This spring, words like "sumac," "za'atar," and "tahini" will become increasingly common in local food circles. The first two refer to spices, while tahini is a sesame-seed paste most notable for its integral role in making hummus. All three are ubiquitous in "Middleterranean" cuisine, which just so happens to be having a moment in Miami.
Billwisserphoto.com Chef Danny Elmaleh's lebaneh yogurt with feta and za'atar is a must-have at Cleo.
In case you're wondering, "Middleterranean" is a relatively new term used to describe the dining trend of combining foods from the Middle East, the Mediterranean, and North Africa. Think familiar Mediterranean staples such as vegetables, olive oil, and fish but with the addition of exotic spices and flavors.More »