@aizal2074: نبھانے کا ظرف نہ ہو تو تعلق نہیں بناتے، کیونکہ رشتے بنانا آسان ہے مگر انہیں خلوص سے نبھانا ہر کسی کے بس کی بات نہیں۔ #UrduPoetry #SadPoetry #LovePoetry #DeepWords #HeartTouching #UrduQuotes #RelationshipQuotes #EmotionalPoetry #LifeQuotes #TikTokPoetry #محبت #اردوشاعری #دلکیبات

🦋⁂༄Aizal༄⁂🦋

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Saturday 17 October 2026 07:02:25 GMT

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804 Imran khan :

kse ache insan k feelings k Sath nhi khelte

2026-10-17 13:16:08

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Khwaja Waqar :

bud nusul ourt aysa he krtti hy

2026-10-17 14:56:11

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Mûsā :

right

2026-10-17 07:09:42

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804 Imran khan :

bulkul sahi

2026-10-17 13:14:58

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Khwaja Waqar :

❤️❤️❤️

2026-10-17 14:55:41

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💔💎𝐐𝐚𝐬𝐢𝐫 𝐆𝐚𝐳𝐚𝐫💎💔 :

💔💔💔

2026-10-17 13:39:14

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Talha🫴Malik.♥️ :

🥰🥰🥰

2026-10-17 11:48:14

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[GHULAM] :

💕💕💕💕

2026-10-17 09:33:30

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Ahsan_writer :

🥰🥰

2026-10-17 08:37:16

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মোবাশিরাতুল...?🕊572079💓 :

😳😳😳

2026-10-17 07:28:24

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MALIK AHTASHAM :

🥰🥰🥰

2026-10-17 15:05:12

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Greek-inspired Baked Butter Beans Ingredients (4 servings): For the beans and tomato sauce: • 2 cans (15-15.5 oz each) butter beans or large lima beans, drained and rinsed • 3 tbsp extra-virgin olive oil, divided • 1 large yellow onion, thinly sliced • 1 medium carrot, finely diced • 5-6 garlic cloves, minced • 2 tbsp tomato paste • 1 can (14 oz) crushed tomatoes • 1/2 cup vegetable broth or water, plus more if needed • 1 tsp dried oregano • 1/2 tsp smoked paprika • 1/4 tsp ground cinnamon (optional, but lovely) • 1/4-1/2 tsp red chili flakes • 1 bay leaf • 3/4 tsp kosher salt initially, adjusted to taste • 1/2 tsp freshly ground black pepper • 1 tsp honey or sugar, only if needed to balance acidity To finish: • 2 tbsp fresh dill, chopped • 3 tbsp fresh flat-leaf parsley, chopped • 1 tbsp fresh lemon juice, or to taste • 1 tsp lemon zest • 1 tbsp extra-virgin olive oil • 30-40 g crumbled feta (optional) • Toasted sourdough or crusty bread, for serving Instructions: 1. Preheat the oven to 400°F (200°C). Heat 1 tbsp of olive oil in a large oven-safe skillet over medium heat. 2. Add the sliced onion and finely diced carrot, and cook for 10-12 minutes until the onion is softened and lightly golden, while stirring occasionally. 3. Add garlic and cook another minute. Then add tomato paste, and all the spices. Stir the mixture for about 2 minutes until the paste darkens slightly. 4. Pour in the can of crushed tomatoes and broth. Add bay leaf, bring the sauce to a gentle simmer, and cook uncovered for 10 minutes, until it has thickened slightly. 5. Fold in the drained beans gently into the sauce without breaking them. At this point, the consistency should be saucy and slightly loose, since it will thicken in the oven. 6. Taste the sauce and add honey if the tomatoes taste acidic, otherwise skip it. 7. Drizzle the remaining 1 tbsp of olive oil over the beans, and transfer the uncovered skillet to the oven. 8. Bake for 20-25 minutes, until the sauce is bubbling, thick and glossy, with a few darker caramelized spots around the edges. If it looks dry, stir in 2-3 tbsp hot water. Avoid overbaking the beans as we are already using cooked beans in this recipe. 9. Remove the bay leaf and let the skillet rest for about 5 minutes. Then top with fresh dill, parsley, lemon juice and a final drizzle of olive oil. You can also sprinkle a little crumbled feta. 10. Serve warm with thick slices of toasted sourdough to scoop up the sauce and enjoy! #mediterranean #Recipe #beans #beansontoast #butterbeans

Greek-inspired Baked Butter Beans Ingredients (4 servings): For the beans and tomato sauce: • 2 cans (15-15.5 oz each) butter beans or large lima beans, drained and rinsed • 3 tbsp extra-virgin olive oil, divided • 1 large yellow onion, thinly sliced • 1 medium carrot, finely diced • 5-6 garlic cloves, minced • 2 tbsp tomato paste • 1 can (14 oz) crushed tomatoes • 1/2 cup vegetable broth or water, plus more if needed • 1 tsp dried oregano • 1/2 tsp smoked paprika • 1/4 tsp ground cinnamon (optional, but lovely) • 1/4-1/2 tsp red chili flakes • 1 bay leaf • 3/4 tsp kosher salt initially, adjusted to taste • 1/2 tsp freshly ground black pepper • 1 tsp honey or sugar, only if needed to balance acidity To finish: • 2 tbsp fresh dill, chopped • 3 tbsp fresh flat-leaf parsley, chopped • 1 tbsp fresh lemon juice, or to taste • 1 tsp lemon zest • 1 tbsp extra-virgin olive oil • 30-40 g crumbled feta (optional) • Toasted sourdough or crusty bread, for serving Instructions: 1. Preheat the oven to 400°F (200°C). Heat 1 tbsp of olive oil in a large oven-safe skillet over medium heat. 2. Add the sliced onion and finely diced carrot, and cook for 10-12 minutes until the onion is softened and lightly golden, while stirring occasionally. 3. Add garlic and cook another minute. Then add tomato paste, and all the spices. Stir the mixture for about 2 minutes until the paste darkens slightly. 4. Pour in the can of crushed tomatoes and broth. Add bay leaf, bring the sauce to a gentle simmer, and cook uncovered for 10 minutes, until it has thickened slightly. 5. Fold in the drained beans gently into the sauce without breaking them. At this point, the consistency should be saucy and slightly loose, since it will thicken in the oven. 6. Taste the sauce and add honey if the tomatoes taste acidic, otherwise skip it. 7. Drizzle the remaining 1 tbsp of olive oil over the beans, and transfer the uncovered skillet to the oven. 8. Bake for 20-25 minutes, until the sauce is bubbling, thick and glossy, with a few darker caramelized spots around the edges. If it looks dry, stir in 2-3 tbsp hot water. Avoid overbaking the beans as we are already using cooked beans in this recipe. 9. Remove the bay leaf and let the skillet rest for about 5 minutes. Then top with fresh dill, parsley, lemon juice and a final drizzle of olive oil. You can also sprinkle a little crumbled feta. 10. Serve warm with thick slices of toasted sourdough to scoop up the sauce and enjoy! #mediterranean #Recipe #beans #beansontoast #butterbeans

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