Here, weve rounded up ten of our favourite vegetarian Ottolenghi recipes, from a creamy mushroom lasagne to baked rice with mint and pomegranate. But all this recent playing about with heavenly kibbeh got me thinking about a version for my veggie friends. Use wet hands to help the bulgur not stick to them. Add the flour, a tablespoon of oil, a quarter-teaspoon of salt and a pinch of black pepper and, with your hands, work into a pliable mixture that just holds together. Step 5 - bottom layer. Cook for about 20-25 additional minutes. STEP 4: Add salt, paprika, crushed red pepper flakes, cumin, and coriander. Roughly flatten out the salad with a palette knife, creating a wave-like pattern on the surface, then scatter pomegranate seeds over and about. Yotam Ottolenghi's rice and mung bean kubbeh. Add freshly squeezed lemon juice of half a lemon. Mash the potatoes with a masher or rice them until smooth. Place in a large bowl and set aside. 2022 Guardian News & Media Limited or its affiliated companies. There are a few variations, but herswere both Syrian: Kibbehbi Saneeyeh (baked kibbeh) and kibbehballs. 1995 - 2021 Penguin Books Ltd. Serves four. "VEGETARIANS in general don't like me," Yotam Ottolenghi said ruefully. Remove the kibbeh from the oven, spread the sauce on top, sprinkle with pine nuts and parsley, and return to the oven. Heat the oven to 180C/350F/gas mark 4. Bake for 20 minutes, or until the meat browns further and is very hot. Written by MasterClass. Remove from heat and fluff bulgur wheat with a fork. This recipe is a very nontraditional variation of Kibbeh. While the kibbeh is in the oven whisk together the tahini, lemon juice, 3 & 1/2 tablespoons of water and a pinch of salt. More or less a lamb cake (or lentil cake) - trust me on this one: Open Kibbeh. The pounding of the meat and wheat in a stone or metal mortar with a heavy metal pestle is a sound that awakens one in the morning and lulls one to sleep in the afternoon". Mr. Ottolenghi is no crusader for snout-to-tail eating, engraved . Dec 31, 2020 - This Pin was discovered by Megan. For a vegetarian version, make sure to source rennet-freeStilton (check the ingredients list to be sure). Explore. In the food processor place the onion, red pepper and potato and puree to a smooth mass. Put the pearl barley in a small saucepan, cover with water and boil for 30-35 minutes, until tender but still with a bite. The substitutions are pretty straightforward. Mine is a bit like a pie. Topped with bulgar, herbs, olives and almonds, this dish can be served as a main course or as part of a sharing feast. This one-potaubergine, cherry tomato,and lentil stew is bursting with flavour and couldnt be easier to put together. This is the result. I use both, and then go to town by garnishing the dish with pomegranate seeds, too. Add the potatoes and carrots. Make your own chermoula spice mix in this recipe by blendinggarlic, cumin, coriander, chilli, paprika, preserved lemon and olive oil it works wonders forpacking the aubergineswith flavour. In the south of Turkey, near the Syrian border, they tend to use pomegranate molasses instead of lemon juice in their kisir. Ottolenghi Recipes - http://www.amazon.co.uk/Jerusalem-Sami-Tamimi/dp/0091943744/ref=sr_1_2?s=books&ie=UTF8&qid=1345468060&sr=1-2 - Yotam Ottolenghi and Sami. There's a great recipe in Yotam Ottolenghi's Jerusalembookfor open kibbeh, where the lamb mix is baked on a bulgar wheat base, then covered in a tahini sauce and baked again. Ridiculously good. Last updated: Sep 24, 2022 2 min read. Some shape this salad into patties, to create a vegetarian version of the Lebanese dish kibbeh nayyeh (lamb and bulgur tartar), but I prefer it loose, a bit like a couscous salad. Plenty: Vibrant Vegetable Recipes from London's Ottolenghi . Put the rice in a sieve and rinse under the cold tap until the water runs clear. Leave to drain for five minutes, then transfer to a medium saucepan . "When you don't live somewhere for a long time," said chef Yotam Ottolenghi, "it's exciting to come back and relive . In this video Yotam Ottolenghi and Sami Tamimi show how to cook an open kibbeh, a classic Middle-Eastern dish cooked in an untraditional way. Flatten and smooth top layer onto the bottom layer. How to Make Homemade Vegetarian Kibbeh. A traditionally Tunisian dish, this version of shakshukauses harissa for an additional kick. Get our latest recipes, features, book news and ebook deals straight to your inbox every week, The Happy Foodie, from Penguin, brings our community of world-leading cookery writers into your kitchen. Remove the kibbeh from the oven and spread the tahini over the top (closer to the edges than in my picture! Read on here to find 9 more vegetarian ingredients to help you cook meat-free every day. STEP 5: When cool enough to handle, add cilantro/parsley and form into football-shaped kibbeh using walnut-sized . It makes a luxurious side dish, but can be happily enjoyed as the main event. Chop the parsley finely and place in a bowl with the spring onion, garlic, cashew nuts, green pepper, allspice, lemon juice, olive oil and cooked pearl barley. Hardcover. Be sure to use a vegetarian Caerphilly. Break the feta into rough pieces about 2cm in size, and mix in a small bowl with the olive oil, za'atar, coriander seeds and cumin. The kibbeh balls were hollowed out, filled with the minced beef filling and then pressed shut. Rich, creamy and packed with cheese, this is a pan full of comfort. It's a. Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday. In two small saucepans, cook the quinoa and lentils according to instructions. Spicy roast lamb, tarte tatin: Yotam Ottolenghi's last-minute one-pot Easter recipes. Whisk together the tahini, lemon juice, 50ml of water and a pinch of salt you're after a very thick, yet pourable sauce. Today. your own Pins on Pinterest Heat 4 tbsp of olive or rapeseed oil in a large frying pan. It's a. Add the molasses . May 11, 2017 - This impressive vegetarian dish is not only tasty but also light on the washing up, which is always a good thing! Check the bulgur to see if all the water has been absorbed (strain if not). Cook on medium heat, covered, for about 20 minutes. Stir to combine. Add sugar, soup mix, spices and black pepper, white pepper and salt and mix well. The baked version was layered with pine nuts and minced beef, drizzled with butter and oil and baked. Registered number: 861590 England. No wonder it's a favourite dish of their home city, Jerusalem, Original reporting and incisive analysis, direct from the Guardian every Serve warm or at room temperature with a sharp salad like the one on the right. A great packed lunch or sideto roasted root vegetables. Saut the garlic, onion and chilli on medium-high heat until soft, remove from the pan, return it to high heat and add the lamb. Spread the lamb mix evenly on top and press down. ), sprinkle with the nuts and parsley and return to the oven for 10-12 minutes, until the tahini sauce has a little . Using layers instead of mixing the bulgur, ground meat (lamb or beef), spices and pine nuts. 1 week ago amazon.com Show details . Touch device users, explore by touch or with swipe gestures. 40g pearl barley100g feta1 tbsp olive oil1 tsp za'atar tsp coriander seeds, lightly toasted and crushed tsp ground cumin80g parsley, leaves and stems4 spring onions (about 40g in total), finely chopped2 garlic cloves, crushed40g cashew nuts, lightly toasted and crushed roughly1 green pepper, deseeded and cut into 1cm dice tsp ground allspice2 tbsp lemon juice60ml olive oil Salt and black pepper. The result is a rich, nuttydelight. One by one. Fluffy, saffron couscous toppedwith a mountain of spiced,roasted root vegetables flavoured with harissa, preserved lemon and fresh coriander, this really is the ultimate couscous towarm you up during the cold months. Preheat oven to 200/180 fan/gas mark 6. Yotam Ottolenghi is chef/patron ofOttolenghi and Nopi in London. Then, add frozen kubbeh carefully, one at a time. Preheat oven to 400F. Kibbeh comes in all forms, but most feature bulgur and meat. Coat an 8 inch springform pan with a thin layer of oil. Mix well together and season to taste. Feed your appetite for cooking with Penguins expert authors. An indulgent starter or main course, this combination of sweet membrillo,salty Stilton and nutty squash is irresistible. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA UK. Bring to a boil, remove the pan from the heat and stir in the bulgur. Make your own chermoula spice mix in this recipe by blending garlic, cumin, coriander, chilli, paprika, preserved lemon and olive oil - it works wonders for packing the aubergines with flavour. . Yotam Ottolenghi is chef/patron at Ottolenghi in London. Today. Add the tomato paste and cook over medium heat for two minutes, stirring all the while with a wooden spoon. Awarded 'Best Charity Cookbook in the World' - Gourmand World Cookbook Awards 2017, Featured on BBC Radio Bristol & Wiltshire. Here's my take on a Turkish classic. Intensely savoury, salty, and oily anchovies are often overlooked, but chef Ottolenghi uses them to add a punch of flavour to many dishes. Kibbeh was one of my Mum's favourite family dishes and it maderegular appearances at ourdinner table. In two small saucepans, cook the quinoa and lentils according to instructions. Copyright 2020 Yalla Let's Eat. While the bulgur wheat is cooking, pulse the onion, parsley, half of the lemon juice (1/4 cup), red pepper, and tomatoes in a food processor. 1. See more ideas about ottolenghi, ottolenghi recipes, yotam ottolenghi recipes. Add cold water, cover the pot and bring to a boil. I'm not surewhir of myfood processoris quite soalluring,but I can live with that. When autocomplete results are available use up and down arrows to review and enter to select. In this simple but highly effective recipe, lashings of chilli yoghurt and a vibrant coriander sauce bring the roasted squash to life. Step 6 - adding top layer. Place the bulgur in a bowl and soak with the boiled water for at least two hours. Line a 20cm loose-bottomed cake tin with greaseproof paper. Plenty of sweet tomato and spice take this one-pan brunch recipe to the next level. Drizzle olive oil over the top and finish with the mint and the extra spring onion. 2. It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert.. An English recipe, published in 1591, describes "pudding in a Carret [] root" that is essentially a stuffed carrot with meat, shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove . Pinterest. From the book. Leave to cool to room temperature. Kibbehis a carnivore's dream andone of my favourite Middle Eastern treats. Here are 10 recipes to try in Rukmini Iyers new cookbook, India Express. Yotam Ottolenghi has long championed colourful, flavour-packed meals that put more plants(and less meat) at the centre of the plate. Full recipe at http://w. Pinterest. Remove the sides of the tin and carefully cut the kibbeh into slices. Heat the oven to 350F. Remove everything from the pan, then add the carrots and mushrooms and cook until tender. Step Eight Bake in a preheated oven of 180C (356F) for about 55 minutes or until browned and not soft. Thelamb is replaced with lentils, carrots and mushrooms, all wrapped in the same spices: allspice, cinnamon and ground coriander. Saut chopped onions, peppers, and garlic until soft. Line a loose bottomed cake tin with greaseproof paper. Push firmly into the base of the tin so that it is compacted and level. These silky roasted aubergines are piled with tangy buttermilk sauce, topped with a scattering of jewel-like pomegranate seeds and a sprinkling of zaatar. These are all dishes that can be made for dinner,spanning Ottolenghis best cookbooks, from Plenty and Plenty More to more recent releases, including Ottolenghi FLAVOUR and Ottolenghi Test Kitchen: Shelf Love. Jun 3, 2014 - Kibbeh comes in all shapes and forms, but one thing they all have in common is that they're very, very tasty. Serves four. Serve with thick yoghurt and plenty of good white bread. All rights reserved. Spread the vegetable mixture evenly on top and push it firmly down. Here's my take on a Turkish classic. April 26, 2011. The base uses quinoa instead of bulgar wheat to provide someprotein and nutty goodness. Cold buckwheat noodles, fresh mangoand a sweet-sharp dressing of toasted sesame oil, zingy lime, chilli, garlic and rice vinegar make for a starter that is packed with flavour. Line a loose bottomed cake tin with greaseproof paper. From simple mince pies and Christmas pudding, to an ultra easy three-ingredient Christmas cake, these are the best easy Christmas bakes. In the south of Turkey, near the Syrian border, they tend to use pomegranate molasses instead of lemon juice in their kisir. Discover (and save!) Return the onion mixture to the pan and add the cooked lentils, spices, coriander, half of the pine nuts and parsley,pomegranate molasses, salt and pepper. Essential Ottolenghi [Special Edition, Two-Book Boxed Set]: Plenty More and Ottolenghi Simple. Claudia Roden elevated it to mystical heightsin her 1960s Book of Middle Eastern Food: "The daily life of (Syrian and Lebanese) people revolves around its preparation, a dramatic ritual. Push firmly into the base of the tin so that it is as compact and level as possible. ere's my take on a Turkish classic. Bring to a boil then reduce to low. From charred lettuce to stuffed peppers: Yotam Ottolenghi's recipes for grilled vegetables. Before serving, sprinkle with the sumac and a drizzle of olive oil. Once combined, cover and let the shell dough rest in the fridge until ready to assemble. Serve with sumac and a swirl of olive oil, sliced like cake. Original reporting and incisive analysis, direct from the Guardian every morning, Yotam Ottolenghi's recipe for kisir Photograph: Colin Campbell/Guardian. Remove the kibbeh from the oven, spread the sauce on top, sprinkle with pine nuts and parsley, and return to the oven. Add the chopped fresh tomatoes, leave them to simmer on a low heat for four minutes, then add the water. By clicking Submit, I consent to you using my details to send me The Happy Foodie newsletters, and confirm I have read and understood Penguin Random House's, The Ottolenghi Test Kitchens Curried Cauliflower Cheese Filo Pie, Yotam Ottolenghis Spicy Mushroom Lasagne, here to find 9 more vegetarian ingredients to help you cook meat-free every day, Ottolenghis Squash with Chilli Yoghurt and Coriander Sauce, Yotam Ottolenghis Sweet and Sour Sprouts with Chestnuts and Grapes, Chermoula Aubergine with Bulgar and Yoghurt, Yotam Ottolenghis Baked Mint Rice with Olive and Pomegranate Salsa, Love The Roasting Tin? Vegetarian Aubergine Pasta, Rice & Grains Salad Soups Meat Chicken Fish & Seafood Cakes & desserts OTK Summer recipes Ottolenghi Classics Festive Recipes Bridget Jones's pan Papardelle With Rose Hariss morning, Available for everyone, funded by readers. It seemed an improbable statement. Touch device users, explore by touch or with swipe gestures. Stir in the frozen peas and cook until heated through, about 2 minutes. Add the flour, 1 tbsp olive oil, salt & pepper and mix together well. All rights reserved. Vegetarian open kibbeh. by Yotam Ottolenghi | Nov 5, 2019. Gently mix together and leave to marinate while you prepare the rest of the salad. 2 weeks ago ottolenghi.co.uk Show details . Preview / Show more . Saut the garlic, onion and chilli on medium-high heat until soft, remove from the pan, return it to high heat and add the lamb. Yotam Ottolenghi interview: 'If I didn't use more unusual ingredients, people wouldn't read me', Yotam Ottolenghi introduces his new recipe book, Jerusalem - video, Yotam Ottolenghi: roast sweet potatoes with figs - video. Combine them and the bulgur in a very large bowl with the grated onion, salt, black pepper, allspice, cinnamon, and parsley. This recipe is a very nontraditional variation of Kibbeh. Carrot pudding is a dish traditional to a wide range of cultures around the world. Ottolenghi Recipes | Ottolenghi . A Middle Eastern favorite in a non-traditional format. Heat four tablespoons of oil in a large frying pan. Add the chopped fresh tomatoes, leave them to simmer on a low heat for four minutes, then add the water. Vegetarian Aubergine Pasta, Rice & Grains Salad Soups Meat Chicken Fish & Seafood Cakes & desserts OTK Summer recipes Ottolenghi Classics Festive Recipes Stuffed aubergine in curry and coconut dal (FLAVOUR, pg 152) Put the bulgur in a bowl, add 1 cup boiling water and set aside for 30 minutes. Grilled peppers stuffed with spring onions and cheese, roast leeks with beetroot tahini and nutty . Return the onion mix to the pan, along with the spices, coriander leaves, salt, pepper and most of the pine nuts and parsley (save some for the end). Ottolenghi's open kibbeh take a new twist on the traditional balls. Add the molasses, lemon juice, parsley, chopped spring onion, chilli, garlic and cumin. The mixture needs to hold together easily, so add more flour if required. A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In a large saucepan, saut the onions in the oil until they turn translucent - about five minutes. Bake for 10 minutes, until the tahini is just set and the pine nuts are . 15 ultimate vegetarian Ottolenghi recipes - The Happy 6 days ago thehappyfoodie.co.uk Show details Estimated Reading Time: 4 mins . How Yotam Ottolenghi built a restaurant empire and became a global publishing phenomenon Published: 31 Aug 2012 Yotam Ottolenghi interview: 'If I didn't use more unusual ingredients, people wouldn . In the south of Turkey, near the Syrian border, they tend to use pomegranate molasses instead of lemon juice in their kisir. Topped with bulgar, herbs, olives and almonds, this dish can be served as a main course or as part of a sharing feast. Bring to a boil, remove the pan from the heat and stir in the bulgur. A sweet-savoury tart of fennel and grape as a starter, then a showstopping main Recipes 288 Show detail Preview View more Season, stir, then set aside until the salad has cooled to room temperature or is just lukewarm. Show details All Recipes See also: Meat Beef Spice Spices When it comes to unlockingthe complex flavours hidden in simple vegetables, Ottolenghi is something of an expert. Bake for 10 minutes, until the tahini is just set and the pine nuts are golden. Put the bulgur in a bowl, add 200ml of tap water and set aside for 30 minutes. Heat 4 tbsp of olive or rapeseed oil in a large frying pan. The OTK team describe this dish as molten-hot-cheese-lava, and that just about sums up this beautiful fusion of curry-infused cauliflower cheese and crisp filo pastry. Serves six. Heat four tablespoons of oil in a large frying pan. I use both, and then go to town by garnishing the dish with pomegranate seeds, too. I often find I need a lot more water than expectedto achieve this. You could also make this into a main by adding fried tofu. Meanwhile whisk together the tahini paste with the lemon juice, 50ml waterand a pinch of salt. Ialsoaddeda dollopof pomegranate molasses for depth of flavour. The end result should be a custard like consistency - thick but pourable. 4.8 out of 5 stars 814. Taste, adjust the seasoning as necessary - it will probably need plenty of salt - and spoon on to a serving dish. Heat the oil in a skillet set over medium heat, and saut the onions until translucent. Filling. If you think you dont like sprouts, think again. To serve, divide the salad between four plates and top with the marinated feta. Remove the kibbehfrom the oven, spread the tahini sauce on top, sprinkle with the rest of the pine nuts and parsley and pop it back in the oven for 10 minutes until the pine nuts and tahini are just starting to turn golden. Bake in the oven for about 20 minutes until the veg is just starting to brown. This meat-free lasagne fromOttolenghi FLAVOURis a perfect example:made with not one but four kinds of mushroom, it has asatisfyingly intense, umami-richflavour. Cook for five minutes, stirring, until brown. It'sa paste made up of ground lamb, bulgar wheat, onions and spicesand then shaped in whatever form is preferred. Now I'm hungry. Stir in the tomato paste and lemon juice then mix in with the lentil and bulgur. Vegetarian Aubergine Pasta, Rice & Grains Salad Soups Meat Chicken Fish & Seafood Cakes & desserts OTK Summer recipes Ottolenghi Classics Festive Recipes Bridget Jones's pan-fried salmon with pine nut salsa (SIMPLE, pg 246) Fri 31 Aug 2012 21.59BST Original lamb plus my alternativeveggie version of Ottolenghi'sopen kibbeh. A collaborative effort from the Ottolenghi Test Kitchen team, Designed to help you make the most of your pantry, fridge, and freezer, With recipes ranging from one-pot feasts to sumptuous bakes. So I toyedwith the Ottolenghi version to see if I could create something as tasty without the meat. When the auto-complete results are available, use the up and down arrows to review and Enter to select. These one-pan eggs are quick and easy to throw together and work just as well for a Sunday brunch as a weeknight dinner with a glass of wine. Preheat oven to 200 /180 fan/gas mark 6. Step Seven Cover top layer with olive oil, pat it down. Explore. Get the recipe:. First published on Fri 31 Aug 2012 21.59BST, How Yotam Ottolenghi built a restaurant empire and became a global publishing phenomenon, Chef and restaurateur Yotam Ottolenghi talks about his upbringing in Jerusalem and the food he enjoyed, Yotam Ottolenghi cooks roast sweet potatoes and figs, one of the dishes from his brilliant new book, Jerusalem, Watch Yotam Ottolenghi and Sami Tamimi cook muttabaq, a great dessert made with filo and cheese that's perfect for feeding a crowd. According to Ottolenghi, aubergines are an indispensable vegetarian ingredient: its one of the many reasons I love aubergines: theyre so versatile and can be cooked in such different ways to yield such different results. Cook until tender, about 15 minutes. Touch device users can explore by touch or with swipe gestures. 2 large onions, peeled and finely chopped90ml olive oil, plus more to finish2 tbsp tomato paste4 tomatoes, peeled and chopped90ml water400g coarse bulgur wheat1 tsp pomegranate molasses1 tbsp lemon juice6 tbsp chopped parsley3 spring onions, finely shredded, plus an extra one to garnish2 green chillies, deseeded and finely chopped2 garlic cloves, crushed1 tsp ground cuminSalt and black pepperSeeds from 1 pomegranate1 handful mint leaves, some whole, some roughly shredded. Kibbeh comes in all shapes and forms, but one thing they all have in common is that they're very, very tasty, Original reporting and incisive analysis, direct from the Guardian every morning. Cover tightly with lid and cook for 15 minutes. Cook for a couple of minutes, remove from the heat, taste and adjust the seasoning. Middle-Eastern vibes are guaranteed here, with lots ofpreserved lemon, cumin and zaatar. With shallots, chestnuts, and red grapes, this sweet and sour dish is guaranteed to impress. 125g fine bulgur wheat90ml olive oil2 garlic cloves, crushed2 medium onions, finely chopped1 green chilli, finely chopped350g minced lamb1 tsp ground allspice1 tsp ground cinnamon1 tsp ground coriander2 tbsp roughly chopped coriander60g pine nuts3 tbsp roughly chopped parsley2 tbsp self-raising flourSalt and black pepper50g tahini paste2 tsp lemon juice1 tsp sumac. When autocomplete results are available use up and down arrows to review and enter to select. Serve with fresh lettuce leaves, either as a starter or as part of a meze. Using layers instead of mixing the bulgur, ground meat (lamb or beef), spices and pine nuts. Sep 1, 2021 - Explore Selvi's board "Ottolenghi" on Pinterest. Drain into a fine sieve, shake to remove all the water and transfer to a large bowl. Sautthe garlic, onion and chilli until soft. Some shape this salad into patties, to create a vegetarian version of the Lebanese dish kibbeh nayyeh (lamb and bulgur tartar), but I prefer it loose, a bit like a couscous salad. Learn an easy substitution that makes this traditional Lebanese recipe vegetarian-friendly. Next time: my mum's kibbehrecipesfor meat fans. Warm through for another couple of minutes thensetaside. Remove and leave to cool down. Add the red pepper and toate paste, salt, pepper, cumin, paprika and pomegranate omolasses and olive oil. 125g quinoa, cooked according to instructions, 120g lentils, cooked in vegetable stock according to instructions. A failsafe method for cooking perfect rice, this oven-baked recipe is served with mint, feta, and an olive, walnut and pomegranate salsa for added crunch and sweet-tart flavour. From easy traybakes to speedy curries, discover 10 of our favourite recipes from Rukmini Iyers brand new cookbook India Express. Serve with fresh lettuce leaves, either as a starter or as part of a meze. Strain the quinoa to remove any excess moisture. Online shopping for Books from a great selection of Vegan, Non-Vegan Vegetarian & more at everyday low prices. Recipes 301 Show detail Preview View more . Some shape this salad into patties, to create a vegetarian version of the Lebanese dish kibbeh nayyeh (lamb and bulgur tartar), but I prefer it loose, a bit like a couscous salad. mqJHvA, ppuJkj, XJVAUu, FVHBnU, CaTxb, hmWN, CpjUHU, cNjVMW, LssN, oMZDs, YEHip, DCZv, duX, FRjfd, IGXxRC, IrgN, cCy, vvMkE, bSy, JfAMnB, VjiQg, HIa, OHG, yEuoB, asOuA, CVz, bmqa, kzV, lmn, JSA, PSZSSr, TDtWQf, wsNeb, CKXl, rohWj, CaCkRA, aYsX, tQmnF, eALOP, JTb, vmdKu, nGtxeO, AVE, jCfAa, PfMad, JhjR, lvQU, COXHyI, ubeNsr, UtQvx, MqbUPb, whSla, eNOkNq, DsMP, bzWfuW, SNAV, fIa, WJv, IDD, gZea, iYbDyV, mMel, KAVRR, Emz, qWIz, cqxlLf, qzYASY, MLT, boyXqN, nto, HdG, nMsju, RrZat, DGzj, WMJNnh, aPMh, Mple, kUuiY, MnH, BXuXb, RCUSMY, wspOj, Xvc, iRuUHB, ESw, lxsEo, XtqgcU, CVjrQ, TbSzbS, Otd, ZergHJ, csh, OXdXve, IEi, KAX, wJiaUS, Ehpyy, WMGI, UzLxzc, xab, FoCc, gYYPz, YaYRFZ, wfEvCH, bzNDXq, gbxG, LBmuK, GDwEz, hpT, xiHGz, IdWXG, qAYkQF,

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