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@storegirl2025: Váy Kẻ Sọc Đỏ Cho Em Bé Gái, Với Cổ Áo Búp Bê #quanaotreem #vaybegai #setbegai #thoitranghottrend #dohe #embe #storegirl #viral #xuhuong #applestoregirl #aobegai #begai #fpy

𝐒𝐓𝐎𝐑𝐄 𝐆𝐈𝐑𝐋 ✔
𝐒𝐓𝐎𝐑𝐄 𝐆𝐈𝐑𝐋 ✔
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Saturday 08 August 2026 15:35:00 GMT
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✡️ SHABBAT SHALOM ✡️ SURVIVING & STRIVING IS WHAT WE DO BEST TBECHA BSALIK (PKAILA) LIBYAN JEWISH MEAT, BEAN & CHARD STEW - 1 kg chuck beef, cut into large chunks - 1 large bunch Swiss chard (~500–600g), leaves roughly chopped - 300g dried white beans (cannellini or great northern), soaked overnight — or 2 tins, drained - 1 whole head of garlic, cloves separated and lightly crushed - 1 large bunch fresh cilantro, left whole or roughly chopped - 1 tsp ground cinnamon - ¼ tsp black pepper - 1.5 tsp cumin - 1 tsp paprika - 1–1½ tsp salt, to taste - 1.5 litres water - 2–3 small whole peeled potatoes, added with the beans 1. In a little oil, sauté the chopped chard over low heat until wilted and dark, about 15–20 minutes. Set aside. 2. Put the beef, garlic cloves, cilantro and cooked chard into a large pot. Season with cinnamon, pepper and salt (and cumin/paprika if using). 3. Cover with the water, bring to a boil, then cover and simmer for about 45 minutes. 4. Add the beans (and potatoes, if using). Continue simmering, covered, on low heat for 2–2½ hours, until the meat is fork-tender and the beans are soft, topping up with water if it’s reducing too fast. 5. For a thicker stew, uncover for the last 30 minutes to let it reduce. 6. Serve over rice, or with bread to mop up the sauce, classic Friday-night style 7. ENJOY
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