@nourascivnescu:

Nouraș Ivănescu.

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Region: RO

Friday 02 October 2026 15:54:35 GMT

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Comments

Luminita Patrascan :

Frumos, Nouraș, frumos !❤️

2026-10-03 09:52:45

1

Georgeta :

Domnul să te Binecuvânteze!!!

2026-10-03 08:47:37

1

Emma :

Cum se numește melodia? Multumesc!!!!

2026-10-03 09:54:40

1

Ζήνα :

Felicitări pt postare !La superlativ totul !

2026-10-03 08:12:14

1

Marinica Odor :

🌹Viața,îți dăruiește DUPĂ SUFLETUL TĂU ... TOT CE ȚI ESTE MENIT!

2026-10-03 07:54:39

2

Tina :

Înțeleg......da....

2026-10-03 06:37:16

1

Clau..& Piky 💔🐾🐕 :

Superb videoclipul de -pe Transfăgărășan,❤️🇷🇴 i-ar versurile de excepție, respect! ❤️❤️❤️🙏🙏🙏🙏

2026-10-03 07:00:49

1

stefan :

Ce țară?

2026-10-03 00:09:51

2

Lica Stretea Vasile :

superrrr

2026-10-03 09:07:02

1

user72888451212106 :

Vor❤️be frumoase si înțelepte cine recunoaște esteluminat !👍👍👍❤️❤️

2026-10-03 08:25:42

1

Sichitiu Natalia :

Adevarat

2026-10-03 05:03:58

2

elenaandrei716 :

O voce superba felicitari sanatate l

2026-10-03 04:56:40

3

🔷️Eliana🔷️ :

❤️❤️❤️❤️❤️

2026-10-03 03:41:21

1

Sanda :

2026-10-03 05:12:30

2

Lucy6378nak.Eu sunt! :

frumos dar nu exista in realitate🙏

2026-10-02 20:53:44

2

user5570303793281 :

2026-10-03 10:17:33

1

user5570303793281 :

2026-10-03 10:17:23

1

Ewa Gustajtis :

25 max mega

2026-10-03 04:20:14

2

Stefan Dreucan :

2026-10-02 16:10:03

1

Emma :

Spectaculos ! 🥰🥰🥰...

2026-10-02 22:19:20

3

654321 :

un cântec superb iar vocea fantastică ❤️❤️❤️❤️

2026-10-03 05:00:07

3

Evelina Evelina :

🥰🥰🥰🥰🥺🥺🥺dulce voce

2026-10-02 21:56:43

3

Lucica MAN :

Bună seara

2026-10-02 17:56:10

1

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

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Be careful out there 🥹😭✌️ #goodvibes #fypシ #goviral #viralvideo #motivation

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POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

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