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@ashhavingablast: Hope you all had a blessed time with your family this weekend! They are what truly matters dont let the cares of the world make you forget 💕 Dont forget family isn't always blood either. You make your family too!Make your family your Why 🥺 #familytime #tiktok #foryou #loveyou #youareloved #value #special #familythings

Hey Ash what’s the deal!
Hey Ash what’s the deal!
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Monday 26 August 2024 05:36:09 GMT
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joshohmygosh7
JoshOhMyGosh7 :
🥹
2024-08-30 05:38:23
1
lauzy05
Nimic :
Happy family 🤗
2024-08-29 09:14:44
1
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MOROCCAN FLATBREAD WITH CHICKEN #food #recipe #bread #flatbread #morocco #chicken #tokfood #ramadan #ramadan2025 #iftar DOUGH 500 g flour (all-purpose flour) 6 g baking powder 8 g salt (1⅓ teaspoon) 15 g honey 30 g unsalted butter 280 ml lukewarm water CHICKEN MIXTURE 100 ml milk 1 egg (medium) 5 g salt (⅚ teaspoon) 3 g cayenne powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 3 g onion powder (1 teaspoon) 500 g chicken thighs FLOUR MIX 150 g cornstarch 50 g flour (all-purpose flour) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 1 g salt (⅙ teaspoon) EXTRA sunflower oil, for greasing the work surface and frying lettuce sauce of choice Instructions: In a bowl, mix the flour, baking powder, and salt. Add the honey, butter, and lukewarm water. Knead for 10-12 minutes until smooth. Cover and let it rest for 30 minutes. In a bowl, combine the milk, beaten egg, salt, cayenne powder, black pepper, and onion powder. Mix well. Wash and cut the chicken thighs into pieces. Add them to the milk mixture and mix well. Set aside. In another bowl, mix the cornstarch, flour, onion powder, black pepper, and salt. Fully coat the chicken pieces in the flour mix and place them on a sheet of parchment paper. Briefly freeze them to help the coating stick better. Divide the dough into 8 equal pieces of approximately 105 g each and shape them into balls. Grease your hands with oil and flatten a dough ball on a greased work surface (use about 25 ml of oil). Cover and let rest for 30 minutes. Grease the work surface again (about 15 ml of oil per piece) and place the dough on it. Using your fingertips, spread the dough from the center outward into a very thin sheet (about 38 x 35 cm). Regularly grease your hands to prevent tearing. Fold the top and bottom towards the center. Then fold in the sides to create a square and press lightly (about 20 cm wide). Press the dough slightly flat and place it on a baking tray lined with parchment paper. Fold the top and bottom towards the center again to form a rectangle. Bake the bread in a preheated oven at 200 °C (400 °F) for 20-25 minutes until golden brown. Keep an eye on the baking time, as ovens may vary. Heat a layer of sunflower oil in a frying pan over medium heat (175 °C/350 °F). Fry the chicken on both sides until golden brown and cooked through. Slice the bread open and fill with lettuce, crispy chicken, and sauce of choice. Tips: Let the dough rest for the full 30 minutes after kneading; this helps with shaping. Use plenty of oil: This prevents tearing and keeps the dough flexible. Freezing the chicken after coating helps the coating stick better during frying. Want an extra crispy layer? Dip the chicken back into the milk mixture and then into the flour mix again. The ideal frying temperature for chicken is 175°C (350°F) for a crispy crust without drying out the meat. Experiment with sauces! Try honey mustard, garlic sauce, or a spicy samurai or sriracha mayo for extra flavor.
MOROCCAN FLATBREAD WITH CHICKEN #food #recipe #bread #flatbread #morocco #chicken #tokfood #ramadan #ramadan2025 #iftar DOUGH 500 g flour (all-purpose flour) 6 g baking powder 8 g salt (1⅓ teaspoon) 15 g honey 30 g unsalted butter 280 ml lukewarm water CHICKEN MIXTURE 100 ml milk 1 egg (medium) 5 g salt (⅚ teaspoon) 3 g cayenne powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 3 g onion powder (1 teaspoon) 500 g chicken thighs FLOUR MIX 150 g cornstarch 50 g flour (all-purpose flour) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 1 g salt (⅙ teaspoon) EXTRA sunflower oil, for greasing the work surface and frying lettuce sauce of choice Instructions: In a bowl, mix the flour, baking powder, and salt. Add the honey, butter, and lukewarm water. Knead for 10-12 minutes until smooth. Cover and let it rest for 30 minutes. In a bowl, combine the milk, beaten egg, salt, cayenne powder, black pepper, and onion powder. Mix well. Wash and cut the chicken thighs into pieces. Add them to the milk mixture and mix well. Set aside. In another bowl, mix the cornstarch, flour, onion powder, black pepper, and salt. Fully coat the chicken pieces in the flour mix and place them on a sheet of parchment paper. Briefly freeze them to help the coating stick better. Divide the dough into 8 equal pieces of approximately 105 g each and shape them into balls. Grease your hands with oil and flatten a dough ball on a greased work surface (use about 25 ml of oil). Cover and let rest for 30 minutes. Grease the work surface again (about 15 ml of oil per piece) and place the dough on it. Using your fingertips, spread the dough from the center outward into a very thin sheet (about 38 x 35 cm). Regularly grease your hands to prevent tearing. Fold the top and bottom towards the center. Then fold in the sides to create a square and press lightly (about 20 cm wide). Press the dough slightly flat and place it on a baking tray lined with parchment paper. Fold the top and bottom towards the center again to form a rectangle. Bake the bread in a preheated oven at 200 °C (400 °F) for 20-25 minutes until golden brown. Keep an eye on the baking time, as ovens may vary. Heat a layer of sunflower oil in a frying pan over medium heat (175 °C/350 °F). Fry the chicken on both sides until golden brown and cooked through. Slice the bread open and fill with lettuce, crispy chicken, and sauce of choice. Tips: Let the dough rest for the full 30 minutes after kneading; this helps with shaping. Use plenty of oil: This prevents tearing and keeps the dough flexible. Freezing the chicken after coating helps the coating stick better during frying. Want an extra crispy layer? Dip the chicken back into the milk mixture and then into the flour mix again. The ideal frying temperature for chicken is 175°C (350°F) for a crispy crust without drying out the meat. Experiment with sauces! Try honey mustard, garlic sauce, or a spicy samurai or sriracha mayo for extra flavor.


صَـبـرت قـلبـي بـس قـلبـي مـاصـبـرْ#صلالة_محافظة_ظفار #بدون_هشتاق #بدون_موسيقي #اغاني_عمانية #اكسبلورexplore #صلالة
صَـبـرت قـلبـي بـس قـلبـي مـاصـبـرْ#صلالة_محافظة_ظفار #بدون_هشتاق #بدون_موسيقي #اغاني_عمانية #اكسبلورexplore #صلالة

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