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@kaitlyn6633: #foryou #viral #brunette

kaitlyn🩵
kaitlyn🩵
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Wednesday 23 September 2026 03:07:47 GMT
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j046751
j :
Fit
2026-09-25 16:16:31
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astatamin
asta :
yo wanna be friends?
2026-09-23 07:23:50
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jasper.wd
Jasper🧸 :
hi 👋 body is tea
2026-09-23 05:40:36
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garriglass
GarriGlass :
🥰🥰
2026-09-23 10:53:42
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kianna2645
kianna~florence :
2026-09-23 22:11:42
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تهـددني تحـب ثـاني؟ . #foryou #ريڪو #fypシ
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Tabbouleh with a baby twist ❤️ growing up my dad always made this and now it has the best memories…now traditionally the dressing is just olive oil, lemon & salt. I make mine a touch different by using dried mint (and fresh) and a tiny baby bit of the juice the tomatoes left behind. Also, not all tabbouleh has cucumber but we always ate it this way and I love it. P.S: Tabbouleh is a labor of love, take your time and enjoy it. I never measure the olive oil in tabbouleh…I go by taste! Ingredients: •1/3 cup wheat burghul (I use #1). •2 small bunches curly parsley. •1 pint cherry tomatoes. •1 persian cucumber. •4 scallions. •12 fresh mint leaves. •1/2 tsp dried mint. •salt and pepper to taste. •2 lemons. •Romaine leaves. Directions: 1.- Soak the burghul in warm water (it should cover about 1 inch over) for 30 min. 2.- Chop the tonatoes very small, let them sit atop a strainer with a bit of salt for 15 min. Throw away half of the juices leftover, save half. 3.- chop the scallions, cucumber and mint. 4.- remove the parsley leaves from the stem and using a very sharp knife chop it to very small pieces. 5.- mix the lemon juice with the leftover tomato juice, dried mint and a bit of salt and pepper. 6.- Drain the excess water from the burghul. Combine everything and add the olive oil at the very end. Serve with romaine leaves. #tabbouleh #tabboulehsalad #healthyrecipes #EasyRecipes #middleeasternfood
Tabbouleh with a baby twist ❤️ growing up my dad always made this and now it has the best memories…now traditionally the dressing is just olive oil, lemon & salt. I make mine a touch different by using dried mint (and fresh) and a tiny baby bit of the juice the tomatoes left behind. Also, not all tabbouleh has cucumber but we always ate it this way and I love it. P.S: Tabbouleh is a labor of love, take your time and enjoy it. I never measure the olive oil in tabbouleh…I go by taste! Ingredients: •1/3 cup wheat burghul (I use #1). •2 small bunches curly parsley. •1 pint cherry tomatoes. •1 persian cucumber. •4 scallions. •12 fresh mint leaves. •1/2 tsp dried mint. •salt and pepper to taste. •2 lemons. •Romaine leaves. Directions: 1.- Soak the burghul in warm water (it should cover about 1 inch over) for 30 min. 2.- Chop the tonatoes very small, let them sit atop a strainer with a bit of salt for 15 min. Throw away half of the juices leftover, save half. 3.- chop the scallions, cucumber and mint. 4.- remove the parsley leaves from the stem and using a very sharp knife chop it to very small pieces. 5.- mix the lemon juice with the leftover tomato juice, dried mint and a bit of salt and pepper. 6.- Drain the excess water from the burghul. Combine everything and add the olive oil at the very end. Serve with romaine leaves. #tabbouleh #tabboulehsalad #healthyrecipes #EasyRecipes #middleeasternfood
اللهم أعطيني ولا تحرمني🥀🤲❤️ #الله #اللهم_صلي_على_نبينا_محمد #الله_اكبر
اللهم أعطيني ولا تحرمني🥀🤲❤️ #الله #اللهم_صلي_على_نبينا_محمد #الله_اكبر
Phục hồi da sau mụn thì tui tin tưởng chọn em nó 💯💯#Cicaplast #Anthelios #HợpTácCùngLarocheposay
Phục hồi da sau mụn thì tui tin tưởng chọn em nó 💯💯#Cicaplast #Anthelios #HợpTácCùngLarocheposay

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