@glen241281: #diosesamordeverdad😇🥰🙏🏻♥️ #diosesbuenoconmigo🙌🌟✨ #graciasdiosportusbendiciones❤ #diosesmipastornadamefaltara

Glen de duarte💜

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Sunday 25 October 2026 01:47:27 GMT

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Comments

yennysalas1998y :

amén amén

2026-10-25 13:27:02

120

YOFRE KADAFI😎 :

amén padre todopoderoso

2026-10-26 02:10:14

33

Paty Jiménez :

amén ,, 🙏 siempre confiando en mi Dios amado, en tu mano pongo mi subida mi Dios, en tus manos guiame mi Dios amén ,

2026-10-25 03:41:38

28

Kenneth José Arauz :

Dios es fiel 🥰🥺

2026-10-26 21:08:53

6

CARLOS MOLINAS :

AMÉN GLORIA A DIOS

2026-10-25 22:54:26

3

MARTHA FLOREZ :

amen amen amen

2026-10-26 11:55:17

10

@ Yami017 :

amén padre amado gracias por todo tu amor

2026-10-25 03:30:11

7

@jaquelin torres :

amen mi Dios 🙏🙏

2026-10-26 00:18:16

7

Steven Vigo🪫 :

amén papá dios 🥺♥️🙏🏽

2026-10-25 03:42:00

7

fnn :

Amén 🙏😇

2026-10-27 06:03:21

1

Blanca Rivas Obando :

amen

2026-10-25 02:29:22

17

🥰Ꮇɑ𝔯ⅈɑ Ꮇ𝖊𝒿ⅈɑ 😍 :

Amén gloria a Dios 🙌❤️🙏

2026-10-25 12:40:30

5

강해린 :

Amén 🙏🏻

2026-10-25 23:05:17

2

gabrielamorel587 :

Amén ♥️🙌

2026-10-26 00:01:06

1

⸙모┊ ALEX💫 :

Amen🙏

2026-10-25 06:42:27

1

Alber :

Amén 🙏

2026-10-25 15:21:05

1

JHAMILE 🦋🦋 :

Amén Amén 🙏🙏🙏

2026-10-25 13:36:25

1

. :

Amen🙏

2026-10-25 13:24:56

1

𝓨𝓾𝓵𝓲𝓮𝓽𝓱✨♥️ :

Amén

2026-10-26 04:51:36

2

Paola Pérez :

gloria dios

2026-10-26 04:52:02

2

Alex_Futbol.07 :

Amén amén amén 🙏🥰❤️

2026-10-26 12:20:56

2

Angelica {hc} #@♤☆ :

amén amén 🙌

2026-10-25 14:24:09

2

AlexNeri2412 :

Amen💖✨

2026-10-25 19:01:03

4

🖤🥷YäDîîęl ☘️🤙 :

Amen señor mio en ti confio🫶🫶

2026-10-25 15:15:11

2

Jorge Herrera M :

Amén, Gracias Diosito

2026-10-25 15:52:17

4

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ну типо че то че то #fyp #реки #реки #рекомендации #foryoupagе @лэтвен арех Homemade Shawarma Homemade shawarma is a great option for a filling lunch or dinner. It is easy to make at home, and you can change the filling according to your taste. It is delicious, juicy, and much more interesting than an ordinary sandwich. Ingredients for 4 shawarmas For the filling: * 4 thin lavash flatbreads; * 500 g chicken fillet; * 2 fresh cucumbers; * 2 tomatoes; * 200 g white cabbage; * 1 small red or regular onion; * 100 g cheese; * 2 tablespoons vegetable oil; * salt and black pepper to taste; * 1 teaspoon paprika; * ½ teaspoon dried garlic; * fresh herbs, optional. For the sauce: * 3 tablespoons sour cream; * 3 tablespoons mayonnaise; * 1 garlic clove; * 1 teaspoon mustard; * salt and pepper to taste. Preparing the chicken Wash the chicken fillet and pat it dry with paper towels. Cut it into small, thin pieces so that the meat cooks quickly and evenly. Place the chicken in a bowl and add salt, black pepper, paprika, and dried garlic. Add the vegetable oil and mix well. Leave the chicken for about 10–15 minutes so that it absorbs the spices. Heat a frying pan over medium-high heat, around 180–200°C (350–400°F). Add the chicken and fry for about 7–10 minutes, stirring occasionally so that the pieces brown evenly. The chicken is ready when the inside is completely cooked and no longer pink. For the safest and most accurate check, the thickest piece should reach an internal temperature of at least 74°C (165°F). Remove the chicken from the heat and let it rest for 2–3 minutes. Vegetables Finely shred the cabbage. Cut the cucumbers into strips or small sticks. Slice the tomatoes into thin pieces. Cut the onion into thin half-rings. If you do not like a strong onion flavor, you can soak the onion in cold water for a few minutes. Grate the cheese using a coarse grater. Finely chop the fresh herbs. Sauce In a small bowl, combine the sour cream, mayonnaise, and mustard. Add the minced garlic, a little salt, and black pepper. Mix everything until smooth. Taste the sauce and add a little more mustard or garlic if needed. Try not to add too much, so that the sauce does not overpower the other ingredients. Assembling the shawarma Place a lavash flatbread on a clean surface. Spread a small amount of sauce in the center, closer to the bottom edge. Do not use too much sauce, otherwise the lavash may become too soft and tear. Add some cabbage, followed by the cooked chicken, cucumbers, tomatoes, onion, and grated cheese. Add fresh herbs if desired. Drizzle a little more sauce over the filling. Fold the bottom edge of the lavash over the filling, then fold in the sides and roll it tightly into a wrap. Try to roll it firmly so that the filling does not fall out while eating. Toasting Heat a dry frying pan over medium heat, around 160–180°C (320–350°F). Place the shawarma seam-side down and toast it for about 1–2 minutes on each side. The lavash should become golden and slightly crispy, while the cheese inside should melt. Serve the shawarma immediately. For convenience, cut each wrap in half diagonally. Useful tips For an even more flavorful shawarma, you can marinate the chicken for several hours in the refrigerator. For a crunchier filling, add fresh cabbage, and for extra juiciness, add a little more sauce. You can also use chicken thighs instead of chicken breast because they are usually more juicy. Korean-style carrots, bell peppers, pickled cucumbers, or a small amount of cooked potato also work well in the filling. Homemade shawarma tastes best when served immediately. Crispy lavash, hot chicken, fresh vegetables, melted cheese, and creamy garlic sauce make a delicious combination. Most importantly, you can easily adjust the amount of each ingredient to suit your taste.

ну типо че то че то #fyp #реки #реки #рекомендации #foryoupagе @лэтвен арех Homemade Shawarma Homemade shawarma is a great option for a filling lunch or dinner. It is easy to make at home, and you can change the filling according to your taste. It is delicious, juicy, and much more interesting than an ordinary sandwich. Ingredients for 4 shawarmas For the filling: * 4 thin lavash flatbreads; * 500 g chicken fillet; * 2 fresh cucumbers; * 2 tomatoes; * 200 g white cabbage; * 1 small red or regular onion; * 100 g cheese; * 2 tablespoons vegetable oil; * salt and black pepper to taste; * 1 teaspoon paprika; * ½ teaspoon dried garlic; * fresh herbs, optional. For the sauce: * 3 tablespoons sour cream; * 3 tablespoons mayonnaise; * 1 garlic clove; * 1 teaspoon mustard; * salt and pepper to taste. Preparing the chicken Wash the chicken fillet and pat it dry with paper towels. Cut it into small, thin pieces so that the meat cooks quickly and evenly. Place the chicken in a bowl and add salt, black pepper, paprika, and dried garlic. Add the vegetable oil and mix well. Leave the chicken for about 10–15 minutes so that it absorbs the spices. Heat a frying pan over medium-high heat, around 180–200°C (350–400°F). Add the chicken and fry for about 7–10 minutes, stirring occasionally so that the pieces brown evenly. The chicken is ready when the inside is completely cooked and no longer pink. For the safest and most accurate check, the thickest piece should reach an internal temperature of at least 74°C (165°F). Remove the chicken from the heat and let it rest for 2–3 minutes. Vegetables Finely shred the cabbage. Cut the cucumbers into strips or small sticks. Slice the tomatoes into thin pieces. Cut the onion into thin half-rings. If you do not like a strong onion flavor, you can soak the onion in cold water for a few minutes. Grate the cheese using a coarse grater. Finely chop the fresh herbs. Sauce In a small bowl, combine the sour cream, mayonnaise, and mustard. Add the minced garlic, a little salt, and black pepper. Mix everything until smooth. Taste the sauce and add a little more mustard or garlic if needed. Try not to add too much, so that the sauce does not overpower the other ingredients. Assembling the shawarma Place a lavash flatbread on a clean surface. Spread a small amount of sauce in the center, closer to the bottom edge. Do not use too much sauce, otherwise the lavash may become too soft and tear. Add some cabbage, followed by the cooked chicken, cucumbers, tomatoes, onion, and grated cheese. Add fresh herbs if desired. Drizzle a little more sauce over the filling. Fold the bottom edge of the lavash over the filling, then fold in the sides and roll it tightly into a wrap. Try to roll it firmly so that the filling does not fall out while eating. Toasting Heat a dry frying pan over medium heat, around 160–180°C (320–350°F). Place the shawarma seam-side down and toast it for about 1–2 minutes on each side. The lavash should become golden and slightly crispy, while the cheese inside should melt. Serve the shawarma immediately. For convenience, cut each wrap in half diagonally. Useful tips For an even more flavorful shawarma, you can marinate the chicken for several hours in the refrigerator. For a crunchier filling, add fresh cabbage, and for extra juiciness, add a little more sauce. You can also use chicken thighs instead of chicken breast because they are usually more juicy. Korean-style carrots, bell peppers, pickled cucumbers, or a small amount of cooked potato also work well in the filling. Homemade shawarma tastes best when served immediately. Crispy lavash, hot chicken, fresh vegetables, melted cheese, and creamy garlic sauce make a delicious combination. Most importantly, you can easily adjust the amount of each ingredient to suit your taste.

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Cuugal6月号オフショ📸💕 みんな可愛かったー☺️ みんな仲良くしてくれてありがとう🥰 みんな大好き🫶Cuugal💕ʟᴏᴠᴇ💞 #ゆのぴの #キッズモデル #舞川ゆの #アイドル #Cuugal#cuugalモデル #キューガル #キューーガ

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