00:00It's not a bad habit, but it's how they do it
00:02No one's booling and no one's that's a bad habit
00:05And the fat one's
00:06The fat one's a leg that you need to cook and cook
00:09With the milk milk and then it's just a lass
00:12And you put it on the bottom
00:12And you can practice for 45 days a lot
00:14When you take the flavor
00:15And this is where it's very effective
00:17To make it in some places
00:19At first, they're keeping the fat in a moreked
00:22But today that we're trying to keep the fat
00:24Or plastic or plastic
00:25It's because of the farmers
00:26But in terms of the vapor
00:28So it's probably going to be the chanad, the kubab, the soda, the odor, and the water.
00:34Before cooking it, it's probably going to cook it in the water to save the milk.
00:37After cooking it, it's going to cook it in a different way.
00:39Like the maceboos or the berryani, or in a water-dafi or a lemon or a lemon or a lemon
00:44or a lemon.
00:45Now, after a whole month of eating the milk in Ramadan, we're going to cook it in the first year.
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