ABOUT

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.

Co-Owner

Anative of Fes, Morocco, Omar Bouibegh grewup surrounded by art: hisparentswere 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 hasdeepened the style of cooking at Baraka, introducing new spice combinations and reinterpreting 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.

Menu

  • DINNER
  • MEZE & TAPAS


  • HUMMUS chickpeas7$
    thyme, cumin, North African olive oil


  • harissa 7$
    homemade north african spicy pepper pesto with parsely


  • EGGPLANT 8$
    smoke roast peppers, parsley, labna


  • GREENS mixed vegetables 10$
    black caraway, mustard


  • CHEESES fig compote 10$
    olive oil


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


  • ENTREMETS ideal for sharing in between courses


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


  • SEAFOOD B’STILLA 21$
    lobster, squid, shrimp, wild mushrooms, saffron


  • ENTREES


  • AUBERGINE 18$
    feta, gruyère, olives, greens, served over couscous


  • MEAT ’N FRIES 19$
    grilled beef, lamb, and chicken, harissa, mixed greens


  • LAMB CHOPS 25$
    almond tartlet, honey, saffron, shallots, mint, spinach


  • TAGINES
    Berber-style aromatic dish cooked in a heavy, earthenware pot
    SWEET prunes, apricots, raisins, dates chicken 21 $ lamb 24 $
    SAVORY chicken, cilantro, olives, preserved lemon, onion jam 21 $
    FISH daily catch, ras el hanout 23 $


  • FISH 23$
    daily catch, ras el hanout


  • SAVORY 21$
    chicken, cilantro, olives, preserved lemon, onion jam


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


    CHICKEN roasted 21$
    BROCHETTE skewers of grilled beef, chicken, and spicy lamb 21$
    MERGUEZ spicy lamb-and-beef sausage, ratatouille 21$
    LAMB braised shank 24$

  • BROCHETTE 21$
    skewers of grilled beef, chicken, and spicy lamb


  • MERGUEZ 21$
    spicy lamb-and-beef sausage, ratatouille


  • LAMB 24$
    braised shank


  • DESSERTS


  • BAKLAVA 6$
    honey, almond, walnut


  • CRÈME BRÛLÉE 8$
    Tahitian vanilla bean


  • CHOCOLATE 8$
    seven-spice flourless torte, Valrhona sauce, fruit compôte


  • DRINKS


  • TURKISH COFFEE 4$
    with cardamom


  • HOT TEA glass 3$ small pot 6$ large pot 9$
    sweet mint, mixed nuts


  • N. AFRICAN LEMONAD glass 4$ carafe (500ml) 8$ pitcher (1L) 12$
    rose petals, mint


  • FLAVORED LEMONADES glass 4$


  • JUICES glass 3$


  • ICED TEA glass 3.5$ carafe (500ml) 7$ pitcher (1L) 10$
    sweet mint, green tea


  • SPRING WATER small (500ml) 3 large (750ml) 5$
    sstill or sparkling





  • CATERING


    Our events

    Events

    BARAKA is available for private events: cocktail receptions, sit down dinners, business luncheons, and more. We have a variety of beautiful spaces and a banquet menu that will delight your guests.

    Bread Bread

    Hours


    Sunday-Thursday, 11:00AM - 10PM

    Friday - Saturday 11:00AM - 10:30PM