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)

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