Tahini as "red tahina" is served in addition to ordinary tahina. It is achieved by a different and lengthier process of roasting the sesame seeds, and has a more intense taste. Red tahina is used in sumagiyya (lamb with chard and sumac) and salads native to the falaheen from the surrounding villages, as well as southern Gaza. In the Levant, tahini (Levantine Arabic: "t'hine") is a staple foodstuff prepared with salt, lemon juice, and optionally mashed garlic. It is served as a dip with pita, a topping for falafel and shwarma, and as an ingredient in various spreads. It is also
Anchovy paste Roland Foods Corporation, Crown Prince and General Mills, the latter of which produces Peck's anchovette spread, which was first introduced in 1891. Some uses of anchovy paste include its use as a condiment or ingredient in egg dishes and on toast. It can be used as an ingredient in some "hors d'oeuvre". Anchovy paste is a common food in Italy, where it is used served atop canapés and vegetables and as an ingredient in sauces and pasta dishes. It is also a part of the cuisine of the Philippines, where it is referred to as "bagoong balayan", and of Vietnam,