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
Sugar paste paste is that it is not as easy to manipulate, doesn't store as long and is difficult to make pure white. Evidence for its use in various settings dates back to at least the 16th century. The first sweets to go into the first Christmas crackers were made from sugar paste, and would be stamped with words and short phrases. Sugar paste Sugar paste icing is a sweet edible sugar dough usually made from sucrose and glucose. It is sometimes referred to as sugar gum or gum paste, but should not be confused with fondant. It is used to cover