Dana Al-Kubaisi - VCUarts Qatar Showcase

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Dana Al-Kubaisi

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Shared Sweets, Shared Histories

Luqaimat are small fried dough balls commonly eaten in Qatar, especially during Ramadan. Made from simple ingredients—flour, yeast, sugar, and syrup—they are often prepared at home or sold by temporary vendors during evening gatherings. While seen as a local tradition, they reflect a wider culinary history across the Middle East.

Food historian Alan Davidson traces luqaimat to luqmat al-qadi (“the judge’s mouthful”), a medieval sweet found in 13th-century Arabic cookbooks. This suggests a shared origin that has shifted across regions over time, while remaining connected in form and practice.

In this exhibition, luqaimat are presented as an everyday object linking local experience to regional histories. They show how cultural identity is shaped through shared, repeated practices that extend beyond national borders.

Layers Within Movements

Dana Al-Kubaisi

Art History 2026

Luqaimat are small fried dough balls commonly eaten in Qatar, especially during Ramadan. Made from simple ingredients—flour, yeast, sugar, and syrup—they are often prepared at home or sold by temporary vendors during evening gatherings. While seen as a local tradition, they reflect a wider culinary history across the Middle East.

Food historian Alan Davidson traces luqaimat to luqmat al-qadi (“the judge’s mouthful”), a medieval sweet found in 13th-century Arabic cookbooks. This suggests a shared origin that has shifted across regions over time, while remaining connected in form and practice.

In this exhibition, luqaimat are presented as an everyday object linking local experience to regional histories. They show how cultural identity is shaped through shared, repeated practices that extend beyond national borders.

Tags

Cultural

Shared Sweets, Shared Histories

Dana Al-Kubaisi

Art History 2026

Tags

Cultural

Luqaimat are small fried dough balls commonly eaten in Qatar, especially during Ramadan. Made from simple ingredients—flour, yeast, sugar, and syrup—they are often prepared at home or sold by temporary vendors during evening gatherings. While seen as a local tradition, they reflect a wider culinary history across the Middle East.

Food historian Alan Davidson traces luqaimat to luqmat al-qadi (“the judge’s mouthful”), a medieval sweet found in 13th-century Arabic cookbooks. This suggests a shared origin that has shifted across regions over time, while remaining connected in form and practice.

In this exhibition, luqaimat are presented as an everyday object linking local experience to regional histories. They show how cultural identity is shaped through shared, repeated practices that extend beyond national borders.

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