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
Amritsari Papar Warian appetizer or snack, with toppings such as chopped onions, carrots, chutney or other dips and condiments in parts of India. Papar is a low calorie value food but has a high sodium content. Amritsari Warian is also made similarly from dough prepared from mixture of urad dal ground to paste from hing, black pepper, red chili, coriander seeds, salt, cumin seeds etc. Paste is poured on sheets and spread for sun-drying in half round 5 cm balls. Warian which have been dried but not precooked are used in curries and vegetable dishes. These give the recipes a typical chili taste.