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
Almond paste now sold at delight shops in Istanbul and Edirne. Almond paste Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder. It is similar to "marzipan". Almond paste is used as a filling in pastries, but it can also be found in chocolates. In commercially manufactured almond paste, ground apricot or peach kernels are sometimes added to keep the cost down (also known as persipan). Almond paste is used as a filling in pastries of many different cultures.