Baraka Cuisine - Cambridge, MA

Classic chicpea custard, harissa.

Smoked eggplant, roasted peppers, parsley, lebna.

Aged balsamic caramelized-onion , berber galette.

Preserved vegetables, harissa, chicpea flour.

Navy beans cassoulet, harissa, multi seeds focaccia.

Filos, almonds, ras el hanout, caramelized shallots.

Quinoa, zbib, Turkish apricots, cara cara orange.

Fluffy, rounded grains of semolina, abundant vegetables, savory broth.

Steamed baby leeks, served with spicy lentilles topped with a lemon mustard vinaigrette.

Okra, Moroccan charmoula,

Prunes, Turkish apricots, raisins. couscous.

Roasted Lamb shank, fluffy, rounded grains of semolina, abundant vegetables, savory broth.

Berber-style aromatic dish cooked in a heavy, earthenware pot, chicken, cilantro, olives, preserved lemon, onion jam, served with roasted potatoes.

Aged NY strip beef and NZ lamb sausage, fluffy, served on rounded grains of semolina, abundant vegetables, and savory broth.

Eggplant, feta, gruére, olives, tchekchouka, served over couscous

Fresh squeeezed lemons, rose petals, mint.

Fresh squeezed limes, lavender, wild oregano honey.

Green tea, mint.

Non-alcoholic - water - sparkling.

Gateau au chocolate fondant, bitter chocolate sauce, raspberry coulis.