1. Home
  2. Detail

@i.lunarr: Bêja min❤️‍🩹

∞
∞
Open In TikTok:
Region: IQ
Friday 21 August 2026 21:59:34 GMT
10755
894
11
66

Music

Download

No Watermark .mp4 (0.5MB) No Watermark(HD) .mp4 (0.47MB) Watermark .mp4 (0MB) Music .mp3

Comments

lo0ve.sull
𝒮𝓊𝓁𝓁🎀 :
Xu heland vi deli
2026-08-21 22:03:52
5
zaryaa.71
ᥫ᭡ زەریـــكـــ :
💋💋💋🥲🥲🥲
2026-08-24 03:12:11
3
lolaav.a
𝓁𝓊𝓁𝒶𝓋.𝒶 :
🫠💔💔
2026-08-21 22:01:35
1
heja_a
A🦋 :
💔💔💔💔
2026-08-24 19:25:05
0
mhand313a
🇮🇶💔قمر الجروح💔🇮🇶 :
💖💖💖
2026-08-28 02:13:17
0
To see more videos from user @i.lunarr, please go to the Tikwm homepage.

Other Videos

Di Balik Keberanian Fatimah Azzahra: Ada Dana 1 Miliar & Kepentingan Si Merah?
Di Balik Keberanian Fatimah Azzahra: Ada Dana 1 Miliar & Kepentingan Si Merah?
SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.
SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.
#CapCut
#CapCut
BONGKAR: Logistik 1 Miliar
BONGKAR: Logistik 1 Miliar "Si Merah" vs Aksi Swadaya Warga Pati
#tiktoklive #kaze #live
#tiktoklive #kaze #live
وان يمسسك الله بضر فلا كاشف له إلا هو ☝️😔 بصوت القارئ :اسامة الواجدي
وان يمسسك الله بضر فلا كاشف له إلا هو ☝️😔 بصوت القارئ :اسامة الواجدي

About

Legal