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@juanmartinez5526: #video
##♥️♥️juan Martinez
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Region: US
Friday 09 October 2026 06:23:53 GMT
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Monroy aracely :
hola mi amor tan guapo bb
2026-10-09 11:37:48
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Rosalva Cazares Espinoza :
hola como estas
2026-10-09 07:29:17
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águila solitaria :
😞😞😞😞😞
2026-10-09 15:06:45
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lupe562 :
🥰😘🥰💋💋
2026-10-09 07:33:19
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lupe562 :
💋😘🥰💋
2026-10-09 07:33:33
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Carla Lopez :
❤️
2026-10-09 09:37:33
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Esther Rodriguez2756 :
🥺🤗
2026-10-09 15:44:57
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Alrighty Guys… this week we’re making one of my favourite Lebanese dishes - Kibbeh Nayyeh 🇱🇧 served with homemade flatbreads and freshly made toum. Kibbeh Nayyeh 500g very fresh, high-quality lean lamb, finely minced 200g fine bulgur wheat 1 small onion 1 tsp Lebanese 7 spice ½ tsp ground cinnamon ½ tsp ground cumin Salt, to taste Ice-cold water, as needed Extra virgin olive oil, to serve Fresh mint, to serve Soak the bulgur in cold water for around 10 minutes, then drain and squeeze out as much water as possible. Blend or very finely process the onion with the spices and salt. Add the lamb and bulgur and knead everything together thoroughly, adding a little ice-cold water as needed, until you have a smooth, cohesive texture. Spread onto a serving plate, create a few grooves with the back of a spoon and finish with a generous drizzle of extra virgin olive oil and fresh mint. Serve immediately with warm flatbreads, toum and your favourite Lebanese sides. As this dish contains raw lamb, use meat specifically intended for raw consumption from a trusted butcher, keep it properly chilled and prepare and eat it immediately. #KibbehNayyeh #LebaneseFood #MiddleEasternFood #LebaneseCuisine #TheHealChef
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