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lisselapin

@jalisse_

7 months ago
Photo by lisselapin on March 29, 2026.
Photo by lisselapin on March 29, 2026.
Photo by lisselapin on March 29, 2026.
Photo by lisselapin on March 29, 2026.
Photo by lisselapin on March 29, 2026.
Photo by lisselapin on March 29, 2026.
Photo by lisselapin on March 29, 2026.
Photo by lisselapin on March 29, 2026.
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Posted On: March 30th 2026, 01:33 am
Tagged Users:
@dezzy.277
dezzy.277
@caliahchyane
caliahchyane
@taija956
taija956
A Night Out. ๐Ÿธ๐Ÿชฉ
Comments (15)
jeneenmosbah 7 months ago

jeneenmosbah

oh yeah body tea face tea ๐Ÿ˜ outfit TEA!!

jaydendw 7 months ago

jaydendw

Steppeddddd

taija956 7 months ago

taija956

๐Ÿ’—๐Ÿ’—๐Ÿ’—

arwen.gk_ 7 months ago

arwen.gk_

๐Ÿ˜๐Ÿ˜

sarah.kar 7 months ago

sarah.kar

Ugh left no crumbs

sarah.kar 7 months ago

sarah.kar

Teaaaa

theregovickyyy 7 months ago

theregovickyyy

Teaaa ๐Ÿ˜๐Ÿ˜๐Ÿ˜

t.awnyyy 7 months ago

t.awnyyy

Bombshell

t.awnyyy 7 months ago

t.awnyyy

๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜

_khaleyaaa 7 months ago

_khaleyaaa

Periodddd

caliahchyane 7 months ago

caliahchyane

office crush ๐Ÿ™ˆ

caliahchyane 7 months ago

caliahchyane

giving corporate baddie

caliahchyane 7 months ago

caliahchyane

comment media

_ethan.thompsonn 7 months ago

_ethan.thompsonn

๐Ÿ’ž

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@tasteatlas presents Mafroukeh at @hallabrafaat ๐Ÿ“ Tripoli, Lebanon ๐Ÿ‡ฑ๐Ÿ‡ง Crafted to perfection at the legendary Rafaat Hallab 1881, mafroukeh represents the pinnacle of Levantine pastry artistry. Born in Tripoli, the undisputed sweets capital of Lebanon, this opulent dessert exemplifies a centuries-old tradition of confectionery expertise. The foundation of the dish is a rich, velvety dough made from roasted semolina cooked down with clarified butter, sugar syrup, and floral essences of orange blossom and rose water. Hand-kneaded until soft and aromatic, the semolina base is delicately pressed into a plate and topped with a generous layer of fresh ashtaโ€”a traditional Lebanese clotted cream skimmed from simmering milk. Finished with a lavish dusting of crushed green pistachios, pine nuts, and fragrant candied orange blossoms, the dessert strikes a refined balance between the nutty warmth of the semolina and the cool, subtle sweetness of the cream. At Rafaat Hallab 1881, where recipes have been passed down for generations, mafroukeh remains an enduring symbol of North Lebanese heritage and hospitality.
๐Ÿ‘‹๐Ÿปโ€ชSaWaDIKa โก #sawadika
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