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
Yellow soybean paste the modern day, and potassium sorbate may be used as a preservative. Yellow soybean paste is used most notably in the noodle dish called "zhajiang mian" ("fried sauce noodles"), in which the yellow soybean paste is fried together with ground pork, then poured over the top of thick wheat flour noodles. Outside of Beijing, sweet bean sauce or hoisin sauce is often mixed with or used in place of the condiment, thus giving the dish a sweeter taste. Yellow soybean paste is widely available in China, as well as in Chinese grocery stores overseas, and comes in plastic packages, bottled