Assyrian cuisine tomato sauce and baked in the oven, not unlike the Levantine version of moussaka), "shamakhshi" (fried rolled eggplant stuffed with ground beef in tomato sauce), "Dolma" (rice and tomato sauce stuffed in grape leaves, cabbage, various peppers, zucchini, and eggplant), "Masgouf" (fish spiced with olive oil, salt, and turmeric, topped with tomatoes, potatoes, and onions then oven-baked) and "Lahmacun" (flatbread topped with ground beef, tomato paste, spices, and onions). Sesame seeds are important to the cuisine and used to make tahini, there is even an Assyrian folk tale about the gods drinking sesame wine on the night before they created
Paste-up pair the join is known as a paste-up pair. In the mid-1920s, rotary presses came into use for printing stamps which used long rolls of paper rather than individual sheets, and this made the paste-up phase unnecessary, as sheets of any length could be produced by the press and merely needed to be cut into strips. Paste-up pair The production of the first coil stamps, dating in the United States from 1908, began with the flat-plate-press printing of normal stamp sheets which contained the standard 400 images. The sheets were then gummed, perforated in one direction only, and cut in the