@www.mohammedsalih: #في هذا اليوم #اضحك_من_قلبك #جيل_الطيبين #الميزان♎️ #MohammedSalih

محمد صالح ♎❤️

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Tuesday 18 August 2026 22:14:35 GMT

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زهرة فبراير :

العراقية نجرة وسباعية مو لوكية اخت رجال من يتمرض رجلها صدك توكف وياه ما تحب التملق واحنا بالعراق ما نكول للرجال احبك نكول نسوي لك جاي اسوي لك دولمه نفسنه عزيزة

2026-08-20 10:50:49

140

Na Da :

العراقيه متتلوك وتتحيل احنا لبكلبنا ع لسانه 😁 فديت العراقيه

2026-08-19 10:53:38

93

اضغطيهم واقهريهم :

العراقية ماتتلوك شيخه وأبنت شيوخ

2026-08-22 00:12:43

5

. :

العراقيه مولوگيه تي بي احنه البيكيسي المايسكت 😂

2026-08-21 12:26:10

7

ام حمودي 🥰 :

والله كلت اعلق بس شفت بنات الرافدين ممقصرات😂😂😂

2026-08-21 12:16:23

16

حنطاوووية✌️❣️ :

فديت بنت الرافدين وردودها

2026-08-19 09:57:43

33

قمر 🌜 :

عدنا الحب افعال مواقوواال

2026-08-21 21:13:19

5

Lamia :

العراقيه بعد سدت حلگه للأبد 😁

2026-08-20 19:03:52

4

ِِ :

اسم المسلسل

2026-08-21 20:21:14

1

نسمات هادئه :

فديت العراقيه😅😅😆

2026-08-19 09:38:50

6

🩷🩵امير الحب🩵🩷🌹 :

يااخي ميس كارثه ونوب هذا زوجها يجنن

2026-08-19 15:53:08

10

ريحانه :

سوتله ميوت العراقيه

2026-08-20 22:17:01

1

نور :

اداء السوري اوفر العراقية على طبيعتها

2026-08-19 19:58:44

10

Halola :

العراق تحجي البكلبها انت بس تمرض موت وادلل

2026-08-20 17:12:16

1

amina_alnacar :

دشوفو خفة الدم فديت

2026-08-19 21:42:53

2

ريحانة المصطفى :

ههههه أي والله دخل يتمرظ

2026-08-19 10:54:43

8

هيام :

هههههه

2026-08-19 10:36:42

1

اللهم صلي على محمد واله محمد :

ونبي صدك

2026-08-19 10:20:16

1

سرى الوائلي :

ههههههههه

2026-08-20 00:01:37

1

الحان النسيم :

والله بس العراقيه الي اتامن علا روحك يمه لن الي ابكلبه علا السانه 🥰

2026-08-20 07:41:57

1

nalin nur :

ماتعرف نتلوگ ههههخخ

2026-08-19 12:14:33

1

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🥘 Autumn Ratatouille This is my autumn interpretation - slower, deeper, sweeter - full of roasted flavors and comfort. Something to cook when the air turns cold, the kitchen smells like thyme, and you just want to feel warm again. INGREDIENTS (for a 10-inch / 25 cm round baking dish): For the roasted sauce (base): • 4–5 ripe tomatoes • 2 bell peppers (red or yellow; I had green ones in the fridge) • 1 large onion • 1 whole head of garlic • 3–4 tbsp olive oil • a few sprigs of thyme or rosemary • salt to taste (and any other seasonings you like) • 1 small carrot (optional) For the vegetables: • 1½ eggplants • 1½ zucchinis • 1½ yellow squash • 2½ yellow peppers • 4–5 tomatoes • 2 tbsp olive oil • a pinch of salt • a few thyme leaves or oregano For the final glaze: • 1 tsp olive oil • 1 tsp melted butter • ½ tsp honey or balsamic vinegar (optional, for shine) HOW TO COOK: 1. Preheat oven to 400°F (200°C). Roughly cut the tomatoes, peppers, and onion. Halve the garlic head (leave the skin on). Place everything on a tray, drizzle with olive oil, season with salt and herbs, and roast for 30–40 minutes until soft and lightly caramelized. Squeeze out the roasted garlic, then blend everything - including the juices - into a thick sauce. Spread about a 1 cm layer on the bottom of your baking dish. 2. Using a mandoline, slice the eggplant, zucchini, squash, and tomatoes about 2 mm thick (thin but not transparent). Choose vegetables of similar diameter for even layering. I ended up cutting the yellow peppers and tomatoes with a knife. 3. Arrange the slices upright and tightly packed in the dish, alternating colors (yellow squash → eggplant → tomato → yellow pepper → zucchini). Drizzle with olive oil and season with salt and herbs. 4. Cover tightly with foil. Bake at 355°F (180°C) for 40–45 minutes, until the vegetables are tender but still hold their shape. Use a deep enough baking dish - about 2½ to 3 inches (6–7.5 cm) - since the vegetables will release their juices and bubble together with the sauce as they cook. Leave some space at the top. If your sauce feels too thin, simmer it briefly to thicken. You can also pierce the foil in one or two spots to let a bit of steam escape and keep everything balanced. 5. Mix olive oil, melted butter, and a touch of honey or balsamic. Brush it over the top. Switch the oven to broil (grill) at 400–410°F (200–210°C) for 10–15 minutes, until glossy and slightly golden. 6. Let it rest for 10 minutes before serving. Garnish with fresh thyme or basil and a drizzle of olive oil. Best enjoyed warm - with a few slices of crusty bread to scoop up the sauce and a spoonful of cool sour cream on the side. Simple, cozy, and perfect for the season. #ratatouille #autumn #Recipe #ratatouillerecipe

🥘 Autumn Ratatouille This is my autumn interpretation - slower, deeper, sweeter - full of roasted flavors and comfort. Something to cook when the air turns cold, the kitchen smells like thyme, and you just want to feel warm again. INGREDIENTS (for a 10-inch / 25 cm round baking dish): For the roasted sauce (base): • 4–5 ripe tomatoes • 2 bell peppers (red or yellow; I had green ones in the fridge) • 1 large onion • 1 whole head of garlic • 3–4 tbsp olive oil • a few sprigs of thyme or rosemary • salt to taste (and any other seasonings you like) • 1 small carrot (optional) For the vegetables: • 1½ eggplants • 1½ zucchinis • 1½ yellow squash • 2½ yellow peppers • 4–5 tomatoes • 2 tbsp olive oil • a pinch of salt • a few thyme leaves or oregano For the final glaze: • 1 tsp olive oil • 1 tsp melted butter • ½ tsp honey or balsamic vinegar (optional, for shine) HOW TO COOK: 1. Preheat oven to 400°F (200°C). Roughly cut the tomatoes, peppers, and onion. Halve the garlic head (leave the skin on). Place everything on a tray, drizzle with olive oil, season with salt and herbs, and roast for 30–40 minutes until soft and lightly caramelized. Squeeze out the roasted garlic, then blend everything - including the juices - into a thick sauce. Spread about a 1 cm layer on the bottom of your baking dish. 2. Using a mandoline, slice the eggplant, zucchini, squash, and tomatoes about 2 mm thick (thin but not transparent). Choose vegetables of similar diameter for even layering. I ended up cutting the yellow peppers and tomatoes with a knife. 3. Arrange the slices upright and tightly packed in the dish, alternating colors (yellow squash → eggplant → tomato → yellow pepper → zucchini). Drizzle with olive oil and season with salt and herbs. 4. Cover tightly with foil. Bake at 355°F (180°C) for 40–45 minutes, until the vegetables are tender but still hold their shape. Use a deep enough baking dish - about 2½ to 3 inches (6–7.5 cm) - since the vegetables will release their juices and bubble together with the sauce as they cook. Leave some space at the top. If your sauce feels too thin, simmer it briefly to thicken. You can also pierce the foil in one or two spots to let a bit of steam escape and keep everything balanced. 5. Mix olive oil, melted butter, and a touch of honey or balsamic. Brush it over the top. Switch the oven to broil (grill) at 400–410°F (200–210°C) for 10–15 minutes, until glossy and slightly golden. 6. Let it rest for 10 minutes before serving. Garnish with fresh thyme or basil and a drizzle of olive oil. Best enjoyed warm - with a few slices of crusty bread to scoop up the sauce and a spoonful of cool sour cream on the side. Simple, cozy, and perfect for the season. #ratatouille #autumn #Recipe #ratatouillerecipe

Itni tw umer b nh 🫠#foryou #foryoupagе #urdupoetry #sadpoetry #urdushayari

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