@cruzzverse2: #fyp #trending #viral

cruzzverse

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Region: NG

Wednesday 23 September 2026 07:46:00 GMT

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Comments

Eghewitdvibe🇳🇬🇺🇸 :

Make this guy meet bae u😂😂😂

2026-09-24 00:57:48

8344

Her Favourite💝 :

omo rage baiting no be small one 🤣

2026-09-23 21:00:19

4872

OTF ☠️ :

Make this guy meet bae u😂😂😂 he go wan kill bae u

2026-09-24 07:11:46

3010

Black :

the therapist is under therapy😂💔

2026-09-24 11:14:33

1641

@Official Governor :

What is going on here now 😂

2026-09-23 16:05:56

1742

4kt_xlime :

"the emueu" part weak me 😂😂

2026-09-23 19:23:51

1277

Chard Friday⚡️ :

I don’t endorse

2026-09-23 20:14:54

1255

🎀calista🎀✨ :

if u touchy book I will bite ur father 😂😂😂

2026-09-23 22:17:09

661

King Alexander🥰❣️ :

I know 🥺😂😂😂

2026-09-23 20:20:56

591

ẞțeeźełørð :

Table turn around oo😂😂

2026-09-23 20:54:27

330

Tubigg :

fly out of your pocket mieooww😂

2026-09-24 15:33:03

610

scosco cee :

When i first come inside I think you have money

2026-09-23 10:58:42

206

🌕EMMANUEL🌕 :

see as dem RAIGEBAIT this interviewer 😂🙆🏽‍♂️🤣😅

2026-09-24 09:13:58

115

𝙴𝚗𝚐𝚕𝚒𝚜𝚑 :

𝐢𝐟 𝐮 𝐭𝐨𝐮𝐜𝐡𝐲 𝐛𝐨𝐨𝐤 𝐈 𝐰𝐢𝐥𝐥 𝐛𝐢𝐭𝐞 𝐮𝐫 𝐟𝐚𝐭𝐡𝐞𝐫 😂😂😂𝐭𝐡𝐞 𝐭𝐡𝐞𝐫𝐚𝐩𝐢𝐬𝐭 𝐢𝐬 𝐮𝐧𝐝𝐞𝐫 𝐭𝐡𝐞𝐫𝐚𝐩𝐲😂💔

2026-11-14 17:11:25

1

Apex 🥷💜 :

Hope they no fight after sha😂😂😂

2026-09-23 19:28:20

75

Xima :

That what just happen right now 😂

2026-09-23 20:07:47

61

.EVANS. :

reverse therapy?😭😭

2026-11-15 04:23:49

0

Leon Schneider :

this guy get mouth ooh

2026-09-23 16:53:13

98

itz billionz keyz :

akwaman all the way

2026-09-24 07:15:29

41

♰꧁Nothing_concern_lastborn꧂♰🫧 :

rage baiting at it's peak 😂😭😭😂

2026-09-24 12:54:27

23

Big_ sam😎 :

Akwa ibom to the world 🌍🌎

2026-09-24 16:07:20

422

Osita :

if u touch my book I will bite your father 😂😂

2026-09-23 18:15:01

46

VENDOR IN ABUJA/BENUE👑 🛍️ :

I need to see behind the scenes pls🥺😂😂😂

2026-09-24 06:11:40

264

To see more videos from user @cruzzverse2, please go to the Tikwm homepage.

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🇷🇺 Homemade Russian Pelmeni #fyp #goviral #slideshow #blowup #viral 🛒 Ingredients For the dough: * 3 cups (375 g) all-purpose flour * 1 large egg * ¾ cup (180 ml) warm water * 1 tsp salt * 1 tbsp neutral oil For the filling: * ½ lb (225 g) ground beef * ½ lb (225 g) ground pork * 1 small onion, finely minced * 2 cloves garlic, minced * 1 tsp salt * ½ tsp black pepper * 2 tbsp cold water or broth For serving: * Sour cream * Butter * Fresh dill or parsley * Black pepper * Optional: vinegar or mustard ⸻ 🥣 1. Make the dough 1. Add the flour and salt to a large bowl. 2. Make a small well in the center and add the egg. 3. Slowly pour in the warm water while mixing. 4. Add the oil and knead everything together until a dough forms. 5. Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. 6. Cover it with a clean towel or plastic wrap and let it rest for 30 minutes. The resting time makes the dough much easier to roll out. ⸻ 🥩 2. Make the filling 1. Combine the ground beef and pork in a bowl. 2. Add the finely minced onion and garlic. 3. Season with salt and black pepper. 4. Add the cold water or broth. 5. Mix until everything is evenly combined. Don’t overwork the meat too much—you want the filling tender rather than dense. ⸻ 🥟 3. Shape the pelmeni 1. Cut the rested dough into several pieces. 2. Roll one piece out very thin. 3. Cut out small circles using a round cutter or the rim of a small glass. 4. Place about 1 teaspoon of filling in the center of each circle. 5. Fold the dough over the filling to create a half-moon. 6. Press the edges firmly together. 7. Bring the two corners of the half-moon together and pinch them to form the classic pelmeni shape. 8. Repeat until you’ve used all the dough and filling. Keep the finished dumplings on a floured tray so they don’t stick. ⸻ 🍲 4. Cook them 1. Bring a large pot of salted water to a boil. 2. Carefully add the pelmeni. 3. Stir gently once or twice so they don’t stick together or to the bottom. 4. When they float to the surface, continue cooking for about 3–5 minutes, until the filling is fully cooked. 5. Remove them with a slotted spoon and let them drain. Make sure the meat filling reaches a safe internal temperature before eating. ⸻ 🧈 5. Serve For the classic Russian-style serving, toss the hot pelmeni with a little butter and add a generous spoonful of sour cream. You can also add: * 🌿 Fresh dill * 🧂 Black pepper * 🍶 A little vinegar * 🧄 Garlic * 🌶️ Mustard 🔥 Twin tip If you make a big batch, freeze the uncooked pelmeni in a single layer on a floured tray first. Once they’re firm, transfer them to a freezer-safe container. You can cook them straight from frozen—just give them a little extra cooking time. 🥟🇷🇺 🇷🇺 Russian Blini 🛒 Ingredients Makes about 15–20 blini * 2 cups (250 g) all-purpose flour * 2 large eggs * 2 cups (480 ml) milk * ½ cup (120 ml) water * 2 tbsp melted butter * 1 tbsp sugar * ½ tsp salt * 1 tsp baking powder * 1 tsp vanilla extract — optional, mainly for sweet blini * Extra butter or oil for the pan 🥣 1. Make the batter 1. Crack the eggs into a large mixing bowl. 2. Add the sugar and salt, then whisk until combined. 3. Pour in about 1 cup of the milk and whisk. 4. Gradually add the flour while whisking continuously. This helps prevent lumps. 5. Add the baking powder. 6. Pour in the remaining milk and the water. 7. Add the melted butter and vanilla if you’re making sweet blini. 8. Whisk until the batter is smooth and fairly thin. Tip: The batter should be noticeably thinner than American pancake batter. If it seems too thick, add a splash more water or milk. ⏰ 2. Let the batter rest Cover the bowl and let the batter rest for about 15–20 minutes. This gives the flour time to hydrate and usually makes the blini easier to cook. 🍳 3. Cook the blini 1. Heat a nonstick skillet over medium heat. 2. Lightly grease it with butter or a tiny amount of oil. 3. Pour in a small amount of batter—about

🇷🇺 Homemade Russian Pelmeni #fyp #goviral #slideshow #blowup #viral 🛒 Ingredients For the dough: * 3 cups (375 g) all-purpose flour * 1 large egg * ¾ cup (180 ml) warm water * 1 tsp salt * 1 tbsp neutral oil For the filling: * ½ lb (225 g) ground beef * ½ lb (225 g) ground pork * 1 small onion, finely minced * 2 cloves garlic, minced * 1 tsp salt * ½ tsp black pepper * 2 tbsp cold water or broth For serving: * Sour cream * Butter * Fresh dill or parsley * Black pepper * Optional: vinegar or mustard ⸻ 🥣 1. Make the dough 1. Add the flour and salt to a large bowl. 2. Make a small well in the center and add the egg. 3. Slowly pour in the warm water while mixing. 4. Add the oil and knead everything together until a dough forms. 5. Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. 6. Cover it with a clean towel or plastic wrap and let it rest for 30 minutes. The resting time makes the dough much easier to roll out. ⸻ 🥩 2. Make the filling 1. Combine the ground beef and pork in a bowl. 2. Add the finely minced onion and garlic. 3. Season with salt and black pepper. 4. Add the cold water or broth. 5. Mix until everything is evenly combined. Don’t overwork the meat too much—you want the filling tender rather than dense. ⸻ 🥟 3. Shape the pelmeni 1. Cut the rested dough into several pieces. 2. Roll one piece out very thin. 3. Cut out small circles using a round cutter or the rim of a small glass. 4. Place about 1 teaspoon of filling in the center of each circle. 5. Fold the dough over the filling to create a half-moon. 6. Press the edges firmly together. 7. Bring the two corners of the half-moon together and pinch them to form the classic pelmeni shape. 8. Repeat until you’ve used all the dough and filling. Keep the finished dumplings on a floured tray so they don’t stick. ⸻ 🍲 4. Cook them 1. Bring a large pot of salted water to a boil. 2. Carefully add the pelmeni. 3. Stir gently once or twice so they don’t stick together or to the bottom. 4. When they float to the surface, continue cooking for about 3–5 minutes, until the filling is fully cooked. 5. Remove them with a slotted spoon and let them drain. Make sure the meat filling reaches a safe internal temperature before eating. ⸻ 🧈 5. Serve For the classic Russian-style serving, toss the hot pelmeni with a little butter and add a generous spoonful of sour cream. You can also add: * 🌿 Fresh dill * 🧂 Black pepper * 🍶 A little vinegar * 🧄 Garlic * 🌶️ Mustard 🔥 Twin tip If you make a big batch, freeze the uncooked pelmeni in a single layer on a floured tray first. Once they’re firm, transfer them to a freezer-safe container. You can cook them straight from frozen—just give them a little extra cooking time. 🥟🇷🇺 🇷🇺 Russian Blini 🛒 Ingredients Makes about 15–20 blini * 2 cups (250 g) all-purpose flour * 2 large eggs * 2 cups (480 ml) milk * ½ cup (120 ml) water * 2 tbsp melted butter * 1 tbsp sugar * ½ tsp salt * 1 tsp baking powder * 1 tsp vanilla extract — optional, mainly for sweet blini * Extra butter or oil for the pan 🥣 1. Make the batter 1. Crack the eggs into a large mixing bowl. 2. Add the sugar and salt, then whisk until combined. 3. Pour in about 1 cup of the milk and whisk. 4. Gradually add the flour while whisking continuously. This helps prevent lumps. 5. Add the baking powder. 6. Pour in the remaining milk and the water. 7. Add the melted butter and vanilla if you’re making sweet blini. 8. Whisk until the batter is smooth and fairly thin. Tip: The batter should be noticeably thinner than American pancake batter. If it seems too thick, add a splash more water or milk. ⏰ 2. Let the batter rest Cover the bowl and let the batter rest for about 15–20 minutes. This gives the flour time to hydrate and usually makes the blini easier to cook. 🍳 3. Cook the blini 1. Heat a nonstick skillet over medium heat. 2. Lightly grease it with butter or a tiny amount of oil. 3. Pour in a small amount of batter—about

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