Miami Is Having a “Middleterranean” Moment: Byblos, Laffa, and Cleo
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…