Hints of cinnamon and cardamom drift through Kareem Alshami’s Colorado Springs restaurant, bearing promises of kubba labannia, beef and chicken kabobs.
The spices come from the Middle East, shipped especially for this slender man with curly, salt-and-pepper hair. Some of the delicious scents are readily identifiable, others more mysterious.
He is asked what they are. A smile steals across his face. Continue reading