Sambusak Arazim

מידע נוסף

Sambusak is not a Druze food, but it struck roots in the Druze kitchen and was adopted by it as early as the Ottoman period. In 1996, when Amar served in Lebanon he toyed with the idea of establishing a Sambusak stand in his village.
His village people laughed at him and could not understand who would come to eat outside what they can eat at home. Today, as Amar vouches, nobody eats Sambusak at home anymore.
The entire village comes to eat here, and not only village residents; people from all over the country come to eat his exquisite Sambusak, made with yeast dough, sugar, olive oil and salt. The Sambusak is sold filled with mutton, chicken, Labaneh and Zaatar, pepper, salted cheese, spinach mixture – Labaneh, Burghul and sesame seeds.
The same dough is used at Sambusak Ha’arazim to make pizza with homemade sauce consisting of fresh tomatoes and Emek cheese (Israeli hard cheese).
The Sambusak is served accompanies by excellent olives that can always be supplemented by light beverages, coffee or tea.
Prices are inexpensive and reasonable, especially for traveling families.