remaining beef sambusas I made over a year ago, somehow they survived that long at 95° it felt as if I was frying myself as well lol
I found out my supermarket nearby sells beef tallow cheaper than butter, labeled as a frying fat in French of course..
Like lard, the tallow had no taste initially, but after frying the sambusas in it and adding a steak spices mix it'll a great lard substitute.
Brie cheese for dessert, my favorite next to creamy blue cheese