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
Tomato paste Tomato paste Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. By contrast, tomato purée is a liquid with a consistency between crushed tomatoes and tomato paste that is made from tomatoes that have been briefly boiled and strained. Based on the manufacturing conditions, the paste can be the basis for making ketchup or reconstituted tomato juice: Tomato paste is traditionally made in parts of Sicily, southern Italy and Malta by