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
Shrimp paste raw), and rujak (Indonesian style hot and spicy fruit salad). On the island of Lombok, Indonesia, a more savory and sweet shrimp paste called "lengkare" is made. "Bagoong alamang", simply bagoong, or "Ginamos" (in Western Visayas) is Filipino for shrimp paste, made from the same "Acetes" shrimp as in Indonesian and Malaysian variants (known in Filipino/Tagalog as "alamang") and is commonly eaten as a topping on green mangoes or used as a major cooking ingredient. Bagoong paste varies in appearance, flavor, and spiciness depending on the type. Pink and salty bagoong alamang is marketed as "fresh", and is essentially the