Isn’t it fascinating how simple ingredients like flour, butter, a pinch of salt and a splash of milk can be used to produce so many different culinary creations?

The more recipes I  learn from different cuisines and cultures, the more enchanting I find human creativity to be. The recipes that come from different cultures carry a bit  of that culture’s essence or soul if you will, making the experience of making those recipes “and of course eating the results” deeper, more profound and more enjoyable.

The February Arabic flavor recipe comes from Kuwait and my experience with exploring the Kuwaiti cuisine has been quite similar to  other Arabic Gulf cuisines, I find myself particularly drawn to the spice profiles of the recipes

Baid al qata (kwaiti cookies stuffed with walnuts , seasoned with rosewater, cinnamon and saffron)


I love recipes that combine oats and coconut.I know that it is not one of the first flavor combinations that come to mind. But I have tried it in  biscotti, cookies, granola and every time the coconut transforms the oatmeal from good old earthy and boring to nutty and interesting.

biscotti

When I get my secret recipe club assignment, I go through the blog’s archives focusing mainly on healthy recipes. Salads,  and vegetarian categories are usually my first stop. This time things were a little different, I started my archive search with  bread and baked goods!

You see, May was a super stressful  month.We are moving to the United Arab Emirates in a couple of weeks and despite the fact that I have been preparing for this move for 4 months, the idea has not fully sinked in! The past few months and May in particular have been a hectic race to get everything done and organised in time for the move. I had to hand over my patients at the clinic to another Dr, the kids’  papers and school transfer arrangements, preparing the house, organizing the stuff to be shipped, the list goes on and on, I will spare you the headache and just say that venting through baking seemed like the only sane option.