Having people over for middle Eastern food and practised making Sambouseks today - cheese ones and meat ones. Made for the first time. Here is the recipe I followed - m.tarladalal.com/spinach-and-cheese-sambousek-lebanese-spinach-and-cheese-ghughras-22583r
First off - they taste divine. Filling tastes awesome. Homemade pastry tastes amazing. 5 year old loved them!
The problem is that the flour on the first couple burnt in the oil and the subsequent ones have turned out very spotty owing to the floating and progressively burning floury bits.
Have attached the first and fifth ones for comparison - see what I mean?
How can I avoid this when cooking for 5 people? Do I need to change and throw out oil repeatedly (a waste of both money and time?!) or am I missing a trick?
I suppose I could use store bought ready rolled pastry but have never used such things and having practised this would be more comfortable repeating.
Is there a way of dusting off all excess flour without breaking the parcels before frying?