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
Shrimp paste or sauces, and in all Thai curry pastes, such as the paste used in "kaeng som". Very popular in Thailand is "nam phrik kapi", a spicy condiment made with fresh shrimp paste and most often eaten together with fried "pla thu" (short mackerel) and fried, steamed or raw vegetables. In Southern Thailand there are three types of shrimp paste: one made only from shrimp, one containing a mixture of shrimp and fish ingredients, and another paste that is sweet. 'Nam prik meng daa' is available in Hat Yai and Satul markets. Meng is a night flying bug and its body