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.


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.


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

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

    smoke roast peppers, parsley, labna

  • GREENS mixed vegetables 10$
    black caraway, mustard

  • CHEESES fig compote 10$
    olive oil

  • MERGUEZ 9$
    spicy lamb-and-beef sausage, ratatouille

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

  • Entremets

    filo, almonds, cinnamon, ras el hanout

    lobster, squid, shrimp, wild mushrooms, saffron

  • Entrees

    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 21$
    Berber-style aromatic dish cooked in a heavy, earthenware pot SWEET prunes, apricots, raisins, dates chicken

  • TAGINES 24$
    Berber-style aromatic dish cooked in a heavy, earthenware pot SWEET prunes, apricots, raisins, dates lamb

  • FISH 23$
    daily catch, ras el hanout

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

  • COUSCOUS 21$
    fluffy, rounded grains of semolina; abundant vegetables; savory broth CHICKEN roasted

    skewers of grilled beef, chicken, and spicy lamb

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

  • LAMB 24$
    braised shank


  • BAKLAVA 6$
    honey, almond, walnut

    Tahitian vanilla bean

    seven-spice flourless torte, Valrhona sauce, fruit compôte

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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


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.

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Sunday-Thursday, 11:00AM - 10PM

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