@pyae.sone.aungjr: #footballplayer #

@မော်လမြိုင်သား🫟

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Monday 24 August 2026 13:40:37 GMT

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-꧁༺LÊØ༻꧂ :

အဲ့အချိန်မငြိမ်ရင်ဘယ်အချိန်ငြိမ်မာလဲ

2026-09-25 11:03:35

11

💥⚡Μýąț⚡💥 :

အဲ့လိုအချိန်ပေါ့🤨

2026-09-25 10:38:23

2

꧁༒༺ℛ𝓎𝓋ℯ𝓃--- ༻༒꧂ :

ပြန်တင်မယ်နောbro

2026-09-25 11:42:35

1

爱•|𝗝𝘂𝘀𝘁𝗶𝗻✓🇲🇲 :

ယူတင်မယ်နော်bro

2026-09-21 03:47:27

4

★彡 JERRY Badang 彡★ :

ယူတင်မယ်ဗျာ

2026-09-24 03:33:16

1

La Pyae :

ကျွန်တော်တို့လဲအသက်17နှစ်အောက်ပူတာအိုခရိုင်ပွဲမှာကန်နေဆဲပါ🥰ဗိုလ်လုတော့တက်သွားပြီ🥰ဖလားမှဖို့ပဲကျန်တော့တယ်🥰

2026-09-27 03:10:21

1

YttW :

ပြန်တင်မယ်နော်bro

2026-09-22 16:17:49

2

🪄ZÊÑØ VÎTA✨ :

2026-09-24 02:09:05

1

🦧𝑴𝑶𝑵𝐊𝐄𝐘🍌 :

2026-09-26 03:37:36

1

😶[OBITO]💔 :

မှန်တယ် ဒါမျိူးမှကြိုက်တာ😎

2026-09-26 01:49:11

1

(^–^.Teo>_

🥰

2026-09-25 02:11:45

1

💲ရွှေ💲ကွမ်းနုယာ🍃🍃🍃🍃🍃 :

2026-09-26 11:12:22

1

Ĥäřrÿ Myo :

ႀကိဳက္သြားၿပီး bro

2026-09-24 11:42:09

1

H⚡ :

broမိုက်

2026-09-25 02:16:07

1

Kaung Si Thu :

မှန်တယ်😏

2026-09-24 05:34:24

1

..(^-^)@လူအေးလေး!! :

2026-09-17 12:49:18

1

🪄𝓡𝓸𝓶𝓲𝓮𝔂𝓸🪄 :

လေးစားတယ်☺️☺️

2026-09-23 15:13:30

2

💲ရွှေ💲ကွမ်းနုယာ🍃🍃🍃🍃🍃 :

ကြိုက်တယ် bro

2026-09-26 11:11:59

1

Kaung Khant Phyo :

🥰

2026-09-17 13:43:57

1

zoro !"! :

😎😎😎😎😎😎22222222222

2026-09-16 14:57:50

1

🎉💯"H"🔥💢 :

2026-09-17 16:19:57

1

Chou pro lay 1+ :

2026-09-26 01:24:01

1

Pa Bo :

M e

2026-09-29 03:39:08

1

TOORU :

2026-09-26 01:11:20

1

Kelvin :

ဟုတ်တယ်

2026-09-23 11:37:09

1

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Other Videos

Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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