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
Red bean paste (), applies to red bean paste when used without qualifiers, although "hóngdòushā" () explicitly means "red bean paste." In Korean, "pat" (, ""V. angularis"") contrasts with "kong" (, "bean"), rather than being considered a type of it. "Kong" ("beans") without qualifiers usually means soybeans. As "so" () means "filling", the word "patso" () means ""pat" filling", with unsweetened dark-red paste as its prototype. "Dan" (, "sweet") attached to "patso" makes "danpat-so" (), the sweetened red bean paste, which is often called "danpat" (; "sweet "pat""). "Geopi" (, "hulled, skinned, peeled, shelled, etc.") attached to "pat" makes "geopipat" (), the dehulled