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@dna468:

د/ناصف إدريس
د/ناصف إدريس
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Region: LY
Wednesday 21 October 2026 11:51:05 GMT
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aboda_alsharshary
🪖⚔️『عـبـودا الـشـرشـاري』⚔️🪖 :
المفروض رايق هوا علاش العياط
2026-10-21 14:01:42
0
ab.hn4
ابا الفاروق،🤜⚡😎 :
جايكم 😂😂😂
2026-10-21 13:29:22
0
khalidhajar3
ود حجر :
جرسة شديدة خلاص
2026-10-21 13:40:45
0
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Part 2 hayliekreiger When Fake cop caught by real cop #truestories #criminal #creepy #creepystory #fyp #tiktok #viral #foryou #storytime #usa #story #crime #criminal #criminalsminds #criminalmindstiktok #criminalinter #policeinterrogation #crimestories #crimestory
Part 2 hayliekreiger When Fake cop caught by real cop #truestories #criminal #creepy #creepystory #fyp #tiktok #viral #foryou #storytime #usa #story #crime #criminal #criminalsminds #criminalmindstiktok #criminalinter #policeinterrogation #crimestories #crimestory
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nvr again – yeat || #fy #editaudio #yeat #nvragain #fyp nvr again nvr again edit audio yeat yeat edit audio badass edit audio aura edit audio creator search insights
#paramore - #decode #drumcover #femaledrummer #drummer #drumgirl
#paramore - #decode #drumcover #femaledrummer #drummer #drumgirl
Tagen Lahma Basal, One of those dishes that instantly feels like Eid. Just tender meat… soft sweet onions… and somehow that’s enough to make one of the best things ever. An Egyptian classic made famous by the old-school hersha restaurants — and honestly, for good reason. This is my version of it: Sear the meat: Use beef cubes (I used Boucherie chuck). In a very hot pan, sear the meat well on all sides until deeply browned. Remove and set aside. Cook the onions: In the same pan, add a large amount of julienne cut onions. The onions will release moisture and naturally deglaze all the flavor stuck to the pan. Cook on medium heat with a little salt, stirring regularly. You don’t want the onions browned — just softened, broken down, sweet, and deeply flavorful. Build: Return the meat back in. Cover with beef stock (chicken stock works too). Season with salt, black pepper, and nutmeg. Slow cook: Bring to a boil, then lower the heat to a very gentle simmer and cover with a lid. Cook for around 1½–2 hours until the meat becomes fork tender. Tip: If the liquid feels too much at any point, slightly open the lid so some steam escapes. You want it silky and oniony… not soupy. Finish in the oven: Transfer everything into a tagen. Bake uncovered at the highest oven temperature for about 15–20 minutes until the top gets deeply caramelized. Serve: Best eaten with Roz Beshe'ria… or just baladi bread honestly. Ingredients: 1 kg beef chuck cubes 6 large onions (julienne cut) 3 cups beef stock (or chicken stock) Salt, black pepper & nutmeg (to taste) That’s it. No complicated ingredients. Just patience, onions, and properly cooked meat. I used Boucherie beef for this one. You can order from: https://boucherieworld.com/?utm_source=influencer&utm_medium=ahmed-eid Use code: AHMED15 for 15% off your first order.
Tagen Lahma Basal, One of those dishes that instantly feels like Eid. Just tender meat… soft sweet onions… and somehow that’s enough to make one of the best things ever. An Egyptian classic made famous by the old-school hersha restaurants — and honestly, for good reason. This is my version of it: Sear the meat: Use beef cubes (I used Boucherie chuck). In a very hot pan, sear the meat well on all sides until deeply browned. Remove and set aside. Cook the onions: In the same pan, add a large amount of julienne cut onions. The onions will release moisture and naturally deglaze all the flavor stuck to the pan. Cook on medium heat with a little salt, stirring regularly. You don’t want the onions browned — just softened, broken down, sweet, and deeply flavorful. Build: Return the meat back in. Cover with beef stock (chicken stock works too). Season with salt, black pepper, and nutmeg. Slow cook: Bring to a boil, then lower the heat to a very gentle simmer and cover with a lid. Cook for around 1½–2 hours until the meat becomes fork tender. Tip: If the liquid feels too much at any point, slightly open the lid so some steam escapes. You want it silky and oniony… not soupy. Finish in the oven: Transfer everything into a tagen. Bake uncovered at the highest oven temperature for about 15–20 minutes until the top gets deeply caramelized. Serve: Best eaten with Roz Beshe'ria… or just baladi bread honestly. Ingredients: 1 kg beef chuck cubes 6 large onions (julienne cut) 3 cups beef stock (or chicken stock) Salt, black pepper & nutmeg (to taste) That’s it. No complicated ingredients. Just patience, onions, and properly cooked meat. I used Boucherie beef for this one. You can order from: https://boucherieworld.com/?utm_source=influencer&utm_medium=ahmed-eid Use code: AHMED15 for 15% off your first order.
पर्खाई नै प्रेम हो भने जुनी जुनी पर्खन्छु 😩 #patience #waiting #nature #life #khumaidada #mountains #machhapuchhre #Love #nepal #fyp #fypシ゚
पर्खाई नै प्रेम हो भने जुनी जुनी पर्खन्छु 😩 #patience #waiting #nature #life #khumaidada #mountains #machhapuchhre #Love #nepal #fyp #fypシ゚
Completely customizable j lab wireless headphones & earbud bundle! 🎄❤️
Completely customizable j lab wireless headphones & earbud bundle! 🎄❤️

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