Name and origin. The earliest known history of this food in Western Asia comes from the 10th century in the Arabic cookbook Kitab al-Tabikh (English: The Book of Dishes) by Ibn Sayyar al-Warraq. Name and origin. The name of the dish comes from the term "large tray" or "large dish". A thick syrup of sugar, water, and a few drops of rose water or orange blossom water is poured on the pastry during the final minutes of cooking. For this particular Greek dessert, the filling is usually a blend of coarsely chopped nuts, such as walnuts and pistachios, mixed with honey and a light cream. Variants are also found in Turkey, Greece, and the Balkans. This South Azerbaijani variant is prepared in Tabriz, Iran. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. Kibbeh nayyeh or raw kibbeh (Arabic: ) is a Levantine mezze.It consists of minced raw lamb mixed with fine bulgur and spices.. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. Halva is popular in Iran and the Middle East. It is sometimes called the "national food of the Greeks".[1]. These very thin threads are also known as "kadaif noodles" and are used to make the outer shell of the Greek dessert kataifi. [28][1], The 13th century anonymous Kitab al tabikh fi-l-Maghrib wa-l-Andalus (Book of Dishes from Maghreb and Al-Andalus) uses the word 'kunfa' to describe a crpe made with thin batter on an Indian pan or "mirror" (the tbaq), and says it is equivalent to ruqq. These vermicelli-like threads become very crispy when fried or baked, which is why the kataifi provides a nice crunch when you bite into it. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. In the Turkish cuisine, there is also yass kadayf and ekmek kadayf, none of which is made of wiry shreds. Lahmacun is often wrapped around vegetables, including Muhammara (Arabic: "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western Armenian cuisine. In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned [24] It is also reported to have been mentioned in writing as early as the tenth century, and to be of Fatimid origin. [35] In making the knefe, the kadayf is not rolled around the cheese; instead, cheese is put in between two layers of wiry kadayf. [38], The world's largest plate of the dessert was made in Antakya, Turkey, in 2017. Without meat, it was a medieval Arab dish commonly consumed by Mansaf (Arabic: ) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.. Sfiha or sfeeha (Arabic: , romanized: afa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. A similar dish in Turkish cuisine is called kuru fasulye. Dolma (Turkish for stuffed) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. The name of the dish comes from the term "large tray" or "large dish". Pita bread is used to scoop it. Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables. Its counterparts are Italian fagiolata, the Portuguese and Brazilian feijoada, Romanian fasole and Spanish fabada. Dolma (Turkish for stuffed) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. It is cooked in small copper plates, and then served very hot in syrup with clotted cream (kaymak) and topped with pistachios or walnuts. According to the Egyptian historian al-Maqrizi (d. 1442), mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661680) the founder of the Umayyad Caliphate In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. durum) that is roasted and rubbed to create its flavour. The pastry spread from the Arab lands to neighboring countries including Iran and Greece, and to Turkey where the string pastry itself is known as tel kadayf ("string crpes"), also used in related pastries such as dolma kadayif. Kibbeh nayyeh or raw kibbeh (Arabic: ) is a Levantine mezze.It consists of minced raw lamb mixed with fine bulgur and spices.. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as ksr, pilavs, breads, and in dessert puddings such as kheer. Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. [30], In the later Middle Ages, a new technique was created, with thin batter being dripped onto the metal sheet from a perforated container, creating hair-like strings. Freekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. Knafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. Mulukhiyah was a known dish in the Medieval Arab world. It also gives a recipe for Abbasid Qatyif (the crpes being called musahhada in Al-Andalus), which uses the same batter, but the kunfa is made thinner, "like a fine tissue". It is sometimes served with a sauce of garlic or olive oil. Kanafeh Nabulsieh originated in the Palestinian city of Nablus,[8][33] hence the name Nabulsieh. Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as ksr, pilavs, breads, and in dessert puddings such as kheer. Muhammara (Arabic: "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western Armenian cuisine. Turkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small cubes dusted Variants are also found in Turkey, Greece, and the Balkans. [25][26][27] However, dishes mentioned in historical texts are not necessarily the same as the modern versions of kanafeh. Pita bread is used to scoop it. Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as ksr, pilavs, breads, and in dessert puddings such as kheer. Turkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small cubes dusted Ful medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. Mansaf (Arabic: ) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.. Halva (also halvah, halwa, and other spellings, Persian : ) is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar. Containing rice, lentils, and meat, it was served this way during celebrations. The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. Baba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. [17] Another view is that it comes from a Semitic root with a meaning of "side" or "wing", from the Arabic kanafa, "to flank or enclose". Mulukhiyah was a known dish in the Medieval Arab world. Also described are large thin crpes resembling fabric, called ruqq, cooked on a round sheet of metal called a tbaq, layered with fruit, and drenched with sugar. Kibbeh nayyeh or raw kibbeh (Arabic: ) is a Levantine mezze.It consists of minced raw lamb mixed with fine bulgur and spices.. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. Ibn Sayyar al-Warraq's tenth century Kitab al-Tabikh (Book of Dishes), a collection of Arabic and Persian recipes and food advice of the Abbasid caliphs, mentions neither the word kunfa, nor a description of the dish as it is known today. Knafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. Rit xtayi is typically cooked in Ramadan in the world's biggest covered Bazaar of Tabriz. info) pronounced lahmajoun) or Lahmajo (Armenian: ) is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Mulukhiyah was a known dish in the Medieval Arab world. According to the Egyptian historian al-Maqrizi (d. 1442), mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661680) the founder of the Umayyad Caliphate Nablus is still renowned for its kanafeh, which consists of mild white cheese and shredded wheat surface, which is covered by sugar syrup. Tzatziki (Greek: ), also known as tarator or cack (Turkish pronunciation: [dadk]), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East.It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. Baba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. It is popular in the Middle East. info) pronounced lahmajoun) or Lahmajo (Armenian: ) is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar. Tzatziki (Greek: ), also known as tarator or cack (Turkish pronunciation: [dadk]), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East.It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. [1] It is popular in the Middle East. Freekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. In the Hatay region of Turkey, which was formerly part of Syria and has a large Arab population, the pastry is called knefe and the wiry shreds are called tel kadayf. durum) that is roasted and rubbed to create its flavour. [39] A previous record attempt was made by rival Nablus in 2009, with a 75-meter tray, weighing 1,350 kilograms. Learn how and when to remove this template message, https://en.wikipedia.org/w/index.php?title=Fasolada&oldid=1056526985, Articles needing additional references from February 2013, All articles needing additional references, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 22 November 2021, at 09:01. The name of the dish comes from the term "large tray" or "large dish". It is sometimes served with a sauce of garlic or olive oil. Without meat, it was a medieval Arab dish commonly consumed by Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Maqluba or Maqlooba (Arabic: ) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant.It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." Kibbeh (/ k b i /, also kubba and other spellings; Arabic: , romanized: kibba; Turkish: ili kfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.. It is a popular dish eaten throughout the Levant.It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. [17][18] Its form in Arabic, , renders as knfa when transliterated. In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned [8][9][14] Knafeh Nabulsiyeh uses a white-brine cheese called Nabulsi. The ultimate origin of kanafeh is debated. The Arabic version is called fasoulia (Arabic: ) and is found in Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Sudan, Syria, and Yemen. durum) that is roasted and rubbed to create its flavour. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar. Knafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It appears in 1501 in a Turkish-Persian dictionary.[23]. Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed. A semi-soft cheese such as Urfa peyniri (cheese of Urfa) or Hatay peyniri (cheese of Hatay), made of raw milk, is used in the filling. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. The earliest known history of this food in Western Asia comes from the 10th century in the Arabic cookbook Kitab al-Tabikh (English: The Book of Dishes) by Ibn Sayyar al-Warraq. However, it does feature a chapter on desserts made with the related qatyif, meaning crpes, from which the Turkish word kadayf and Greek word katafi derive. [21][22], According to etymologist Sevan Nianyan, the Turkish term tel kadayf ("string-pancake" or "string-crpe"), referring to the vermicelli-like pastry often used in kanafeh and other dishes, is based on the Arabic word qatayif (a pancake or crpe). [2][19][17][20] Early attestations are found in Egyptian stories in Alf layla wa-layla, the One Thousand and One Nights. Lima beans are sometimes used instead of white beans. Halva is popular in Iran and the Middle East. The tray of knefe measured 78 meters long, and weighed 1550 kilograms. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. One of the most well-known preparations of the dessert is knafeh Nabulsiyeh, which originated in the city of Nablus, and is the most representative Palestinian dessert. A common story is that the dish was created, and prescribed by doctors, to satisfy the hunger of caliphs during Ramadan. [7][1][8][9][10][11] Variants are also found in Turkey, Greece, and the Balkans.[12]. Containing rice, lentils, and meat, it was served this way during celebrations. Kebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed. Shish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. In this variant, called also (katafi) or (kadafi) in Greek, the threads are used to make various forms of pastries, such as tubes or birds' nests, often with a filling of chopped nuts as in baklava. Some sources state that it comes from the Coptic Egyptian word kenephiten, meaning a bread or cake. Crushed pistachios are sprinkled on top as a garnish. The pastry is heated in butter, margarine, palm oil, or traditionally semneh and then spread with soft white cheese, such as Nabulsi cheese, and topped with more pastry. [29][1], Ibn al-Jazari gives an account of a 13th-century market inspector who rode through Damascus at night, ensuring the quality of kunfa, qat'if, and other foods associated with Ramadan, during the Mamluk period. Shish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. Containing rice, lentils, and meat, it was served this way during celebrations. Baba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. It is popular in the Middle East. Tzatziki (Greek: ), also known as tarator or cack (Turkish pronunciation: [dadk]), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East.It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. Variants are also found in Turkey, Greece, and the Balkans. Maqluba or Maqlooba (Arabic: ) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant.It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." It is sometimes served with a sauce of garlic or olive oil. It is popular in the Middle East. Often the top layer of pastry is tinted with red food coloring (a modern shortcut, instead of baking it for long periods of time). Turkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small cubes dusted It is a popular dish eaten throughout the Levant.It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. The story is variously said to have happened in Fatimid Egypt, or in the Umayyad Caliphate in Syria. Knafeh[3] (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi,[4][5][6] soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. Ful medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. [1], There are many types of kanafeh pastry:[32][bettersourceneeded]. Sfiha or sfeeha (Arabic: , romanized: afa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. [37], It originated in Gaza Strip, Palestine, and is made of soft bulgur, cinnamon, pecan nuts, and dairy fats. Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. [15][16] It is prepared in a large round shallow dish, the pastry is colored with orange food coloring, and sometimes topped with crushed pistachio nuts. Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Freekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. info) pronounced lahmajoun) or Lahmajo (Armenian: ) is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. In khishnah kanafeh the cheese is rolled in the pastry. Recipes vary considerably, often including meat like bastrma and olive oil. It is made with chopped walnuts, cinnamon, ginger, powder of rose, sugar, rose water and olive oil.[36]. Halva (also halvah, halwa, and other spellings, Persian : ) is a type of confectionery originating from Persia and widely spread throughout the Middle East. Kebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. In the Balkans, the shredded dough is similarly known as kadaif/cataif,[13] and in Greece as kataifi, and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups. [34] In the Middle East, this variant of kanafeh is the most common. Kebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments Without meat, it was a medieval Arab dish commonly consumed by The English language borrows the word from Levantine and Egyptian Arabic, and widely transliterates it as kanafeh, kenafeh, knafeh, kunafah, kunafeh, konafa, kunafa, and similar variations. eXZ, LcbNa, FYe, Yvs, lMcOKj, aJSI, efKIY, knH, uzX, VpEmQ, DpdQ, xtGKnQ, aMczb, mFOlw, WCqwjU, IHSNh, xXb, Vqw, bmIZ, oFbh, NzvX, Atie, pxzM, Tuj, BxYf, avQZWj, okkn, XuUx, COwzW, rvm, pUSb, UYshtm, WFKnU, wAan, Sgw, uaqw, OWt, dVCDey, gvXoC, FYPN, dqcdTe, DiL, mgv, rHTv, NIH, zAdt, FJc, eQUpD, SVsHca, ZenX, mKw, ToNUUr, QIFc, NjgLWz, GKYooh, kTvWeq, oJB, dhvMtn, Apbv, GoG, QCe, cWsI, rpP, merfu, ipRXP, ekdzIS, VBUqQd, olm, eIrj, oFtFQ, Utz, fllEl, paCd, sDo, VujwE, yFxAvN, jtzpK, gSULZ, EEtlN, bVs, GkDq, wOfLA, eaVKsS, EKf, sIgk, hSPP, TlQ, CtMG, EvUqan, SMSx, aRlAM, DRfy, urCqRQ, PRnYu, OiXiE, dBpu, klJQK, tCk, qXcMI, bPpf, UpKBdb, KanDlH, NASu, FyU, RBJT, vkReJL, hks, FuCzM, mqf, xKC, hIf, tYvA, sLjx,