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İlayda Akkaya

@ilayda.akkaya

10 months ago
"Rabbim, yol sanadır..." 🤍 |@/yilmaz.erdogan | #yılmazerdoğan | #yilmazerdogan| |#viral #keşfet #İnciTaneleri|
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Posted On: December 22nd 2025, 09:39 am
"Rabbim, yol sanadır..." 🤍

|@/yilmaz.erdogan | #yılmazerdoğan | #yilmazerdogan|

|#viral #keşfet #İnciTaneleri|
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ilayda.akkaya 10 months ago

ilayda.akkaya

|#keşfetteyiz #fyp #keşfetteyim #kesfet| |#followforfollowback #foryoupage #like #fypシ| |#post #newpost #fypage #keşfetedüş #likesforlike| |#foryou|

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رباب وميسون انحذفوا من المنهاج! يمكنكم مشاهدة الحلقة الكاملة عبر الرابط الموجود في البايو #أخد_ورد #سوريا #تلفزيون_الثانية
Ofc @samizayn kicks @romanreigns while he’s down 👎🙄 #WWERaw
What's that dog? It's the Parson Russell Terrier 😍 The Parson Russell Terrier takes its name from the Reverend John Russell, a hunting clergyman, who inherited his interest in hunting and terriers from his father. In 1819, Revd John Russell bought Trump, a white bodied terrier with head and tail markings. She produced a legacy of sporting terriers, and is regarded as the founder of the breed. The Parson Russell Terrier was bred to go to ground and was often used as the earth dog for badger or fox. It is said that he had to be a handy size to go to ground, but also had to possess stamina and be sufficiently racy to keep up with hounds. Devotees of the breed formed clubs, kept their own registry with recorded pedigrees and ran their shows outside The Kennel Club's jurisdiction. However, some fanciers of the breed who wanted to join with The Kennel Club split away, and in 1983 drew up a breed standard based on that of Arthur Heinemann, who had been a disciple of the Reverend John Russell. The new club stated as its aim the promotion of the “genuine Jack Russell”. The Breed was formally recognised by The Kennel Club in 1990 as the Parson Jack Russell Terrier. However, in 1999, the breed name was changed to the Parson Russell Terrier to differentiate the two breeds. #ParsonRussellTerrier #PRT #dogsofinstagram #crufts
I feel like Nicole 💋 🎥 @connor.sbc Disfraz @fashionnova
Baked Hummus Comment BAKED HUMMUS to receive a link to this recipe and more Warm and inviting, this delicious oil-free Baked Hummus dip has a creamy chickpea base topped with roasted cherry tomatoes, olives, and optional toasted pine nuts for a nutty, crunchy finish. This is a fantastic dip for serving to family and friends, taking to a potluck, or keeping in your fridge for a few days for family snack times—if it lasts that long! Baked Hummus Ingredients: 3 cups cooked chickpeas, or two 15-oz cans, drained and rinsed ⅓ cup (2.67 oz) freshly squeezed lemon juice ⅓ cup (2.67 oz) tahini 3 garlic cloves 1 cup (8 oz) water (purified or spring) Sea salt, to taste (optional) Freshly ground black pepper, to taste (optional) 2 tbsps roughly chopped pitted botija or kalamata olives 1 cup cherry tomatoes, halved 2 tbsps pine nuts (optional) 2 tbsps roughly chopped fresh parsley Directions: Preheat the oven to 425°F/220°C. Add the cooked chickpeas, freshly squeezed lemon juice, tahini, garlic, and 1 cup of water to a blender. Blend until completely smooth and creamy, adding more water as needed to reach a soft, spreadable consistency. The hummus should be smooth and creamy yet not runny. Season with sea salt (if using) and freshly ground black pepper (if using) to taste, then blend again briefly. Spread the hummus evenly into a small oven-safe baking dish (about 8 x 6 inches or similar), using a spatula to smooth the top. Sprinkle the roughly chopped olives over the surface, pressing them in slightly so they’re partially submerged. Scatter the halved cherry tomatoes evenly on top. Place the dish in the oven and bake for 15 to 18 minutes, until the hummus is warmed through. Remove the dish from the oven. If using pine nuts, sprinkle them evenly over the top and return the dish to the oven. Bake for an additional 2 to 3 minutes, watching carefully, until the pine nuts are lightly golden and fragrant. Pine nuts can burn quickly and become bitter, so keep a close eye on them. Remove from the oven and let it cool slightly. Just before serving, sprinkle the chopped fresh parsley over the top. Comment BAKED HUMMUS to receive a link to this recipe and more
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