Feta, halloumi and labneh from the Eastern Mediterranean amp up restaurant menus

The rising profile and growing popularity of foods from the Eastern Mediterranean region have opened the door to a host of new ingredients embraced by American chefs. They are heating things up with skhug, a spicy hot sauce, and cooling them down with za’atar, a blend of dried herbs, spices and sesame seeds. They’re also experimenting with appealing and versatile cheeses from the area.