Rashi is made in most countries and cities of the world.
However, Salman Hussein and Abdullah Amidi from the Amadiya area in Dohuk Governorate in Iraqi Kurdistan still preserve the ancient primitive method that has been in circulation for hundreds of years.
This method distinguishes the taste of the rashi, and they maintain the natural sesame roasting method by using smoked tree wood inside a stone oven, then grind the sesame by the watermill, which works on the flow of the natural water of the eyes. Rough from their own production.