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
Sweet bean paste pastries, while un-oiled sweet bean pastes can be used to make tong sui. Japanese pastries use primarily un-oiled sweet bean pastes. There are several types of sweet bean paste: There are a number of other pastes used in Chinese cuisine, primarily as fillings for dessert items. Although not made from beans, they share similar usage and are equally popular. They are very similar in flavor and texture to sweet bean paste. These include: Sweet bean paste Sweet bean paste is a food ingredient used throughout East Asian cuisine primarily utilized as a filling for sweet desserts and pastries. The beans