@ryooof_35: رحم الله وجهآ اشتقت اليه💔😔

🌸الجنوبيــــــه🌸

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Sunday 09 August 2026 05:05:21 GMT

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uoeeyt :

الله يرحمه

2026-08-09 20:55:12

1

قديمك نديمك :

﴿ فِي جَنَةٍ عَالِيَة ﴾ اللهُـم اجعل (أبي) مِن اصحـاب هذه الآية اللهُم اغفِر لهُ، وهب لهُمِن اجرك ما لا يُحصى ومِن غُفرانك عفوًا لا يفنى، اللهُم إنّه في رحمتك ونعلم أن رحمتك به أوسع مما يتوارد في أذهاننا ، اللهُم ارحم فقيدينا واجمعنا به في جنتك 🤲اللهم ارحم واغفر واعتق من كان يوما بيننا🤲: الله يرحمه ويغفر له ويسكنه الفردوس الاعلى من الجنه ويغفر لا ابي ورحمه ويسكنه الفردوس الاعلى من الجنه الفقد موجع ورحيل انسان غالي وعزيز مريررر ولكن نقول الحمد لله هذا حال دنيا💔اللهم اغفر وارحم للمسلمين والمسلمات والمومنين والمؤمنات الاحياء منهم والاموات 💔 🤲اللهم آمين يارب العالمين 🤲

2026-08-09 08:15:54

1

h :

الله يرحمه ويغفر له ويجعل قبره روضة من رياض الجنه ووالدينا وجميع المسلمين والمسلمات

2026-08-09 06:38:16

1

R a e d :

الله يرحمه ويغفرله

2026-08-09 19:42:18

0

A♡ :

اللهم ارحم من كان لحياتي حياه ابي 😭😭

2026-08-09 23:52:05

0

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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

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