@magicalscience01: #basketball #dunk #crawford

Basketball 🏀

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Region: US

Tuesday 08 September 2026 00:57:09 GMT

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Abel Fernández🌐💠💲✔️ :

jamal crawfort

2026-09-15 16:38:46

1

gregorymatheus78 :

jamal crosoover....

2026-09-15 14:16:53

1

Fernando Ysea :

Jamal Crawford

2026-09-15 17:36:17

0

reginaldpleasant4 :

young Crawford was a beast wt that rock

2026-09-08 06:36:23

3

❌ EASY ❌ :

I met him during his year as a Wolverine. He was very nice. Great guy.

2026-09-10 06:39:49

1

Fallinglikedominoes :

Only in my dreams am I a baller like that🔥🔥🔥

2026-09-08 08:28:40

1

jloz71 :

Jamal was a bucket!

2026-09-11 14:23:51

0

Jeff Jacome :

Never once traveled or any other offenses. Just smooth! Damn that’s basketball

2026-09-12 00:09:00

0

WhiskyTangoFoxtrot :

Sadly, none of the teams he played for could win a championship. 😌

2026-09-08 08:08:23

0

SLIM FROM NOLA 504 :

crazy handle

2026-09-08 06:31:16

0

user83251318763687 :

Smooth handles

2026-09-13 20:45:56

0

Max Malice :

Cold.

2026-09-11 16:47:28

0

Isky :

JC slaying….smooooooth

2026-09-11 05:38:58

0

Steven Brewer :

2026-09-11 05:29:09

0

Drews51 :

Dude got buckets

2026-09-11 01:13:19

0

kdietz404 :

Dude smooth with it

2026-09-10 01:36:44

0

Engeltok :

Sweet, effect ball handling with no travels or caries. All those that support today’s lax rules should take a look at how it’s done right.

2026-09-10 12:17:11

0

Aron G :

J Mal

2026-09-11 18:46:24

0

Daniel Jiménez :

aparatoso pero seguro y confiado en lo q hace

2026-09-15 11:21:35

0

gemcity1 :

🏀🏀🏀🏀🏀🏀

2026-09-08 14:19:48

0

LaMar-Blk Str 7A-L.E.N.N.Y. :

🔥🔥🔥

2026-09-08 04:28:32

0

pickenpeaches :

😂😂😂

2026-09-08 04:22:02

0

Alfonso 12 :

😁😁😁

2026-09-15 16:28:29

0

Carlos Sánchez :

🔥🔥🔥

2026-09-15 16:45:26

0

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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.

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