@proom99: اتحاد العب و احنا لك سند 💛 #ittihad #الاتحاد #fyp

ProM99
ProM99
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Region: JP
Friday 14 August 2026 14:08:07 GMT
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...sultan24
S :
الكل يحظر يساند موعدنا السبت يجمهور الدهب
2026-08-14 22:30:24
4
thamer_964
ThamerA :
نبغها ستين الف 🐅🐅💛🖤🖤
2026-08-14 21:41:00
5
abdulrhmank13
𝙰𝙱𝙳𝚄𝙻𝚁𝙷𝙼𝙰𝙽 :
حضرنا في ظروف اصعب وكنا مشارفين على الهبوط وتقاطعون؟؟؟ تراكم انتو اول من راح يخسر ويتحسر بالمقاطعه
2026-08-18 07:11:46
0
alnemari7
M7md :
اول
2026-08-14 14:23:06
2
or05648
OR :
محد يشكك بحب جمهور الذهب بس الي حاصل للفريق شي غريب بيعو النادي وخلونا مستقلين ونشوف وقتها موضوع الحظور
2026-08-14 22:22:51
1
monaalshhriy
monaalshhriy :
قطعو حسك 🖤💛 العميد نادي الوطن والشعب لآخر نفس في عمري
2026-08-18 02:58:17
0
rayd.almalki
Rayd Almalki :
🖤💛🖤💛
2026-08-14 20:36:17
1
abdulhasiri1
الرسام المبدع عبدالله❤️‍🔥 :
🥰🥰🥰
2026-08-14 14:24:49
1
asxzvbnhklertyuibc
A❣️✨ :
❤️❤️❤️
2026-08-15 23:06:45
0
user3931211280181
عمر مبروك بن سعد :
🥰🥰🥰
2026-08-17 18:52:58
0
user155738279656133
546294 :
🥰🥰🥰
2026-08-14 19:57:17
1
user3578865149304
العميد🖤💛 :
نادي الاتحاد يمر بظروف صعبة هذا الموسم وتتعثر الخطوات وتتبدل النتائج لكن رغم كل الظروف يبقى العميد هو العشق الذي لا يتغير والكيان الذي لا نتخلى عنه 🖤💛 الاتحاد عشق لا ينتهي 🖤💛 والعميد يبقى عميدًا مهما اشتدت الظروف 🖤💛 حزننا اليوم ليس على مباراة أو بطولة فقط بل على نادٍ عظيم يستحق أن يكون في المكانة التي تليق بتاريخه وجماهيره 🖤💛 الاتحاد ليس مجرد نادٍ ينافس على البطولات بل هو أحد أعمدة المنافسة وقوته تصنع من منافساتنا متعة وهيبة وإثارة أكبر 🖤💛 رسالتي لكل مسؤول يعرف قيمة هذا الكيان لا تتركوا الاتحاد يبتعد عن مكانه الطبيعي ادعموا العميد وأعيدوا له قوته فحين يكون الاتحاد قويًا تكون المنافسة أقوى 🖤💛 نحن جماهير الاتحاد نحزن وننتقد لكننا لا نتخلى عن عشقنا 🖤💛 يا عميد مهما طال الحزن ومهما قست الظروف يبقى حبك في قلوبنا أكبر من كل تعثر 🖤💛 الاتحاد في القلب والوفاء للعميد لا يتغير 🖤💛
2026-08-15 23:30:35
0
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✨🍓Vegan Pavlovas✨🍓 Can you believe these adorable mini pavlovas are made without eggs?! The key is using aquafaba (the liquid from a can of chickpeas) to get the most perfect texture. Once baked, the pavlovas are topped with a perfect tangy dairy-free cream cheese and fresh berries to give them the most delicious sweet & tangy taste🥰  ✨Ingredients ✨Pavlovas 120 g aquafaba 1 cup granulated sugar (200 g) 1 tsp vanilla 1 tbsp cornstarch ½ tsp cream of tartar ✨Cream Filling 1 cup vegan cream cheese 1/2 cup powdered sugar 1 tsp vanilla pinch of salt ✨Directions Preheat the oven to 225F/ 110C. Drain the water from a can of chickpeas and measure out 120 g. Transfer the aquafaba to a stand mixer & whisk on high speed for 7-10 minutes, until the mixture has transformed into a white and fluffy meringue. The meringue should form stiff peaks at the end of the whisk attachment- that's how you know it's been whipped sufficiently. Once stiff peaks have formed, slowly start adding 1 tbsp of sugar at a time to the whipped aquafaba. Also, add in the vanilla. Once you have added all of the sugar, turn off the stand mixer and fold in the cornstarch. Transfer the meringue into a large piping bag with a star piping tip and line two baking trays with parchment paper. Pipe the meringue onto the baking sheet, first forming a flat layer on the bottom, then start building up a sort of wall of meringue so that the final result looks a little bit like a nest. Pipe the rest of the mini pavlovas, making sure to leave enough room between each one. You should get about 10 mini pavlovas and you will probably need two baking trays for this. Bake the pavlovas at 225F for 1 hour and 15 minutes. Then turn off the oven (without opening the door!) and let the meringue sit in the hot oven for another 30 minutes. While the pavlovas are baking, whisk together the cream filling ingredients and transfer the filling to a piping bag. Once the pavlovas have fully cooled off, pipe the filling on top, and finally, add some fresh berries on top. #desserts #baking #vegan
✨🍓Vegan Pavlovas✨🍓 Can you believe these adorable mini pavlovas are made without eggs?! The key is using aquafaba (the liquid from a can of chickpeas) to get the most perfect texture. Once baked, the pavlovas are topped with a perfect tangy dairy-free cream cheese and fresh berries to give them the most delicious sweet & tangy taste🥰 ✨Ingredients ✨Pavlovas 120 g aquafaba 1 cup granulated sugar (200 g) 1 tsp vanilla 1 tbsp cornstarch ½ tsp cream of tartar ✨Cream Filling 1 cup vegan cream cheese 1/2 cup powdered sugar 1 tsp vanilla pinch of salt ✨Directions Preheat the oven to 225F/ 110C. Drain the water from a can of chickpeas and measure out 120 g. Transfer the aquafaba to a stand mixer & whisk on high speed for 7-10 minutes, until the mixture has transformed into a white and fluffy meringue. The meringue should form stiff peaks at the end of the whisk attachment- that's how you know it's been whipped sufficiently. Once stiff peaks have formed, slowly start adding 1 tbsp of sugar at a time to the whipped aquafaba. Also, add in the vanilla. Once you have added all of the sugar, turn off the stand mixer and fold in the cornstarch. Transfer the meringue into a large piping bag with a star piping tip and line two baking trays with parchment paper. Pipe the meringue onto the baking sheet, first forming a flat layer on the bottom, then start building up a sort of wall of meringue so that the final result looks a little bit like a nest. Pipe the rest of the mini pavlovas, making sure to leave enough room between each one. You should get about 10 mini pavlovas and you will probably need two baking trays for this. Bake the pavlovas at 225F for 1 hour and 15 minutes. Then turn off the oven (without opening the door!) and let the meringue sit in the hot oven for another 30 minutes. While the pavlovas are baking, whisk together the cream filling ingredients and transfer the filling to a piping bag. Once the pavlovas have fully cooled off, pipe the filling on top, and finally, add some fresh berries on top. #desserts #baking #vegan

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