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ABOUT

Executive Chef and Co-Owner

Born in Lille, France to a local pastry maker and a Tunisian antiques dealer, Alia Meddeb grew up cooking traditional French and Tunisian dishes in her parents’ kitchen, with ingredients sourced from their garden. After attending high school in Tunisia and business school in Massachusetts, she began her career as a line chef at the famous Café Blasé in Provincetown MA and as garde manger at Boston’s L’Espalier, where she specialized in pastries, pâtés, and terrines. Her varied career has taken her to the Marquesa Hotel in Key West, Florida and the Hotel Villa d’Este on Lake Como in Italy. She settled in the Boston area in 1993, serving as head pastry chef at Blue Ginger (Wellesley), Ambrosia (Boston), and 8 Holyoke (Harvard Square). She has been head chef at Baraka since 1997.

Chef de cuisine and Co-Owner

Anative of Fes, Morocco, Omar Bouibegh grew up surrounded by art: his parents were business owners specializing in the finest handcrafted lamps, furnishings, and tiles. Sitting in his grandmother’s lap as a child, he learned how to handle spices, roll couscous, make filo dough, and roast meat and fish for savory tagines. In partnering with Alia Meddeb, he has deepened the style of cooking at Baraka, introducing new spice combinations and reinterepreting classic recipes in accordance with his Moroccan background. He is also the founder of Fez Home Designs inc (www.fezhome.com).

The Restaurant

A Cambridge institution for more than two decades, Baraka marries the intense flavors of French gastronomy with North African regional cuisine. Caramelized onions rest atop Berber flatbread; brioche is crusted with toasted fennel seeds; flourless chocolate cake is infused with Moroccan and Tunisian spices. Inside you’ll be charmed by handcrafted brass lamps, colorful Moroccan drapes, and banquettes fitted with pillows. On the plate you’ll find aromatic, Moroccan-style tagines served in earthenware dishes, couscous prepared according to ancient methods, and savory-sweet b’stilla tortes with chicken, almonds, and honey. The varied menu easily accommodates vegetarian, pescatarian, and gluten-free diets.


  • DINNER
  • MEZES & KEMIETTE


  • Bissara $7
    Fava bean, sweet pumpkins, thyme, cumin, sidi bousaid olive oil

  • LA KARENTITA $7
    Gibraltar famous savory chickpea custard with harissa tapenade

  • MCHERMELT EL SENARIA $7
    spicy carrots in m'chermla sauce with oregano, raisins & onion jam

  • TEKLIA $5
    marinated diced green olives in harissa salsa, diced vegetables, mint, parsley & cilantro

  • harissa $5
    homemade north african spicy pepper pesto with parsley

  • BEDENJEL MECHOUI $8
    smokey eggplant, roast peppers, parsley, labna

  • SALAD DE MAISON $10
    mixed vegetables, black caraway, mustard

  • ZAITOUN $6
    berber style marinated olives

  • JBINET WITH BERBER KERMOUS $10
    cheeses, figs compote, olive oil

  • TUNISIAN MERGUEZ $10
    spicy lamb-and-beef sausage, ratatouille

  • ZAATAR COCA $10
    caramelized-onion galette, herbs, grilled Berber bread




  • Entrees


  • AUBERGINE $19
    feta, gruyère, olives, greens, served over couscous

  • CHICKEN B’STILLA $21
    filo, almonds, cinnamon, ras el hanout

  • MKATEF (LAMB CHOPS) $27
    aspargus,leeks,almond tartlet, honey, saffron, shallots, mint, spinach

  • LAMB TAGINE $25
    Berber-style aromatic dish cooked in a heavy, earthenware pot, prunes, apricots, raisins, dates

  • FISH $25
    salmon, fennel, sweet peas, moroccan chermoula

  • CHICKEN TAJINE $23
    articholes, cilantro, olives, preserved lemon, onion jam

  • CLASSICAL COUSCOUS $16
    fluffy, rounded grains of semolina; abundant vegetables; savory broth

  • COUSCOUS BROCHETTE $24
    skewers of grilled beef, chicken, and spicy merguez


  • DESSERTS


  • BAKLAVA
    honey, almond, walnut

  • CRÈME BRÛLÉE $10
    Tahitian vanilla bean

  • CHOCOLATE $10
    seven-spice flourless torte, Valrhona sauce, fruit compôte

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CATERING MENU (PDF)
Rely on our Chef to prepare you the best of the traditional Mediterranean dishes and finger food for your private or corporate catering.






Our events

Events

Whether you’re a small or large group, if you’re looking for a true Mediterranean experience with lovely food, and atmosphere Baraka Cafe is your place. We can accommodate smaller groups or large groups of up to 45 people for your private function or Holiday party. You have the option of just booking a large table or, if you would like to enjoy your party in private, you can rent the entire restaurant. Please contact us to discus your next event.

Hours


Monday - Saturday 5:00PM-10:30PM



Sunday 12:00PM - 2:30PM , 5:00PM -10:30PM