@jk_jk_202: #fyp #viral #explore #fypシ゚

نـبـ♡𝒻ـض♥️

Open In TikTok:

Region: AU

Friday 14 August 2026 09:54:27 GMT

69176

4283

8

129

Music

Download

No Watermark .mp4 (0MB) No Watermark(HD) .mp4 (0MB) Watermark .mp4 (0MB) Music .mp3

Comments

émilia 🦢 :

انا الحب الي كانننن

2026-08-14 10:55:34

4

𝚂𝚑𝚊𝚑𝚍🦋 :

نسيت اسمي كمان

2026-08-14 13:18:05

3

𝐻. :

على غدر الانسان

2026-09-12 11:54:15

0

🦢🤍 :

2026-08-20 00:22:35

1

R❣️🧸 :

تخيلوا انو جيت اقاو مين انا قلي مين معرفتك ...

2026-09-11 18:57:54

0

To see more videos from user @jk_jk_202, please go to the Tikwm homepage.

Other Videos

happy game day🐻⬇️

happy game day🐻⬇️

Baklava 🛒 Ingredients For the Nut Filling 2 cups (240g) walnuts, finely chopped 1½ cups (180g) pistachios, finely chopped (plus extra for garnish) ½ cup (100g) granulated sugar 2 tsp ground cinnamon ¼ tsp ground cloves ¼ tsp salt For the Phyllo Layers 1 package (16 oz / 450g) phyllo dough, thawed overnight in the refrigerator 1½ cups (340g) unsalted butter, melted and clarified (or ghee) For the Honey-Citrus Syrup 1½ cups (300g) granulated sugar ¾ cup (180ml) honey 1½ cups (360ml) water 2 tbsp fresh lemon juice 1 strip of orange peel (about 2 inches) 1 cinnamon stick 3 whole cloves 👨‍🍳 Method 1. Make the Syrup (First) Combine the sugar, honey, water, lemon juice, orange peel, cinnamon stick, and cloves in a saucepan. Bring to a boil, stirring until the sugar dissolves. Reduce the heat and simmer for 10–12 minutes, until slightly thickened. Remove from heat, discard the aromatics, and let the syrup cool completely. The Golden Rule: The syrup must be completely cool when poured over the hot baklava. This temperature contrast is what keeps the phyllo crispy while absorbing the syrup. 2. Prepare the Nut Filling In a bowl, combine the walnuts, pistachios, sugar, cinnamon, cloves, and salt. Mix well and set aside. Pro tip: Pulse the nuts in a food processor until finely chopped but not pasty—tiny pieces give the best texture. 3. Assemble the Baklava Preheat your oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish. Unroll the phyllo and cover it with a slightly damp towel to prevent drying out. Layer the bottom: Lay one sheet of phyllo in the dish and brush generously with clarified butter. Repeat with 7–8 more sheets, brushing each with butter. Add the nut filling: Sprinkle about ⅓ of the nut mixture evenly over the phyllo. Continue layering: Add 4 more buttered sheets, then another ⅓ of the nuts. Repeat with 4 more sheets, the remaining nuts, and finish with 7–8 buttered sheets on top. Pro tip: Press down gently on the top layer to compact the baklava slightly—this helps it hold together when sliced. 4. Cut and Bake Using a sharp knife, cut the baklava into diamonds or squares, cutting all the way through to the bottom of the dish. Bake for 45–50 minutes, until the phyllo is deep golden brown and crisp. Pro tip: If the top browns too quickly, cover loosely with foil for the last 10–15 minutes. 5. Soak with Syrup Remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot baklava. You'll hear a sizzle that's exactly what you want. Let the baklava sit uncovered at room temperature for at least 4–6 hours, or preferably overnight, to fully absorb the syrup. 6. Serve Garnish with finely chopped pistachios just before serving. Store at room temperature, loosely covered with a tea towel, for up to 5 days.

Baklava 🛒 Ingredients For the Nut Filling 2 cups (240g) walnuts, finely chopped 1½ cups (180g) pistachios, finely chopped (plus extra for garnish) ½ cup (100g) granulated sugar 2 tsp ground cinnamon ¼ tsp ground cloves ¼ tsp salt For the Phyllo Layers 1 package (16 oz / 450g) phyllo dough, thawed overnight in the refrigerator 1½ cups (340g) unsalted butter, melted and clarified (or ghee) For the Honey-Citrus Syrup 1½ cups (300g) granulated sugar ¾ cup (180ml) honey 1½ cups (360ml) water 2 tbsp fresh lemon juice 1 strip of orange peel (about 2 inches) 1 cinnamon stick 3 whole cloves 👨‍🍳 Method 1. Make the Syrup (First) Combine the sugar, honey, water, lemon juice, orange peel, cinnamon stick, and cloves in a saucepan. Bring to a boil, stirring until the sugar dissolves. Reduce the heat and simmer for 10–12 minutes, until slightly thickened. Remove from heat, discard the aromatics, and let the syrup cool completely. The Golden Rule: The syrup must be completely cool when poured over the hot baklava. This temperature contrast is what keeps the phyllo crispy while absorbing the syrup. 2. Prepare the Nut Filling In a bowl, combine the walnuts, pistachios, sugar, cinnamon, cloves, and salt. Mix well and set aside. Pro tip: Pulse the nuts in a food processor until finely chopped but not pasty—tiny pieces give the best texture. 3. Assemble the Baklava Preheat your oven to 350°F (175°C). Butter a 9x13-inch (23x33 cm) baking dish. Unroll the phyllo and cover it with a slightly damp towel to prevent drying out. Layer the bottom: Lay one sheet of phyllo in the dish and brush generously with clarified butter. Repeat with 7–8 more sheets, brushing each with butter. Add the nut filling: Sprinkle about ⅓ of the nut mixture evenly over the phyllo. Continue layering: Add 4 more buttered sheets, then another ⅓ of the nuts. Repeat with 4 more sheets, the remaining nuts, and finish with 7–8 buttered sheets on top. Pro tip: Press down gently on the top layer to compact the baklava slightly—this helps it hold together when sliced. 4. Cut and Bake Using a sharp knife, cut the baklava into diamonds or squares, cutting all the way through to the bottom of the dish. Bake for 45–50 minutes, until the phyllo is deep golden brown and crisp. Pro tip: If the top browns too quickly, cover loosely with foil for the last 10–15 minutes. 5. Soak with Syrup Remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot baklava. You'll hear a sizzle that's exactly what you want. Let the baklava sit uncovered at room temperature for at least 4–6 hours, or preferably overnight, to fully absorb the syrup. 6. Serve Garnish with finely chopped pistachios just before serving. Store at room temperature, loosely covered with a tea towel, for up to 5 days.

العنابر 🔞#المغامر_خالد_بن_جلال #اكسبلور #tiktokviral #السعودية🇸🇦

العنابر 🔞#المغامر_خالد_بن_جلال #اكسبلور #tiktokviral #السعودية🇸🇦

#creatorsearchinsightsviewtools2024 #creatorsearchinsights #fypシ゚viral #trending #viralvideo

#creatorsearchinsightsviewtools2024 #creatorsearchinsights #fypシ゚viral #trending #viralvideo

#aktau

باب سحب+دولاب تعليق ✨#الرياض #ديكور #ديكورات_منزليه_داخليه #فولو #لايك

باب سحب+دولاب تعليق ✨#الرياض #ديكور #ديكورات_منزليه_داخليه #فولو #لايك

About

Robot
API

Legal

Privacy Policy