@alyafaiy510: الحمدلله الذي جعلنا مسلمون عرب قحطانييون #اليمن#تاريخنا_العظيم⚡️📚#اكسبلور#pyyyyyyyyyyyy.

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Monday 02 November 2026 10:12:25 GMT

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ابو ناصر | 🇮🇶 :

الحمد للّٰه رب العالمين من بني النجار الزرجية الأنصارية الازد القحطانية

2026-11-03 23:05:24

6

ۛ ּمۘــبــٰا̍رگ. :

يوم آخر لحمد الله اني لست عدناني.

2026-11-02 10:16:15

14

لمار :

اصل العرب ، اصل اللغه العربية ، اصل الشعر ، اصل الفصاحه ، اصل البن ، اصل الثقافه ، اصل الجمال والادب اليمن💖💖💖💖💖💖💖

2026-11-04 00:06:46

1

مــسنـدي| 🇾🇪⚔️ Musandi :

عربي سني يمني حجاوي كهلاني قحطاني همداني حاشدي حجوري ☝🏻☝🏻🇾🇪

2026-11-03 22:27:49

2

عـــليوي ۦٰ۪ :

خيگاني حميري قحطاني 😏🔥.

2026-11-04 08:13:08

1

وطنجي🇾🇪 :

عربي يمني

2026-11-03 08:29:17

4

اليمن | Yemen🇾🇪 :

تخيل بس تكون عدناني

2026-11-02 10:19:35

3

عكز الشينجكاوي :

وانعم واكرم بالقحاطين

2026-11-04 05:18:43

1

naro|🇮🇱 :

حميري قحطاني

2026-11-03 17:24:44

0

ᴀʙᴅᴜʟʟᴀʜ | 𝟻𝟷𝟶 :

واعلم بني بأن كل قبيلة ستذل إن نهضة لها قحطان قحطان أسد سادة يمنية غلب تهاب لقاءها الاقران

2026-11-02 10:27:52

5

لمار :

اليمنيون لهم نجم في السماء نجم سهيل أليماني ولهم ركن في الكعبه المشرقة الركن اليماني وأول ملوك العرب كندة ومنهم الانصار في المدينة المنورة نصروا الرسول عليه الصلاة والسلام ومنهم أبو هريره وحسان بن ثابت وغيرهم وهم السواد الأعظم في جميع الفتوحات الإسلامية اهل حرب وحكمه ودين 💪 هذا بعض من صفاتهم

2026-11-04 00:11:55

1

ســادر الانصاري 212🐎 :

راح اسمي ولدي قحطان شو رايكم ؟

2026-11-03 15:03:29

0

X :

2026-11-04 03:18:12

1

محمد اليافعي🎖️ :

يافعي حميري قحطاني 😮‍💨

2026-11-02 10:29:46

2

ريان 𐩧𐩺𐩱𐩬🇾🇪 :

2026-11-02 18:33:41

2

عمراني :

الحمد لله

2026-11-02 10:15:27

0

﮼دِهسَمي﮼جنوبي 🇦🇱🗽 :

2026-11-02 12:00:04

2

kas_116 ج :

[مؤثر] الحمدلله

2026-11-02 10:17:05

1

دهٰسم (𝓨-10) :

2026-11-02 13:33:06

1

𐩲𐩨𐩵𐩧𐩢𐩣𐩬🇷🇺🏴‍☠️ :

2026-11-03 20:22:10

0

كهلان :

فخر لا يضاهيه فخر

2026-11-04 07:36:44

0

الأزدي 🇾🇪🔥 :

2026-11-04 10:38:00

1

Ali33 L10🇴🇲 :

2026-11-03 08:29:41

0

عيلمآن 𐩱𐩡𐩢𐩵𐩺 𓆩𓆲 :

2026-11-02 12:42:24

0

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✨ WHAT: A true masterpiece of ancestral Mexican gastronomy. This is an authentic Tamal Oaxaqueño made from heirloom blue corn masa (masa azul), kept perfectly pure on the outside to preserve its distinct nutty flavor and striking natural hue. Ripped open, it reveals a rich, deeply aromatic center of shredded pork shoulder fully tossed and coated in a bold, savory-sweet traditional mole colorado. 🌿 HOW: It starts with the nixtamalization of native blue heirloom maize, ground fresh to form a delicate, smooth masa whipped with manteca de cerdo, warm chicken caldo, and sea salt. Unlike northern variations, this regional jewel is meticulously assembled and wrapped in a fragrant banana leaf (hoja de plátano). When steamed, the leaf infuses the blue masa with a distinct earthy aroma and locks in incredible moisture, creating a silky, tender texture. 📍 WHERE & WHEN: Rooted deep in the markets, historic centers, and Central Valleys of Oaxaca, Mexico. Traditionally, you’ll find them sold hot from bicycle baskets in the morning streets or served as a comforting breakfast or ritual snack paired with a warm cup of atole or champurrado. 👑 WHO & WHY: Handcrafted by generations of home cooks, traditional extraordinaires, and modern culinary professionals who refuse to take shortcuts. In Oaxaca, keeping the outside masa unmixed isn’t just a stylistic choice—it’s an intentional tribute to the pure flavor, visual pride, and heritage of the red and blue native corn strains. 📜 THE HISTORY: Tamales trace back over 9,000 years to ancient Mesoamerica, serving as sacred, portable nutrition long before the tortilla became standard. In classical Maya and Aztec writing and art, tamales were valued as communal, travel, and ritual food offered to the gods. Today, this blue corn version carries that exact historical weight forward—merging pre-Hispanic cultivation with the complex, post-colonial layers of Oaxacan mole. Biting into this isn't just tasting regional flavor; it's eating thousands of years of living history. 🇲🇽✨ #Oaxaca #TamalesOaxaqueños #MasaAzul #MoleColorado #HeirloomCorn

✨ WHAT: A true masterpiece of ancestral Mexican gastronomy. This is an authentic Tamal Oaxaqueño made from heirloom blue corn masa (masa azul), kept perfectly pure on the outside to preserve its distinct nutty flavor and striking natural hue. Ripped open, it reveals a rich, deeply aromatic center of shredded pork shoulder fully tossed and coated in a bold, savory-sweet traditional mole colorado. 🌿 HOW: It starts with the nixtamalization of native blue heirloom maize, ground fresh to form a delicate, smooth masa whipped with manteca de cerdo, warm chicken caldo, and sea salt. Unlike northern variations, this regional jewel is meticulously assembled and wrapped in a fragrant banana leaf (hoja de plátano). When steamed, the leaf infuses the blue masa with a distinct earthy aroma and locks in incredible moisture, creating a silky, tender texture. 📍 WHERE & WHEN: Rooted deep in the markets, historic centers, and Central Valleys of Oaxaca, Mexico. Traditionally, you’ll find them sold hot from bicycle baskets in the morning streets or served as a comforting breakfast or ritual snack paired with a warm cup of atole or champurrado. 👑 WHO & WHY: Handcrafted by generations of home cooks, traditional extraordinaires, and modern culinary professionals who refuse to take shortcuts. In Oaxaca, keeping the outside masa unmixed isn’t just a stylistic choice—it’s an intentional tribute to the pure flavor, visual pride, and heritage of the red and blue native corn strains. 📜 THE HISTORY: Tamales trace back over 9,000 years to ancient Mesoamerica, serving as sacred, portable nutrition long before the tortilla became standard. In classical Maya and Aztec writing and art, tamales were valued as communal, travel, and ritual food offered to the gods. Today, this blue corn version carries that exact historical weight forward—merging pre-Hispanic cultivation with the complex, post-colonial layers of Oaxacan mole. Biting into this isn't just tasting regional flavor; it's eating thousands of years of living history. 🇲🇽✨ #Oaxaca #TamalesOaxaqueños #MasaAzul #MoleColorado #HeirloomCorn

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