 19:48:25

65

🇸🇦 :

والله واضح مستجده

2026-08-04 00:47:54

0

uoy518 :

الله يوفقكم استمتعوا بكل ثانيه بالجامعه وذاكروا واكشخوا وتجهزوا واشتروا انبسطووو مرررههه

2026-08-04 10:01:42

250

وجعٌ لا يهدأ. 🖤 :

دحين الجامعه أخذ معي الايباد ولا مو ضروري

2026-08-04 05:40:50

9

MOONIE⁷🇸🇦🇨🇳 :

ثاني سنة وللحين عندي شغف حتى بنص الإجازة اشتريت شنطتين للجامعة ماعليك من ديناصورات الكومنت

2026-08-04 21:41:41

9

🕯️ :

الهايلايت😭😭😭😭كيوت

2026-08-05 14:54:09

7

🐈‍⬛ :

السنه الثالثه حتى القلم ماراح تشترينه لكن الله يوفقك مبدئياً🥲

2026-08-04 01:40:36

24

x :

نصيحة للمستجدين حملوا تطبيق يوني توك مرة يفيدكم تبدأوا صح وهناك تلاقوا كل طلاب جامعاتكم

2026-08-04 00:23:51

15

Uoi :

يخوان شوفو حسابي تكفون ابي ينتشر الفديو يمكن احد يبغاهم

2026-08-04 01:21:02

7

f.111971 :

ياخي أنا مشتريه شنط صغيره ليش كلكم مأخذين كبار 🤡🤡🤡🤡🤡

2026-08-04 13:09:47

11

Dòdy :

مره ادعم انك تكتبين ع ورق او دفاتر مره يفرق و يثبت المعلومه و تمنيت لو بدايتي بالجامعة كانت "كلها" ورق مو ايباد

2026-08-04 01:02:42

12

Ð :

ليه تقهروني طيب !

2026-08-04 01:17:35

5

tooti🌺 :

الدفتر ماستغني عنه ابدا للملاحظات المهمه افضل من الجوال او الايباد

2026-08-03 18:34:17

6

💫 :

اهخ عقبالي يارب ادعولي😓.

2026-08-04 02:43:52

6

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Taylor’s Greek Avgolemono (Greek Lemon Chicken Soup) Ingredients * 3 tablespoons olive oil * 2 cups yellow onion, finely chopped * 4 cloves garlic, minced * 1 bay leaf * 4 tablespoons chicken stock paste * 9 cups water * 4 chicken breasts * 1 cup carrot, finely chopped * 1 cup celery finely chopped * Salt and black pepper, to taste * 1 cup uncooked jasmine rice (or basmati or short-grain rice) * 2 tablespoons–¼ cup fresh dill, chopped Avgolemono * 8 eggs, separated * Juice of 4 lemons * 1 cup hot soup broth (for tempering) Garnish * Fresh dill * Olive oil * Salt and pepper * Parsley Girl how? 1. Season the chicken breasts with salt and pepper. 2. Heat the olive oil in a large pot over medium-high heat. Sear the chicken for about 2 minutes per side, then remove to a plate. 3. Reduce heat to medium. Add the onion, celery, and carrot and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 1–2 minutes. 4. Add the chicken stock paste (aka better than bouillion) and bay leaf and let bubble for 1 minutes. then pour in the water. Stir well and bring to a boil. 5. Return the chicken (and any juices) to the pot. Cook for 20 minutes until the chicken is cooked through. 6. Remove the chicken and shred it with two forks. Stir the shredded chicken back into the soup along with the chopped dill. 7. Remove the soup from the heat and ladle 2 cups of the hot broth into a measuring cup. 8. In a bowl, whisk the egg whites until foamy. Whisk in the egg yolks, then slowly whisk in the lemon juice. 9. While whisking constantly, slowly stream the hot broth into the egg mixture to temper it. 10. Slowly pour the tempered egg mixture back into the soup while stirring continuously. 11. Taste and adjust with salt and pepper. Serve garnished with fresh dill and parsley and a drizzle of olive oil. -xoxo TAYLOR #summerrecipes #chickensoup #greekfood #EasyRecipe #souptok

Taylor’s Greek Avgolemono (Greek Lemon Chicken Soup) Ingredients * 3 tablespoons olive oil * 2 cups yellow onion, finely chopped * 4 cloves garlic, minced * 1 bay leaf * 4 tablespoons chicken stock paste * 9 cups water * 4 chicken breasts * 1 cup carrot, finely chopped * 1 cup celery finely chopped * Salt and black pepper, to taste * 1 cup uncooked jasmine rice (or basmati or short-grain rice) * 2 tablespoons–¼ cup fresh dill, chopped Avgolemono * 8 eggs, separated * Juice of 4 lemons * 1 cup hot soup broth (for tempering) Garnish * Fresh dill * Olive oil * Salt and pepper * Parsley Girl how? 1. Season the chicken breasts with salt and pepper. 2. Heat the olive oil in a large pot over medium-high heat. Sear the chicken for about 2 minutes per side, then remove to a plate. 3. Reduce heat to medium. Add the onion, celery, and carrot and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 1–2 minutes. 4. Add the chicken stock paste (aka better than bouillion) and bay leaf and let bubble for 1 minutes. then pour in the water. Stir well and bring to a boil. 5. Return the chicken (and any juices) to the pot. Cook for 20 minutes until the chicken is cooked through. 6. Remove the chicken and shred it with two forks. Stir the shredded chicken back into the soup along with the chopped dill. 7. Remove the soup from the heat and ladle 2 cups of the hot broth into a measuring cup. 8. In a bowl, whisk the egg whites until foamy. Whisk in the egg yolks, then slowly whisk in the lemon juice. 9. While whisking constantly, slowly stream the hot broth into the egg mixture to temper it. 10. Slowly pour the tempered egg mixture back into the soup while stirring continuously. 11. Taste and adjust with salt and pepper. Serve garnished with fresh dill and parsley and a drizzle of olive oil. -xoxo TAYLOR #summerrecipes #chickensoup #greekfood #EasyRecipe #souptok

هراوه ♥️ #اكسبلور #هراوه_سرت_ليبيا #

هراوه ♥️ #اكسبلور #هراوه_سرت_ليبيا #

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