1. Home
  2. Detail

@ayzmnz: ضابط عليه؟

ايمن
ايمن
Open In TikTok:
Region: SA
Sunday 13 September 2026 14:44:12 GMT
879939
22728
855
11791

Music

Download

No Watermark .mp4 (5.17MB) No Watermark(HD) .mp4 (4.97MB) Watermark .mp4 (9.3MB) Music .mp3

Comments

fis1a
أبو الفص 🐥 :
ياخي مستحيل 🤣🤣🤣🤣
2026-09-13 15:36:28
634
niceonesa
Niceonesa | نايس ون :
اول واحد بيهجمون عليه الروبوتات
2026-09-13 19:55:23
570
blink_ot4.67
𝐿𝑖𝑠𝑎☆ :
يخوف ولا انا بكمي
2026-09-13 20:03:53
17
s72ghjk_12
𝒌𝒆𝒏𝒏𝒚🪶 :
ذا بيحتل العالم ؟
2026-09-13 19:48:40
83
m_eo67
N :
آخو جيمناي
2026-09-13 14:59:17
3157
f.v.w.5
lzak_71 :
الفصل هدوء و مركزين خويك:
2026-09-13 19:16:00
148
ghaii10
Ghadi :
المرايه صملت اكثر من المتوقع
2026-09-13 14:51:18
1519
fx2na8
Fadak Alanzi :
المراية المفروض تاخذ راتب والله
2026-09-13 15:00:12
82
1.q_m
متقروش :
لأ يبوعمو ماتضربنيش
2026-09-13 17:10:21
26
kimabelk1
bel. hakima :
روبوت عصبي 😂😂😂
2026-09-13 19:40:16
0
kisma619
kisma619 :
😅 How he wear shoes
2026-09-13 21:55:12
0
me_0016
مشعل 🎭 :
ايمن كم لايك وتشتري لي كاميرات اوزمو بوكت فور عشان اصير صانع محتوى 🤷🏽‍♂️
2026-09-13 15:27:07
4
cr1.si
. :
اخو جي بي تي
2026-09-13 15:47:20
94
_5a5_0
Abo Hasan :
يولد وش سويت
2026-09-13 19:17:41
8
rex_1574
REX |ريكس :
طيب اصبر نتفاهم
2026-09-13 16:44:05
14
d..lolh_22
𝐷𝒂𝒍𝒊𝒂 𝑆𝒆𝒏𝒂𝒏 𖠷 :
ياخي تعوذ من الفايروسات مافي شي😂😂😂
2026-09-13 19:13:39
46
To see more videos from user @ayzmnz, please go to the Tikwm homepage.

Other Videos

Roto plastia ✨🌚🌚#parati #fypシ #fy #bio_owl #rotoplastia #protesis
Roto plastia ✨🌚🌚#parati #fypシ #fy #bio_owl #rotoplastia #protesis
How to make a Béarnaise sauce! This rich, buttery French sauce is surprisingly easy to make and instantly elevates a meal at home (especially steak night)! Save this recipe and let me know if any questions ❤️  Béarnaise sauce is incredibly versatile and pairs beautifully with steak, roasted vegetables, grilled salmon, or crispy roasted potatoes! Ingredients:  - 1 shallot, thinly sliced (doesn't need to be perfect) - 2–3 sprigs fresh tarragon (reserve the stems for the reduction and finely chop the leaves for the finish) - 2–3 sprigs fresh chervil (reserve the stems for the reduction and finely chop the leaves for the finish. Substitute flat-leaf parsley if chervil isn't available.) - Handful of whole black peppercorns - 1/3 cup white wine vinegar - 2/3 cup dry white wine - 1 large egg yolk, lightly beaten - About 2 sticks unsalted butter, clarified and melted  - Pinch of salt, plus more to taste - Freshly ground black pepper Instructions: - Clarify the Butter: In a small saucepan over low heat, melt the butter. As it melts, skim off the white milk solids that rise to the surface. Set aside. Removing the milk solids raises the butter's smoke point and creates a smoother, more stable sauce.  - Build the reduction: In a small saucepan over medium heat, add a small amount of neutral oil. Add the sliced shallot, tarragon stems, chervil stems, and whole black peppercorns. Cook until the shallots soften and become translucent.   - Add the white wine vinegar and dry white wine. Simmer until the liquid has reduced down. - Strain: Strain the reduction through a fine-mesh sieve, pressing gently on the solids to extract the liquid. Return the strained reduction to the saucepan. - Add the Egg Yolk: Beat the egg yolk in a separate bowl. Reduce the heat to very low (or briefly remove the pan from the heat as needed). Add the beaten egg yolk and whisk constantly until smooth. Add a pinch of salt and continue whisking until the mixture becomes pale, thick, and almost mousse-like. Be careful not to let the eggs scramble.  - Emulsify: Slowly drizzle in the warm clarified butter while whisking continuously until the sauce becomes thick, glossy, and fully emulsified. It should take on a rich yellow color  - Finish the Sauce: Stir in the finely chopped tarragon and chervil (or flat-leaf parsley), along with freshly ground black pepper. Taste and adjust the seasoning as needed.  - Serve: Serve immediately over steak or roasted vegetables Enjoy! #culinaryschool #sauce #chef #Recipe #cooking
How to make a Béarnaise sauce! This rich, buttery French sauce is surprisingly easy to make and instantly elevates a meal at home (especially steak night)! Save this recipe and let me know if any questions ❤️  Béarnaise sauce is incredibly versatile and pairs beautifully with steak, roasted vegetables, grilled salmon, or crispy roasted potatoes! Ingredients:  - 1 shallot, thinly sliced (doesn't need to be perfect) - 2–3 sprigs fresh tarragon (reserve the stems for the reduction and finely chop the leaves for the finish) - 2–3 sprigs fresh chervil (reserve the stems for the reduction and finely chop the leaves for the finish. Substitute flat-leaf parsley if chervil isn't available.) - Handful of whole black peppercorns - 1/3 cup white wine vinegar - 2/3 cup dry white wine - 1 large egg yolk, lightly beaten - About 2 sticks unsalted butter, clarified and melted  - Pinch of salt, plus more to taste - Freshly ground black pepper Instructions: - Clarify the Butter: In a small saucepan over low heat, melt the butter. As it melts, skim off the white milk solids that rise to the surface. Set aside. Removing the milk solids raises the butter's smoke point and creates a smoother, more stable sauce.  - Build the reduction: In a small saucepan over medium heat, add a small amount of neutral oil. Add the sliced shallot, tarragon stems, chervil stems, and whole black peppercorns. Cook until the shallots soften and become translucent.   - Add the white wine vinegar and dry white wine. Simmer until the liquid has reduced down. - Strain: Strain the reduction through a fine-mesh sieve, pressing gently on the solids to extract the liquid. Return the strained reduction to the saucepan. - Add the Egg Yolk: Beat the egg yolk in a separate bowl. Reduce the heat to very low (or briefly remove the pan from the heat as needed). Add the beaten egg yolk and whisk constantly until smooth. Add a pinch of salt and continue whisking until the mixture becomes pale, thick, and almost mousse-like. Be careful not to let the eggs scramble.  - Emulsify: Slowly drizzle in the warm clarified butter while whisking continuously until the sauce becomes thick, glossy, and fully emulsified. It should take on a rich yellow color  - Finish the Sauce: Stir in the finely chopped tarragon and chervil (or flat-leaf parsley), along with freshly ground black pepper. Taste and adjust the seasoning as needed.  - Serve: Serve immediately over steak or roasted vegetables Enjoy! #culinaryschool #sauce #chef #Recipe #cooking
❤️#naatstatus #viralvideos #fpyyyyyyyyyyyyyyyyyyyyyy #muhammad
❤️#naatstatus #viralvideos #fpyyyyyyyyyyyyyyyyyyyyyy #muhammad
The Baby Pendine 750 compared to the new #SS100. #BroughSuperiorMotorcycles #BeforeandAfter #ThrowBack #ThroughtheDecades
The Baby Pendine 750 compared to the new #SS100. #BroughSuperiorMotorcycles #BeforeandAfter #ThrowBack #ThroughtheDecades
Mi Último Amor - Armonía 10 #armonia10 #Cumbia #stiven #boda #puno
Mi Último Amor - Armonía 10 #armonia10 #Cumbia #stiven #boda #puno
จะลดความอ้วน#รังสิตปทุมธานี 🫣
จะลดความอ้วน#รังสิตปทุมธานี 🫣

About

Legal