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@chawaaa6: Ahhh lam danga❤️‍🔥.#CapCut #foryou #tiktok #کرکوک__اربیل_سلیمانی_دهوك_هەڵەبجە #fyp @TikTok

Chawaaa🤎
Chawaaa🤎
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Region: IQ
Wednesday 29 October 2025 17:53:05 GMT
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Comments

i8arr0
𝘼𝙡𝙖𝙖.🍁 :
karkuk qodsi kurdstan😍 slaw la shara 7ayataka
2025-11-04 19:16:37
0
pa4re.3x
﮼بەرخۆلە🐼:) :
Axr xalm au danga hadaya🙂?!
2025-10-30 13:41:22
11
sham4m4_01
🦋 :
karkukim bas labar au xhoshawet❤
2025-11-03 20:34:04
2
supar_tiktok1
edit_tiktok🖤.! :
نافی ئەم گۆرانێە جەس برا❤
2025-10-30 04:31:02
4
sano.054
𝐒𝐡𝐞𝐧𝐞𓆩🖤⃤𓆪 :
shorja 🗿
2025-10-30 14:09:42
4
shellbe096
Shellbe🫶🏻❤️ :
فةقةد شورجة
2025-11-02 20:07:12
1
mohamad.m2006
7aMa🖤 :
الله❤براستێ هایدە یانێ طریق بغداد ❤️🥹شەوانێ کەرکوک ❤
2025-10-30 15:19:26
2
ll.qmr
,ِقمر🌑 :
برای من ئەوە هایدە نیە حەمیرایە بۆزانیاریت🤦🏻‍♀️🫡
2025-10-30 22:40:52
2
_o7pj
𝐘𝐎𝐔𝐒𝐈𝐅 𖠛 :
شۆرجەکەم ♥️.
2025-11-03 20:49:34
0
azhin160
𝐀𝐳𝐡𝐢𝐧160 :
Jwani kirkuk hamukat taybata
2025-10-30 23:32:21
2
merai_7aji.2
𝟭𝟮:𝟬𝟬 :
جييه بوو متعم حمه ناصر ده رجيت 😂💔
2025-10-31 20:12:11
0
s_h_y_a_w1
𝑆ℎ𝑦𝑎𝑤🤎^ :
Shexa aua Mohsen lorstanya
2025-10-31 21:51:42
1
dler_mhammad
Dler_mhammad :
شۆرجە
2025-10-30 16:23:37
1
hamakarkuke02n
𝖧𝖺𝟦𝖺𝗆𝖺𝖺~🤎, :
kirkuk🥹
2025-11-01 00:18:58
2
arwanmhmad
Arwan Mhmad :
خۆشترین شوێنی کەرکوک❤
2025-10-31 15:06:09
0
ahmadhz14
Ahmad :
شاره حياتكه 🌹🌹
2025-10-30 09:35:47
1
aroali693
𝙰𝚛𝚘.𝚖 𓆩🇹🇯⃤𓆪 :
gean 🥰🌹
2025-10-30 10:00:14
1
dler_mhammad
Dler_mhammad :
کەرکوک و جوانی❤
2025-10-30 16:23:28
1
dina_alan0
♥️, :
شۆرجەکەمم🖤👀(،
2025-10-31 15:59:19
3
kgxkarkuky
𝐡卂 Ⓜａ 🖤 :
🖤👏
2025-10-30 05:00:22
2
catlinaaaa27
Lavin :
😍🤍
2025-10-29 19:43:42
2
sakar.jabr
﮼ساکار :
@﮼شایار🖤. @﮼هەنە♥️. 😇
2025-11-01 15:28:30
1
shazadayshyn
BAXAN💍❤️ :
@아레완
2025-11-01 11:31:48
1
xapo220
XAPO𓆩🖤⃤𓆪 :
❤❤
2025-10-30 12:17:51
1
bax8983
Bax😘😘 :
🥺🥺🥺👏👏👏
2025-10-30 07:44:40
1
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Pork Belly Burnt Ends with butterscotch and miso glaze. Ingredients 2kg pork belly, skin removed 2 tsp sea salt 1 tbsp brown sugar ¼ tsp chilli powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp cracked black pepper kimchi mac and cheese, to serve (Add link to recipe) Miso butter 125g unsalted butter 110g (½ cup) brown sugar 1 tbsp soy sauce 2 tbsp rice vinegar 3 tbsp white miso 100ml thickened cream Method Step 1: Prep the pork Slice the pork belly into 3cm cubes. Combine the salt, brown sugar, chilli powder, garlic powder, paprika and pepper in a small bowl, mix well. Transfer to a shaker jar if you have one. Shake the seasoning over the pork, turning the pork over to coat evenly on all sides. Place the pork pieces on a wire rack over a tray in a single layer. Step 2: Cook the pork Preheat a smoker to 120°C (250°F)(or your oven if you don't have a smoker). Place the tray of pork in the centre of the smoker and cook for 3 hours with the lid closed. Step 3: Make the glaze Heat a large, cast iron tray on the stovetop over a medium heat. Add the butter, sugar, soy, vinegar and miso and whisk until melted and well combined. Bring to a simmer. Whisk in the cream, then continue simmering until the glaze starts to thicken slightly. Step 4: Finish and serve Remove the pork from the smoker and add to the tray with the glaze. Increase the smoker temperature to 150°C (300°F). Toss the pork gently to combine, then return to the smoker for 30 minutes. Stir pork every 10 minutes to mix through glaze as it begins to get sticky. Remove pork from the smoker and serve coated in sauce with some Wombok slaw and Kimchi mac and cheese on the side. Enjoy! #cooking #smoker #bbq #Recipe
Pork Belly Burnt Ends with butterscotch and miso glaze. Ingredients 2kg pork belly, skin removed 2 tsp sea salt 1 tbsp brown sugar ¼ tsp chilli powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp cracked black pepper kimchi mac and cheese, to serve (Add link to recipe) Miso butter 125g unsalted butter 110g (½ cup) brown sugar 1 tbsp soy sauce 2 tbsp rice vinegar 3 tbsp white miso 100ml thickened cream Method Step 1: Prep the pork Slice the pork belly into 3cm cubes. Combine the salt, brown sugar, chilli powder, garlic powder, paprika and pepper in a small bowl, mix well. Transfer to a shaker jar if you have one. Shake the seasoning over the pork, turning the pork over to coat evenly on all sides. Place the pork pieces on a wire rack over a tray in a single layer. Step 2: Cook the pork Preheat a smoker to 120°C (250°F)(or your oven if you don't have a smoker). Place the tray of pork in the centre of the smoker and cook for 3 hours with the lid closed. Step 3: Make the glaze Heat a large, cast iron tray on the stovetop over a medium heat. Add the butter, sugar, soy, vinegar and miso and whisk until melted and well combined. Bring to a simmer. Whisk in the cream, then continue simmering until the glaze starts to thicken slightly. Step 4: Finish and serve Remove the pork from the smoker and add to the tray with the glaze. Increase the smoker temperature to 150°C (300°F). Toss the pork gently to combine, then return to the smoker for 30 minutes. Stir pork every 10 minutes to mix through glaze as it begins to get sticky. Remove pork from the smoker and serve coated in sauce with some Wombok slaw and Kimchi mac and cheese on the side. Enjoy! #cooking #smoker #bbq #Recipe
ولا عايزها و لا عايز غرها #h_amo_ahmed
ولا عايزها و لا عايز غرها #h_amo_ahmed

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