Last Saturday, I joined the team at the Alain Ducasse restaurant Idam led by Executive Chef Damien Leroux for a culinary feast. The menu included mediaeval Arab dishes culled from cookery books from the tenth to fifteenth centuries, from both the Middle East and Muslim Spain (al-Andalus). The meal was preceded by a talk on the museum’s extraordinary collection of mediaeval Arab kitchenware and tableware.
Museum of Islamic Art, Doha 
Naranjiyya lamb 
vegetable samosas 