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 possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. In Japanese, a number of names are used to refer to red bean paste; these include , , and . Strictly speaking, the term "an" can refer to almost any sweet, edible, mashed paste, with referring specifically to the paste made with red beans, although without qualifiers red beans are assumed. Other common forms of "an" include , made from navy or other white beans, green beans, and , made from chestnuts. Similarly, the Chinese term "dòushā"