Recipe: 1 kilo flour, 1 tablespoon active dry yeast, 1 heaping teaspoon salt, 1 heaping teaspoon sugar, 1 cup olive oil and lukewarm water. Mix the dry ingredients and then add the wet ingredients. Allow the dough to rise for as long as possible, even overnight. Then roll, cut into squares and fill with meat or chickpeas. Deep fry, and you have sambusak.
I learned to make sambusak on Facebook. Maisa Usama Bishara, a lawyer from Baka al-Gharbia, posted a picture of sambusak and I immediately asked for the recipe. She sent me a link to a community called Mtbkhnaa [kitchen], predominantly made up of Arab women from around Israel and is dedicated solely to cooking. The community’s page has earned more than 14,000 Likes, and the group grows from day to day just through Facebook connections and word of mouth.