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MUNAFIK: MELAWAN IBLIS mengisah ustad Adam, si spesialis ruqyah, dikenal mampu membantu orang-orang yang diganggu makhluk gaib. Namun semuanya berubah setelah kecelakaan maut merenggut Aini, istrinya, tepat sepulang ia menyelamatkan seorang anak dari gangguan Iblis. Trauma membuat ustad Adam berhenti meruqyah dan memilih mengubur masa lalunya. Sampai Anwar datang meminta bantuannya untuk menyelamatkan Fitri, seorang perawat sekaligus putri Haji Mansur yang merupakan tokoh paling disegani di desa. Awalnya Adam menolak. Tapi pesan terakhir Aini membuatnya kembali terjun ke dunia ruqyah. Masalahnya, gangguan yang dialami Fitri ternyata bukan sekadar teror gaib tapi ada rahasia gelap yang disembunyikan keluarga Mansur. Dan semakin Adam menggali, semakin jelas bahwa semua ini mungkin berkaitan dengan masa lalunya sendiri. Munafik: Melawan Iblis akan tayang di seluruh bioskop pada 3 September 2026 @film.munafik @unlimited_production #MunafiknyaIndo #MunafikMelawanIblis #FilmMunafik #BahayaJadiMunafik

MUNAFIK: MELAWAN IBLIS mengisah ustad Adam, si spesialis ruqyah, dikenal mampu membantu orang-orang yang diganggu makhluk gaib. Namun semuanya berubah setelah kecelakaan maut merenggut Aini, istrinya, tepat sepulang ia menyelamatkan seorang anak dari gangguan Iblis. Trauma membuat ustad Adam berhenti meruqyah dan memilih mengubur masa lalunya. Sampai Anwar datang meminta bantuannya untuk menyelamatkan Fitri, seorang perawat sekaligus putri Haji Mansur yang merupakan tokoh paling disegani di desa. Awalnya Adam menolak. Tapi pesan terakhir Aini membuatnya kembali terjun ke dunia ruqyah. Masalahnya, gangguan yang dialami Fitri ternyata bukan sekadar teror gaib tapi ada rahasia gelap yang disembunyikan keluarga Mansur. Dan semakin Adam menggali, semakin jelas bahwa semua ini mungkin berkaitan dengan masa lalunya sendiri. Munafik: Melawan Iblis akan tayang di seluruh bioskop pada 3 September 2026 @film.munafik @unlimited_production #MunafiknyaIndo #MunafikMelawanIblis #FilmMunafik #BahayaJadiMunafik

When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad. With a generous portion of tangy sourdough bread, fresh basil, and multicolored cherry tomatoes, it's a satisfying meal on its own but also makes an easy side dish for a group. Ingredients 1/2 cup olive oil, plus more for drizzling 1/4 cup white balsamic vinegar 2 small cloves garlic, minced 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper 1 pint multicolored cherry tomatoes, halved (about 10 ounces) 1 medium zucchini (about 8 ounces) 1 medium yellow summer squash (about 8 ounces) 2 ears of corn, shucked 1/2 small red onion, sliced into 1/4-inch-thick rounds One 12-ounce loaf sourdough bread, cut into 1-inch-thick slices 1 cup fresh basil leaves, torn 1/2 cup crumbled ricotta salata or feta (optional) Directions Preheat a grill pan or outdoor grill to medium-high heat. Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate. Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt. Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side. Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using. Like, share and follow for more great recipes. #tiktokcreatorsearchinsightsincentive #HealthyEating #recipesoftiktok #recipesoftiktok #ahealthieryou

When the warm, summer days are coming to a close and you have a surplus of fresh end-of-season produce, fire up the grill and make this simple yet substantial panzanella salad. With a generous portion of tangy sourdough bread, fresh basil, and multicolored cherry tomatoes, it's a satisfying meal on its own but also makes an easy side dish for a group. Ingredients 1/2 cup olive oil, plus more for drizzling 1/4 cup white balsamic vinegar 2 small cloves garlic, minced 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper 1 pint multicolored cherry tomatoes, halved (about 10 ounces) 1 medium zucchini (about 8 ounces) 1 medium yellow summer squash (about 8 ounces) 2 ears of corn, shucked 1/2 small red onion, sliced into 1/4-inch-thick rounds One 12-ounce loaf sourdough bread, cut into 1-inch-thick slices 1 cup fresh basil leaves, torn 1/2 cup crumbled ricotta salata or feta (optional) Directions Preheat a grill pan or outdoor grill to medium-high heat. Whisk 1/4 cup of the olive oil, the vinegar, garlic, oregano, 1/2 teaspoon salt and several grinds of pepper in a large bowl until smooth and combined. Toss in the tomatoes, then set aside to marinate. Trim the ends off the zucchini and yellow squash, then cut each lengthwise into quarters. Drizzle the zucchini, corn and onion with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and season with a pinch of salt. Grill the zucchini, corn and onion until crisp-tender and charred in spots, 3 to 4 minutes per side for the zucchini and onion, and 6 to 8 minutes for the corn. Grill the bread until toasted and charred, about 2 minutes per side. Slice the zucchini on the bias into 1-inch thick pieces, roughly chop the onion and cut the corn kernels off the cob. Cut the bread into 1-inch pieces. Transfer all to the same large bowl with the tomatoes. Add the torn basil leaves, then toss until the salad is well dressed and combined. Season with more salt and pepper. Transfer to a serving bowl or platter, drizzle with more olive oil and top with ricotta salata or feta if using. Like, share and follow for more great recipes. #tiktokcreatorsearchinsightsincentive #HealthyEating #recipesoftiktok #recipesoftiktok #ahealthieryou

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