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.
Feta, halloumi and labneh from the Eastern Mediterranean amp up restaurant menus
These cheeses enliven dishes as both foil and flavor booster