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@toubawi449: #tchadien🇹🇩tiktok #libya🇱🇾 #dazagara🇷🇴✌🔥🇱🇾✌🇳🇪 #tabou #kreda @𝑨̈𝑵𝑨̈𝑲𝑨̈Ž𝑰𝑴𝑰 @Un_krêda

TOUBAWI🦁
TOUBAWI🦁
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Tuesday 13 October 2026 05:20:41 GMT
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chidi.azaey
chidi azaey :
2026-10-13 12:09:22
2
tiktoktchadchdie0
Lion du desert :
2026-10-13 16:11:09
0
ahmattoubawi1
AHMAT TOUBAWI :
✌️✌️✌️
2026-10-13 10:56:38
1
boguimi228
mafia ☠️💀💀☠️💀🇺🇦 :
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2026-10-13 18:04:04
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chines8224
×°●⃝ᶫᵒꪜᏗᏝᎶᏗRᏬᏁᎩᏗالمافيا᭄●°× :
[مؤثر][مؤثر][مؤثر]
2026-10-13 16:41:11
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90606645hi
حسين محمد طاهر :
[Victory][Victory][Victory][Victory]
2026-10-13 14:54:57
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bechirissayoussouf
KERDEMY DJALOU :
👑👑👑
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com.fir224
《COM FIR》•• :
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2026-10-13 10:54:51
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brahim.hassan.hal
Brahim hassan Haliki :
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2026-10-13 08:43:36
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userjf4v256a37
Chef de canton toutbas :
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2026-10-13 06:55:21
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69احمدمحمد :
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69احمدمحمد :
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user2530079581504
user2530079581504 :
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2026-10-13 05:52:54
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عبد الله صقر القر عان 11 :
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موسى محمد القرعاني :
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Laz Böreği 🛒 Ingredients Here is a complete recipe based on traditional preparations. This makes one 30x40 cm (12x16 inch) tray, serving about 12 people. For the Syrup (make first): 2 cups (400g) granulated sugar 2 cups (480ml) water 1 tbsp fresh lemon juice For the Custard Filling: 5 cups (1.2 liters) whole milk 2 egg yolks 4 tbsp all-purpose flour 1 tbsp cornstarch 1 cup (200g) granulated sugar 1 tsp vanilla extract 1 tsp freshly ground black pepper (adjust to taste, but don't skip it) Zest of 1/2 lemon (optional, for a Rize-style variation) For Assembly: 1 package (about 30 sheets, 400-450g) baklava yufka (thin phyllo for baklava) 1 cup (225g) unsalted butter, melted 1/2 cup (120ml) neutral oil (like sunflower or canola) Finely ground pistachios or walnuts, for garnish (optional) 👨‍🍳 Method 1. Prepare the Syrup Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, stirring until the sugar dissolves, then simmer for 8-10 minutes until lightly thickened. Remove from heat and set aside to cool completely. It must be cold when poured over the hot pastry . 2. Make the Custard In a heavy saucepan, whisk together the milk, egg yolks, flour, cornstarch, sugar, and black pepper until smooth. Cook over medium-low heat, whisking constantly, for 8-12 minutes until the custard is very thick, glossy, and holds a clear trail when you draw the whisk through it. Remove from heat, stir in the vanilla, and let it cool slightly . 3. Assemble the Laz Böreği Preheat your oven to 180°C (350°F). Mix the melted butter and oil together. Brush your baking tray generously with this mixture. Bottom Layer: Lay half the yufka sheets (about 15 sheets) in the tray. Brush every single sheet generously with the butter-oil mixture. Fold any overhanging edges inward to fit the tray . Add Custard: Spread the warm custard evenly over the layered yufka, reaching all the edges . Top Layer: Cover with the remaining yufka sheets, again brushing every single sheet generously with the butter-oil mixture. Tuck in any loose edges . 4. Cut and Bake Using a very sharp knife, cut the unbaked börek into squares or diamonds, cutting all the way through to the bottom of the tray. This allows the syrup to seep in later . Bake for 35-45 minutes until the top is deep golden brown and the edges are crisp . 5. Soak and Serve Remove from the oven. While the pastry is still hot, slowly pour the cold syrup evenly over the entire surface, especially along the cuts. Let it rest for at least 1 hour so the syrup is fully absorbed and the custard sets completely . Serve at room temperature or slightly warm, garnished with chopped pistachios if desired. Laz Böreği is traditionally enjoyed with strong black te
Laz Böreği 🛒 Ingredients Here is a complete recipe based on traditional preparations. This makes one 30x40 cm (12x16 inch) tray, serving about 12 people. For the Syrup (make first): 2 cups (400g) granulated sugar 2 cups (480ml) water 1 tbsp fresh lemon juice For the Custard Filling: 5 cups (1.2 liters) whole milk 2 egg yolks 4 tbsp all-purpose flour 1 tbsp cornstarch 1 cup (200g) granulated sugar 1 tsp vanilla extract 1 tsp freshly ground black pepper (adjust to taste, but don't skip it) Zest of 1/2 lemon (optional, for a Rize-style variation) For Assembly: 1 package (about 30 sheets, 400-450g) baklava yufka (thin phyllo for baklava) 1 cup (225g) unsalted butter, melted 1/2 cup (120ml) neutral oil (like sunflower or canola) Finely ground pistachios or walnuts, for garnish (optional) 👨‍🍳 Method 1. Prepare the Syrup Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, stirring until the sugar dissolves, then simmer for 8-10 minutes until lightly thickened. Remove from heat and set aside to cool completely. It must be cold when poured over the hot pastry . 2. Make the Custard In a heavy saucepan, whisk together the milk, egg yolks, flour, cornstarch, sugar, and black pepper until smooth. Cook over medium-low heat, whisking constantly, for 8-12 minutes until the custard is very thick, glossy, and holds a clear trail when you draw the whisk through it. Remove from heat, stir in the vanilla, and let it cool slightly . 3. Assemble the Laz Böreği Preheat your oven to 180°C (350°F). Mix the melted butter and oil together. Brush your baking tray generously with this mixture. Bottom Layer: Lay half the yufka sheets (about 15 sheets) in the tray. Brush every single sheet generously with the butter-oil mixture. Fold any overhanging edges inward to fit the tray . Add Custard: Spread the warm custard evenly over the layered yufka, reaching all the edges . Top Layer: Cover with the remaining yufka sheets, again brushing every single sheet generously with the butter-oil mixture. Tuck in any loose edges . 4. Cut and Bake Using a very sharp knife, cut the unbaked börek into squares or diamonds, cutting all the way through to the bottom of the tray. This allows the syrup to seep in later . Bake for 35-45 minutes until the top is deep golden brown and the edges are crisp . 5. Soak and Serve Remove from the oven. While the pastry is still hot, slowly pour the cold syrup evenly over the entire surface, especially along the cuts. Let it rest for at least 1 hour so the syrup is fully absorbed and the custard sets completely . Serve at room temperature or slightly warm, garnished with chopped pistachios if desired. Laz Böreği is traditionally enjoyed with strong black te
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