@plestinelibre: #๐Ÿ•Š

PALESTINE LIBRE ๐Ÿซฑ๐Ÿ‡ต๐Ÿ‡ธ๐Ÿซฒ
PALESTINE LIBRE ๐Ÿซฑ๐Ÿ‡ต๐Ÿ‡ธ๐Ÿซฒ
Open In TikTok:
Region: BE
Saturday 17 October 2026 20:59:49 GMT
3261
815
60
62

Music

Download

Comments

nio10482
NIร‘O :
GOD BLESS YOU KIDDOS AND ALL PALESTINIAN PEOPLE'S,,,I LOVE YOU ALL๐Ÿ™๐Ÿ™๐Ÿ™๐Ÿ™๐Ÿ™๐Ÿ™๐Ÿ™๐Ÿ™๐Ÿ’”๐Ÿ˜”
2026-10-18 02:49:01
0
abdullahtariq8215
Abdullah Tariq :
๐Ÿ˜ข๐Ÿ˜ข๐Ÿ˜ข๐Ÿ˜ข๐Ÿ˜ข๐Ÿ˜ข We are sorry ๐Ÿ˜” ๐Ÿ˜ข
2026-10-17 21:05:24
1
ajmir.khan866
Ajmir Khan :
2026-10-18 16:32:18
1
user5711510829867
ุงุจูˆ ุฑุดูŠุฏ :
ุงู„ู„ู‡ ูŠู…ู‡ู„ ูˆู„ุง ูŠู‡ู…ู„ ู‚ุงู„ ุชุนุงู„ู‰ ( { ูˆูŽุงู„ู‘ุฐููŠู†ูŽ. ูƒูŽุฐู‘ุจููˆุง. ุจูุขูŠูŽุงุชูู†ูŽุง. ุณูŽู†ูŽุณู’ุชูŽุฏู’ุฑูุฌูู‡ูู…ู’. ู…ูู†ู’. ุญูŽูŠู’ุซู. ู„ูŽุง. ูŠูŽุนู’ู„ูŽู…ููˆู†ูŽ. ูˆูŽุฃูู…ู’ู„ููŠ ู„ูŽู‡ูู…ู’. ุฅูู†ู‘. ูƒูŽูŠู’ุฏููŠ ู…ูŽุชููŠู†ูŒ }) ((( ูˆู„ุง ุชุญุณุจู† ุงู„ู„ู‡ ุบุงูู„ุงู‹ ุนู…ุง ูŠุนู…ู„ ุงู„ุธุงู„ู…ูˆู† ุฅู†ู…ุง ูŠุคุฎุฑู‡ู… ู„ูŠูˆู… ุชุดุฎุต ููŠู‡ ุงู„ุฃุจุตุงุฑ)))) ุงู„ู„ู‡ู… ูŠุง ุณุงุจุบ ุงู„ู†ุนู… ูŠุง ุฏุงูุน ุงู„ู†ู‚ู… ูŠุง ูุงุฑุฌ ุงู„ุบู…ู… ูŠุง ูƒุงุดู ุงู„ุธูู„ู… ูŠุง ุฃุนุฏู„ ู…ู† ุญูƒู… ูŠุง ูˆู„ูŠ ู…ู† ุธูู„ูู… ูŠุง ุญุณูŠุจ ู…ู† ุธูŽู„ูŽู… ูŠุง ุฃูˆู„ ุจู„ุง ุจุฏุงูŠุฉ ูŠุง ุขุฎุฑ ุจู„ุง ู†ู‡ุงูŠุฉ ูŠุง ู…ู† ู„ู‡ ุฃุณู…ูŒ ุจู„ุง ูƒู†ูŠุฉ ุฃุฌุนู„ ู„ุฃู‡ู„ ูู„ุณุทูŠู† ู…ู† ุฃู…ุฑู‡ู… ูุฑุฌุงู‹ ูˆู…ุฎุฑุฌุงู‹
2026-10-18 09:25:59
1
tt.ii026
Moon butterfly๐Ÿฆ‹๐ŸŒท :
ุญุณุจู†ุง ุงู„ู„ู‡ ูˆู†ุนู… ุงู„ูˆูƒูŠู„
2026-10-18 09:36:47
0
macarenaortizgome
Macarena :
2026-10-18 13:27:10
0
ahmedlfnoch
Ahmed Lfnoch :
ุงู„ู„ู‡ ู‡ู… ุตู„ูŠ ุนู„ู‰ ุณูŠุฏู†ุง ู…ุญู…ุฏ ูˆุนู„ู‰ ุขู„ู‡ ูˆุตุญุจู‡ ุฃุฌู…ุนูŠู† ูˆุณู„ู… ุชุณู„ูŠู…ุง ูƒุซูŠุฑุง ุจู†ูŠุช ุงู„ุฎูŠุฑ ูˆุงู„ูุฑุฌ ู„ุบุฒุฉ ูˆุฃู‡ู„ู‡ุง ุฃ ู…ูŠู† ูŠุง ุฑุจ ุงู„ุนุงู„ู…ูŠู† ุงู„ู„ู‡ู… ู„ูƒ ุงู„ู…ุดุชูƒู‰ ูˆุฃู†ุช ุงู„ู…ุณุชุนุงู† ูˆู„ุง ุญูˆู„ู‰ ูˆู„ุง ู‚ูˆุฉ ุฅู„ุง ุจุงู„ู„ู‡ ุงู„ุนู„ูŠ ุงู„ุนุธูŠู… ุญุณุจู†ุง ุงู„ู„ู‡ ูˆู†ุนู… ุงู„ูˆูƒูŠู„
2026-10-18 20:11:50
0
.2574458
ุงู„ุตู‚ุฑ ุงู„ุฌุงุฑุญ :
ุญุณุจู†ุง ุงู„ู„ู‡ ูˆู†ุนู… ุงู„ูˆูƒูŠู„
2026-10-18 22:16:04
0
user2119840847409
user2119840847409 :
ู 
2026-10-18 08:50:13
0
user3005161838381
maria :
show
2026-10-17 21:11:27
0
md.ontu92
MD ONTU :
๐Ÿฅบ๐Ÿฅบ๐Ÿฅบ
2026-10-18 07:22:17
0
medcherif174
ุงู„ุญู…ุฏ ุงู„ู„ู‡ ุฑุจ ุงู„ุนุงู„ู…ูŠู† :
ู„ุงุญูˆู„ ูˆู„ุงู‚ูˆุฉ ุงู„ุงุจุงู„ู„ู‡ ุงู„ู„ู‡ ุงู„ุนู„ูŠ ุงู„ู‚ุฏูŠุฑ
2026-10-18 12:22:10
0
sky.moon5339
Sky moon :
2026-10-18 09:13:15
0
user39456306674732
าšะฐะฝะธะฟะฐ ๐Ÿ’ฆ :
2026-10-18 08:02:57
0
heshamtc0ld
Hesham :
ุญุณุจู†ุง ุงู„ู„ู‡ ูˆู†ุนู… ุงู„ูˆูƒูŠู„
2026-10-18 06:00:46
0
muslih.harute
muslih_harutyaaa :
๐Ÿ˜ข๐Ÿ˜ข๐Ÿ˜ข๐Ÿ’”๐Ÿ’”๐Ÿ’”๐Ÿคฒ๐Ÿคฒ๐Ÿคฒ
2026-10-18 09:04:05
0
dyylcchbeoan
dyylcchbeoan :
ุญุณุจู†ุง ุงู„ู„ู‡ ูˆู†ุนู… ุงู„ูˆูƒูŠู„
2026-10-18 10:38:26
0
macarenaortizgome
Macarena :
2026-10-18 13:27:14
0
3f.nvl
Linh Nguyแป…n :
2026-10-18 05:17:17
0
user8303055812414
๐ŸŒงโ˜”๏ธ๐ŸŒจ๋‚˜๋ฆฌ๋งŒ :
#niรฑos_de_gaza
2026-10-17 22:13:06
0
mustafaa5968
huzun :
ahh guzularim ahh ๐Ÿ˜ž๐Ÿ˜ž๐Ÿ˜ž๐Ÿ˜ž
2026-10-17 23:20:29
0
yolanda.galdo.nav
yolanda galdo naveiras :
2026-10-19 00:22:28
0
user63935188166672
user63935188166672 :
ุญุณุจู†ุง ุงู„ู„ู‡ ูˆู†ุนู… ุงู„ูˆูƒูŠู„ ููŠ ูƒู„ ุธุงู„ู… ุญุณุจู†ุง ุงู„ู„ู‡ ูˆู†ุนู… ุงู„ูˆูƒูŠู„
2026-10-17 23:00:49
0
khalid.moroccan
Khalid Morocco :
ุงู„ู„ู‡ู… ุงู†ุชู‚ู… ู…ู† ูƒู„ ุงู„ุนู…ู„ุงุก ูˆุงู„ุธุงู„ู…ูŠู† ูˆุงู„ุฎูˆู†ุฉ ุงู„ู…ุทุจุนุจู† ู…ุน ุงู„ุตู‡ุงูŠู†ุฉ ูˆุงุฑูŠู†ุง ููŠู‡ู… ูŠูˆู… ุงุณูˆ
2026-10-18 12:01:14
0
To see more videos from user @plestinelibre, please go to the Tikwm homepage.

Other Videos

Plum Tarte Tatin Aaron wrote the recipe so if it doesnโ€™t work blame him. Rough Puff Pastry 300g Plain flour 250g Unsalted butter 6g Fine salt ~160g Cold water Plums 1 kg Plums (~10 to 12 medium sized) 80g Unsalted Butter 30g Double Cream 165g Caster sugar 1 egg (lightly beaten) Cream 200 g Double cream 50g icing sugar 50ml Amaretto Liqueur  Method 1. Preheat the oven to 195C 2. For the Rough Puff โ€“ cubed the butter and smush into the flour leaving large clumps. 3. Sprinkle in the salt and add the water until the dough JUST comes together. 4. Wrap and chill for 20 mins. 5. Unwrap the pastry and roll until 3 times as long as wide. 6.Fold the top third over the middle third, then fold the bottom third over the middle too. Wrap and chill โ€“ this is one turn. Note: it will be crumbly and a mess to work with, stick with it and use a bench scraper to help. 7. Repeat step 4 so it is done 4 times, with 20 mins between each set of folds. 8. Cut the plums in half and destone.  9. Caramelise the sugar in a hot 23cm pan until deep golden. 10. Remove from the heat and add the butter constantly stirring, finishing with the cream.  11. Return to the heat and cook for 2 minutes. Allow to harden. 12. Arrange the plums cut side down on top of the caramel, tightly fitting into the pan. 13. Roll the pastry to 3 to 4 mm thick and cut a circle slightly wider than the pan, placing on top of the plums, tucking the pasty under itself at the edges 14. Brush the pastry with the beaten egg and pierce a small cross in the centre (to allow air to escape). Bake the tarte for 30 mins, then turn the own down to 185 and bake for 15 minutes more. 15. Allow to sit for 5 minutes before placing a plate on top of the pan and quickly inverting to reveal the tart. 16. Whip the cream and icing sugar until thickened then add the liqueur and whip until just holding shape. 17. Serve and eat the tart immediately with a massive dollop of cream. 17 steps.. is it worth it?
Plum Tarte Tatin Aaron wrote the recipe so if it doesnโ€™t work blame him. Rough Puff Pastry 300g Plain flour 250g Unsalted butter 6g Fine salt ~160g Cold water Plums 1 kg Plums (~10 to 12 medium sized) 80g Unsalted Butter 30g Double Cream 165g Caster sugar 1 egg (lightly beaten) Cream 200 g Double cream 50g icing sugar 50ml Amaretto Liqueur Method 1. Preheat the oven to 195C 2. For the Rough Puff โ€“ cubed the butter and smush into the flour leaving large clumps. 3. Sprinkle in the salt and add the water until the dough JUST comes together. 4. Wrap and chill for 20 mins. 5. Unwrap the pastry and roll until 3 times as long as wide. 6.Fold the top third over the middle third, then fold the bottom third over the middle too. Wrap and chill โ€“ this is one turn. Note: it will be crumbly and a mess to work with, stick with it and use a bench scraper to help. 7. Repeat step 4 so it is done 4 times, with 20 mins between each set of folds. 8. Cut the plums in half and destone. 9. Caramelise the sugar in a hot 23cm pan until deep golden. 10. Remove from the heat and add the butter constantly stirring, finishing with the cream. 11. Return to the heat and cook for 2 minutes. Allow to harden. 12. Arrange the plums cut side down on top of the caramel, tightly fitting into the pan. 13. Roll the pastry to 3 to 4 mm thick and cut a circle slightly wider than the pan, placing on top of the plums, tucking the pasty under itself at the edges 14. Brush the pastry with the beaten egg and pierce a small cross in the centre (to allow air to escape). Bake the tarte for 30 mins, then turn the own down to 185 and bake for 15 minutes more. 15. Allow to sit for 5 minutes before placing a plate on top of the pan and quickly inverting to reveal the tart. 16. Whip the cream and icing sugar until thickened then add the liqueur and whip until just holding shape. 17. Serve and eat the tart immediately with a massive dollop of cream. 17 steps.. is it worth it?

About