Ryan Tatsumoto
Hawai‘i Herald Columnist

I’m not sure why, but I’ve always loved the flavors of the Mediterranean — cuisine that comes from countries surrounding the Mediterranean Sea. Extremely diverse, it includes dishes from European countries such as Greece, Italy and Spain; North African countries such as Algeria, Libya and Moroco; and Middle Eastern countries such as Lebanon, Syria and Turkey. Therefore, Mediterranean cuisine is about as diverse as the multi-ethnic cuisine in the 50th. And though I relish all of the above, I crave the flavors found in Maghrebi (Morocco and Tunisia), Egyptian, Levantine (Middle-East), Ottoman (Turkey and Greece) and Greek cuisines – from whole grains to fresh herbs, lamb and goat with warm, savory spices such as cinnamon, coriander, cumin, saffron and cloves.

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