@yusef_234: #توبوا_إلى_الله #توبوا_الى_الله #توبوا_الى_الله #اجمل_التلاوات#شيخ_منصور_السالمي #fypシ #🥺

𓆩 𝐘𝐎𝐔𝐒𝐄𝐅 𓆪

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Sunday 09 October 2022 17:49:38 GMT

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sulaiman100 :

استغفر الله الذي لا إله إلاهو الحي القيوم وأتوب إليه اللهم اغفر لنا ولوالدينا وللمؤمنين والمؤمنات والمسلمين والمسلمات الاحياء منهم والأموات

2022-10-09 19:22:05

188

꧁𓊈𒆜🅷🅰🅼🅴🅴🅳𒆜𓊉꧂ :

الله اکبر ❤️

2022-11-19 22:33:37

2

Sameur Dahmani :

أستغفر الله العظيم و أتوب إليه

2022-12-20 22:58:26

2

🔥🔥 :

استغفر الله

2022-11-19 21:46:32

2

تيم يمان نجارر 🔥 :

ادعولي اللله يهديني ويسبتني على صلاتي ،🥺💛🌼!َ''))

2023-02-12 18:58:12

4

𝕊 𝕙 𝕒 𝕞 𝕤🎀 :

لا أله الا الله محمد رسول الله

2022-11-17 21:17:04

3

user9055717878331 :

May Allah grant us all Muslims Jannah ❤️

2022-11-20 05:22:37

7

أبو اشرف 🦅🦅 :

استغفر الله العظيم و اتوب اليك😢😢😢

2023-01-03 18:45:44

2

𝓞𝓢𝓐𝓜𝓐 :

استغفرالله العظيم و اتوب اليه من كل ذنب عظيم

2022-12-30 23:19:40

2

Rayen Ca81 :

مشاء الله

2023-01-06 20:00:46

2

AMINEE :

اللهم صلي وسلم وبارك على سيدنا محمد

2022-11-17 18:01:56

4

Ahmed Reda :

استغفر الله العظيم الذي لا اله الا هو الحي القيوم و اتوب اليه

2022-11-26 02:05:52

2

king_ali159 :

استغفر الله العظيم واتوب اليه 😔❤

2022-12-09 00:26:54

2

slaty57 :

الله اكبر الله وبحمده سبحان ربي العظيم

2022-10-23 10:59:49

1

مختلف 🇸🇾 :

استغفرالله العظيم و اتوب اليه ❤️

2023-01-06 21:06:18

2

SH🎀 :

يا ربي انا بحاجتك اكتر من أي وقت تاني عم مر بفترا يمكن من اصعب مراحل حياتي الحمدالله ع كلشي ياربي عطيني الصبر

2022-11-21 22:34:51

2

عيد العوامي❤️‍🔥❤️‍🩹 :

استغفر الله العضيم واتوب اليه

2022-11-23 18:30:49

2

Mahmoud :

محتوايا قرأن كريم هل يوجد محبين قران كريم 🕋

2022-12-26 05:41:40

4

amararab51 :

أستغفر الله العظيم وأتوب اليه

2023-01-06 21:34:25

1

qurankareem_295 :

استغفر الله العظيم واتوب اليه لا اله الا الله اشهد ان سيدنا محمد نبينا ورسول الله

2022-12-15 18:02:42

2

L_A :

الحمدلله دايماً و ابداً

2022-11-20 14:08:14

2

ديܔري«مܔرجل :

:{يَا يّهَا الّذِينَءامَنُوا تُوبُوا إِلَى اللّهِ تَوْبَةً نّصُوحًا}

2023-04-18 22:53:11

18

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#نِيهان #اكسبلور #رسمي #اكسبلورررررررررررررررررررررررررر #سكيتش #عباد

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Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.

Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.

#onepiece #luffy #zoro

#onepiece #luffy #zoro

Replying to @mirandamaybrown tennis dress fan for life 🫶🏻🫶🏻🫶🏻 #OOTD #outfit #tennisdress #fyp #nyc

Replying to @mirandamaybrown tennis dress fan for life 🫶🏻🫶🏻🫶🏻 #OOTD #outfit #tennisdress #fyp #nyc

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