@weeshe.entertainment: Top 10 oldest schools in Western Uganda#highschool #fyp #foryou #foryoupage #creatorsearchinsights @Coach Fred Media Updates 📺🎬

Weeshe Entertainment

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Region: UG

Saturday 29 August 2026 06:34:16 GMT

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Comments

jkm :

siniya,mutorere and Ntare are triplets

2026-08-29 07:10:02

3

Jolene :

I agree with you

2026-08-29 09:09:14

1

@Mirac_le :

even makabore is of 1964

2026-08-29 08:37:07

2

Brian monk :

St paul's mutolere secondary 1956

2026-08-29 07:43:15

4

@hajji kado official :

ota how

2026-08-29 13:14:12

1

Viola 🍉🍉 :

I like it when you say "ota" as in how😅😅

2026-08-29 13:42:52

3

fangone online specialpatrol👽 :

siniyaaa must be top in everything guys

2026-08-29 06:59:40

8

mai hero's hope 🙏🙏🙏 :

wea is weeshe high school found l wish to join😃😄

2026-08-29 06:42:15

4

Tibuhaburwa junior :

I agree with u

2026-08-29 06:53:02

2

Arsenal's diehard :

nyabbani secondary school in 1910

2026-08-29 14:19:27

1

lyn :

Immac

2026-08-29 11:04:07

2

IvanNotRactic :

KITABI SEMINARY ❤️❤️

2026-08-29 12:29:14

1

ka😘trinah :

kyebambe juuu🤞

2026-08-29 12:30:05

1

user5275307361943 :

st. Cecilia Bushenyi

2026-08-29 16:19:41

1

ISA ug :

Makobore 1921

2026-08-29 09:49:32

1

Ashaba Esther :

bweranyangi oyeee

2026-08-29 14:30:32

1

Tibuhaburwa junior :

ota????

2026-08-29 06:52:14

2

omusheeshe prisca :

ota???

2026-08-29 10:09:48

1

Nimurungi Nebart :

nganwa 1967

2026-08-29 12:08:58

1

Tizo musa 💙 :

mbarara municipal

2026-08-29 06:41:10

2

Prosper A :

Kyamate ss

2026-08-29 09:38:28

1

🇺🇬YOUNG FUNDI SINNER🇺🇬 :

rugando college

2026-08-29 11:33:46

1

Praise.gift :

Bulls empire juu

2026-08-29 12:04:38

1

darling 🥰🥰 :

Where z kibubura girls

2026-08-29 08:34:32

1

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Other Videos

Made for @spikystranger11 || #fnaf #springtrap #headbop #animation #fivenightsatfreddy

Made for @spikystranger11 || #fnaf #springtrap #headbop #animation #fivenightsatfreddy

جيرو🖤😍#قسروك_اکرئ_دهوک_زاخو_شیخان_ئامیدي

جيرو🖤😍#قسروك_اکرئ_دهوک_زاخو_شیخان_ئامیدي

A Sweet Legacy of Ancient Greece Baklava is one of the most beloved desserts in Greece, with roots that stretch back to Ancient Greece and the early layered pastries sweetened with honey and nuts. Over the centuries, through cultural exchanges across the Mediterranean and the Middle East, it evolved into the rich, syrup-soaked masterpiece we know today. Crispy layers of buttery phyllo, fragrant cinnamon, crunchy nuts, and sweet syrup come together to create a dessert that is impossible to resist. And if you're anything like me, waiting for it to fully soak up the syrup is the hardest part! Ingredients For the Phyllo Layers • 24 sheets phyllo dough • 1⅔ cups (400 g) butter, melted and cooled to room temperature For the Nut Filling • 2⅔ cups (400 g) walnuts, coarsely chopped • ⅔ cup (100 g) pistachios, coarsely chopped • ⅔ cup (50 g) breadcrumbs • 1 Tbsp ground cinnamon For the Syrup • 1⅔ cups (400 ml) water • 2 cups (400 g) granulated sugar • ⅔ cup (200 g) honey • 4 whole cloves • 2 Tbsp lemon juice • 1 cinnamon stick Instructions Prepare the syrup first so it has time to cool. In a saucepan, combine the water, sugar, honey, cloves, lemon juice, and cinnamon stick. Bring to a boil, then reduce the heat and simmer for about 5 minutes. Remove from the heat and allow it to cool completely. Melt the butter and set it aside to cool to room temperature. Pulse the walnuts and pistachios in a food processor. Do not blend them too finely—you want some texture. Transfer them to a bowl and mix with the breadcrumbs and cinnamon. Trim the phyllo sheets to fit the size of your baking pan. Butter the bottom and sides of the pan. Place one sheet of phyllo in the pan and brush it generously with melted butter. Repeat with a total of 12 buttered phyllo sheets. Spread the nut mixture evenly over the phyllo layers. Layer the remaining 12 phyllo sheets on top, brushing each sheet with melted butter before adding the next. Refrigerate the assembled baklava for 20 minutes. This helps the phyllo firm up, making it easier to cut cleanly. Using a sharp knife, cut the baklava into diamond or square pieces. Bake in a preheated oven at 340°F (170°C) for about 1½ hours, or until deeply golden and crisp. As soon as the baklava comes out of the oven, slowly pour the cooled syrup evenly over the hot pastry. Allow the baklava to rest for several hours—or preferably overnight—so it can fully absorb the syrup. Before serving, sprinkle with a few crushed pistachios for extra color and flavor. Enjoy! #baklava #greekbaklava #greekcuisine🇬🇷 #alexandrashome #fypシ゚viral

A Sweet Legacy of Ancient Greece Baklava is one of the most beloved desserts in Greece, with roots that stretch back to Ancient Greece and the early layered pastries sweetened with honey and nuts. Over the centuries, through cultural exchanges across the Mediterranean and the Middle East, it evolved into the rich, syrup-soaked masterpiece we know today. Crispy layers of buttery phyllo, fragrant cinnamon, crunchy nuts, and sweet syrup come together to create a dessert that is impossible to resist. And if you're anything like me, waiting for it to fully soak up the syrup is the hardest part! Ingredients For the Phyllo Layers • 24 sheets phyllo dough • 1⅔ cups (400 g) butter, melted and cooled to room temperature For the Nut Filling • 2⅔ cups (400 g) walnuts, coarsely chopped • ⅔ cup (100 g) pistachios, coarsely chopped • ⅔ cup (50 g) breadcrumbs • 1 Tbsp ground cinnamon For the Syrup • 1⅔ cups (400 ml) water • 2 cups (400 g) granulated sugar • ⅔ cup (200 g) honey • 4 whole cloves • 2 Tbsp lemon juice • 1 cinnamon stick Instructions Prepare the syrup first so it has time to cool. In a saucepan, combine the water, sugar, honey, cloves, lemon juice, and cinnamon stick. Bring to a boil, then reduce the heat and simmer for about 5 minutes. Remove from the heat and allow it to cool completely. Melt the butter and set it aside to cool to room temperature. Pulse the walnuts and pistachios in a food processor. Do not blend them too finely—you want some texture. Transfer them to a bowl and mix with the breadcrumbs and cinnamon. Trim the phyllo sheets to fit the size of your baking pan. Butter the bottom and sides of the pan. Place one sheet of phyllo in the pan and brush it generously with melted butter. Repeat with a total of 12 buttered phyllo sheets. Spread the nut mixture evenly over the phyllo layers. Layer the remaining 12 phyllo sheets on top, brushing each sheet with melted butter before adding the next. Refrigerate the assembled baklava for 20 minutes. This helps the phyllo firm up, making it easier to cut cleanly. Using a sharp knife, cut the baklava into diamond or square pieces. Bake in a preheated oven at 340°F (170°C) for about 1½ hours, or until deeply golden and crisp. As soon as the baklava comes out of the oven, slowly pour the cooled syrup evenly over the hot pastry. Allow the baklava to rest for several hours—or preferably overnight—so it can fully absorb the syrup. Before serving, sprinkle with a few crushed pistachios for extra color and flavor. Enjoy! #baklava #greekbaklava #greekcuisine🇬🇷 #alexandrashome #fypシ゚viral

Soon ភ្ជុំ ☺️

Soon ភ្ជុំ ☺️

#pourtoii #humour #gag #chute #enfant

#pourtoii #humour #gag #chute #enfant

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