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
Amish Paste Amish Paste The Amish Paste heirloom tomato is, as the name implies, a plum tomato of Amish origins, that is commonly used for cooking, although it's sweet enough to eat fresh. The Amish Paste tomato is reputed to have originated in the 1870s with the oldest Amish community in Wisconsin; Medford. It became popular once acquired by Tom Hauch of Heirloom Seeds organization, from the Amish of Lancaster County, Pennsylvania, and was first distributed nationally in the Seed Savers edition 1987, by Thane Earle of Whitewater. This is one of the larger "paste" varieties of tomato, its fruit growing from