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
Paste up this window to complete the page (although this process was typically performed by a different worker, known as a negative "stripper"). Once a page was complete, the board would be attached to an easel and photographed in order to create a negative, which was then used to make a printing plate. Paste up was preceded by hot type and cold type technologies. Starting in the 1990s, many newspapers started doing away with paste up, switching to desktop publishing software that allows pages to be designed completely on a computer. Such software includes QuarkXPress, PageMaker and InDesign. Paste up Paste up