@thmanyahsports: «روبن نيفيز رجل محترم، ويحترم الجميع، ولا يمكن أن يسيء لأي جمهور.» سعود كريري | #برنامج_المنصة

رياضة ثمانية
رياضة ثمانية
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Region: SA
Sunday 13 September 2026 22:00:32 GMT
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user4852680651534
ابو محمد :
أزعجونا شأنه لاعب هلالي
2026-09-14 02:00:11
18
user2080560024381
العالمي الأخير :
المفروض نيفيز يستلم وزارة الرياضة 👍
2026-09-14 13:31:36
0
dawsarea
Mohammed :
وش ردة الفعل الي سواها صالح ابو الشامات
2026-09-14 00:05:20
5
abdullah66449
ABDULLAH :
اشتكاهم الى الله
2026-09-14 00:18:58
19
n0r.k
_مُـذهله.🤍🦋. :
خلفه تاريخٌ ما وصلت له أندية تجاوز عمرها السبعين عامًا.. تاريخ يُختصر بكلمة: الهلال 💙
2026-09-13 23:13:11
32
yn854
اغنية :
محترم والعام ٣ مرات شكك في منافسه 😂😂
2026-09-14 02:28:50
12
user9971534519128w
سمراس بابي :
الله يعزك يا هلال 💙💙💙
2026-09-13 22:07:26
17
bmw_2066
عبيص :
اشغلونا فيه 😂
2026-09-14 02:36:14
7
arrdm.7
A :
كيف صنفته محترم والعام كل شوي وهو طالع يصرح ويتهم التحكيم والاتحاد السعودي وكل من هو مسول عن الرياضه بالتواطي مع النصر علشان الدوري
2026-09-14 07:17:09
2
khaled_4468
خالد الزهراني :
اتمنى من جماهير الهلال والاتحاد في مباراة الكلاسيكو المرتقب الهتاف بجمال العبارة للاعب نيفيز .. فهدا هو ديدن جماهير الزعيم والعميد .. وهذي البادرة تأتي من واجب ديني ثم سعودي ثم رياضي محبتي للجميع 💙🖤
2026-09-14 04:43:54
1
user7579320415061
user7579320415061 :
واضح واضح ولا احترم الاتحاد السعودي وشكك ب الدوري الموسم الي طاف
2026-09-14 06:34:49
1
alanoodalmajed1
💛💙 :
ايه وجمهور الهلال هتف ضد كريستيانو باسم ولده المتوفي محد قال شي
2026-09-14 12:34:44
0
ghaderakan
💛 :
كيف يعني رب أسرة؟ ابي افهم امانه
2026-09-14 04:59:51
2
fftrhk
ابن شبــوة💸501 :
ماجانا كله من النصر
2026-09-14 00:39:09
4
aburskan
. :
فعلا محترم جدا
2026-09-14 09:05:13
1
n0r.k
_مُـذهله.🤍🦋. :
والله إن الهلال ما تشجّعه بس.. الهلال يعزّك، يرفعك، ويخلّي اسمك دايم فوق. 💙💙💙
2026-09-13 23:13:42
8
tik_tok_coffee
قهوة :
جوتا جوتا جوتا
2026-09-14 04:37:37
1
khl193
khalid :
اتمنى من لجنة الانضباط تعاقب نفيز الجمهور مسكين يدفع فلوس الاعب ياخذ ملاييين الدولارات يتم معاقبة ايش هذا الضعف
2026-09-13 23:52:45
1
.e..ibrahim
سلومه🤍 :
2026-09-13 22:04:04
4
mhawash7
AbOalhsh :
والله لاعب محترم من جاء ما عمره تكلم ولا غلط على احد ودايما يمدح الدوري والسعوديه رجل محترم وهلوق جدا عيب اللي صار
2026-09-14 03:15:41
1
.i.2034
𝙹𝟽𝟿 :
اوللل
2026-09-13 22:04:24
3
n8242285
N :
خير ان شاء الله
2026-09-14 00:04:46
1
ftz_68
𐙚 :
عاد الا الرولز 🥹❤️❤️❤️❤️
2026-09-13 22:05:01
2
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Chicken Kiev Serves 4 Garlic & Herb Butter 150g unsalted butter, softened 3 garlic cloves, finely grated 1 tbsp fresh flat-leaf parsley, finely chopped 1 tbsp fresh chives, finely chopped Squeeze of lemon juice ½ tsp fine sea salt ¼ tsp freshly ground black pepper Chicken 4 large skinless, boneless chicken breasts 75g plain flour 2 large eggs 200g breadcrumbs Fine sea salt Freshly ground black pepper Vegetable oil, for frying For the garlic butter, mix the softened butter, garlic, parsley, chives, lemon juice, salt and pepper until completely combined. Transfer to a piping bag and refrigerate for 20–30 minutes, until firm enough to pipe but still soft. Place each chicken breast on a chopping board with the thickest/fat end facing you. Using a sharp, narrow knife, make a deep incision into the thick end of the breast, cutting towards the centre to create a pocket inside the chicken. Be careful not to cut all the way through the other side. Work the knife gently inside the breast to create as much space as possible without piercing the outside. Pipe the chilled garlic butter deep into the pocket, filling the centre of the chicken generously. Don't overfill leave enough room for the chicken to close around the butter. Once filled, press the opening firmly together with your fingers. Place the filled chicken breasts in the freezer for 20–30 minutes to firm up. Season the chicken lightly with salt and pepper. Place the flour in one shallow bowl and season with a little salt and pepper. Beat the eggs in a second bowl. In a third bowl, place the breadcrumbs. Coat each chicken breast in flour, shaking off the excess. Dip into the beaten egg, making sure it's completely covered. Press firmly into the breadcrumbs until completely coated. For an extra-crispy coating, repeat the egg and breadcrumb stages once more. Refrigerate for another 15 minutes. Heat a deep-fat fryer or large, heavy-based saucepan of oil to 170°C. Carefully lower the breaded Kievs into the hot oil, working in batches so you don't overcrowd the pan. Deep-fry for 6–8 minutes, turning occasionally, until deeply golden brown and cooked through. Transfer to a wire rack set over a tray and leave to rest for 3–5 minutes. Check the thickest part of the chicken has reached 74°C. Cut into the centre just before serving and let the garlic butter run out onto the plate. #chickenkiev #chicken #Recipe #cooking #recipes
Chicken Kiev Serves 4 Garlic & Herb Butter 150g unsalted butter, softened 3 garlic cloves, finely grated 1 tbsp fresh flat-leaf parsley, finely chopped 1 tbsp fresh chives, finely chopped Squeeze of lemon juice ½ tsp fine sea salt ¼ tsp freshly ground black pepper Chicken 4 large skinless, boneless chicken breasts 75g plain flour 2 large eggs 200g breadcrumbs Fine sea salt Freshly ground black pepper Vegetable oil, for frying For the garlic butter, mix the softened butter, garlic, parsley, chives, lemon juice, salt and pepper until completely combined. Transfer to a piping bag and refrigerate for 20–30 minutes, until firm enough to pipe but still soft. Place each chicken breast on a chopping board with the thickest/fat end facing you. Using a sharp, narrow knife, make a deep incision into the thick end of the breast, cutting towards the centre to create a pocket inside the chicken. Be careful not to cut all the way through the other side. Work the knife gently inside the breast to create as much space as possible without piercing the outside. Pipe the chilled garlic butter deep into the pocket, filling the centre of the chicken generously. Don't overfill leave enough room for the chicken to close around the butter. Once filled, press the opening firmly together with your fingers. Place the filled chicken breasts in the freezer for 20–30 minutes to firm up. Season the chicken lightly with salt and pepper. Place the flour in one shallow bowl and season with a little salt and pepper. Beat the eggs in a second bowl. In a third bowl, place the breadcrumbs. Coat each chicken breast in flour, shaking off the excess. Dip into the beaten egg, making sure it's completely covered. Press firmly into the breadcrumbs until completely coated. For an extra-crispy coating, repeat the egg and breadcrumb stages once more. Refrigerate for another 15 minutes. Heat a deep-fat fryer or large, heavy-based saucepan of oil to 170°C. Carefully lower the breaded Kievs into the hot oil, working in batches so you don't overcrowd the pan. Deep-fry for 6–8 minutes, turning occasionally, until deeply golden brown and cooked through. Transfer to a wire rack set over a tray and leave to rest for 3–5 minutes. Check the thickest part of the chicken has reached 74°C. Cut into the centre just before serving and let the garlic butter run out onto the plate. #chickenkiev #chicken #Recipe #cooking #recipes

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