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
Paste (food) are used both directly as condiments and as ingredients in sauces. Many food pastes are an intermediary stage in the preparation of food. Perhaps the most notable of such intermediary food pastes is dough. A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a "beurre manié", a roux or panada. Sago paste is an intermediary stage in the production of sago meal and sago flour from sago palms. Food for babies and adults who have lost their teeth is often