Baraka Cuisine

A voluptuous cream of fresh chick peas with fresh squeezed lemon juice, fresh thyme, cumin, an abundance of tahini, and North African olive oil from home.

Marinated diced green olives in harissa salsa, diced vegetables, mint, parsley and cilantro.

North African classic smokey eggplant with roasted peppers, flat parsley, olive oil and house vinegar, topped with labna.

Berber style marinated olives.

Plate of Mediterranean cheeses with a marinated Berber compote.

Spicy carrots in m'chermlat sauce with oregano, raisins and onion jam

Homemade north African spicy pepper pesto with parsley, olives, and garlic.

Mixed greens, watercress, onions, roasted bell peppers, cucumbers, pearl tomatoes and spicy chickpeas tossed in black caraway, thyme and mustard vinaigrette.

Served cold in the hot season, savory Mediterranean soups served with house crackers.

Served cold in the hot season, savory Mediterranean soups served with house crackers.

Spicy lamb and beef North African sausage.

North African famous savory chickpea custard with harissa tapenade.

Traditional Bedouin galette of sage, thyme, sesame seeds, lemon juice, and caramelized onions on hand-stretched grilled Berber bread.

Roasted baguette of stuffed eggplant with imported feta cheese, cured black olives, scallions, parsley, spinach, Gruyere cheese and lemon juice, served on a bed of couscous.

Traditional North African grain served in a casserole style with assorted vegetables, lentils, chickpeas and fava beans.

Braised lamb shank couscous in rass el hanout.

Couscous in rass el hanout with an assortment of grilled brochette and h'rissa "pesto of the Maghreb".

Savory chicken tajine with prunes, apricots, raisins, dates, and braised in North African seasoning.

Clay pot style simmered with sweet and spicy ingredients slowly baked in Moroccan tradition.

Grilled marinated varieties of white and red meat with tchektchouka and pommes frites drizzled with h'rissa vinaigrette.

New Zealand baby lamb chops delicately marinated in rass-el-hanout served with "ehbah essoufra", an Arabian almond tartlet layered in sweet saffron shallots, min sauce and leeks spinach t'biykha.

Filo pastry layered with almonds, cinnamon, saffron, parsley, marinated squab or free-range chicken with figs, mint, parsley, and orange blossom infusion.

Combination of lobster tail, calamari, sole, and shrimp simmered with seven spices Moroccan hroor, cauliflower, and vegetables.

Cla pot style simmered with sweet and spicy ingredients slowly baked in Moroccan traditions.

Traditional north African grain served in a casserole style classical : : whole spice bouillon with assorted vegetables, lentils, chickpeas & fava beans.

New Zealand baby lamb chops delicately marinated in ras-el-hanout served with "ehbah essoufra, " an arabian almond tartlet layered in sweet saffron shallots, mint sauce & leeks spinach t'biykha.

Roasted barquette of stuffed eggplant with imported feta cheese, cured black olives, scallions, parsley, spinach, gruyere cheese & lemon juice served on a bed of couscous.

Savory chicken tajine with prunes, apricots, raisins, dates, praised in North African seasoning.

Catch of the day.

Filo pastry layered with almonds, cinnamon, saffron, parsley, marinated or free-range chicken with figs, mint, parsley, orange blossom infusion.

Traditional bedouin galette of sage, thyme, sesame seeds, lemon juice, caramelized onions on hand-stretched grilled berber bread.

Oran famous savory chickpea custard with harissa tapenade.

Spicy lamb & beef north African sausage.

An Algerian classic smokey eggplant with roasted peppers, garlic, flat parsley, olive oil & house vinegar topped with labna.

Berber style marinated olives.

Plate of Mediterranean cheeses with a marinated berber compote.

Marinated diced green olives in harissa salsa, diced vegetables, mint, parsley & cilantro.

Mixed greens, watercress, onions, roasted bell pepper, cucumbers, pearl tomatoes & spicy chickpeas tossed in black caraway, thyme & mustard vinaigrette.

Homemade north African spicy pepper pesto with parsley, olives, garlic.

Spicy carrots in m'chermla sauce with oregano, raisins & onion jam.

Please contact to merchant for flavor selection.

With a dark, rich valrhona sauce & fruit compote.

Classic chic pea custard and harissa.

Smoked eggplant, roasted peppers, parsley, and lebna.

Aged balsamic caramelized-onions and berber galette.

Preserved vegetables, harissa, and chie pea flour.

Navy beans cassouler, harissa, and multi seeds focaccia.

Ultra-crisp romaine, Dijon dressing mustard, and minced anchovies.

Tangy kale, Meyer lemon, and harissa.

Filos, almonds, ras el hanour, and caramelized shallots.

Quinoa, zbib, Turkish apricots, and cara cara orange.

Navy bean cassoulet, Moroccan bakoula lemon confit, and arroz lemony garlic.

Batata harra, sweet peas, Meyer lemon, and caper-berries.

Prunes, Turkish apricots, raisins, and couscous.

Fresh squeezed lemons, rose petals, and mint.

Fresh squeezed limes, lavender, and wild oregano honey.

Green tea and mint.

Grilled Lamb brochette, fluffy, rounded grains of semolina, abundant vegetables, savory broth.

Prunes, Turkish apricots, and raisins. Couscous.

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

Filos, almonds, ras el hanout, and caramelized shallots.

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

Classic chic pea custard and harissa.

Smoked eggplant, roasted peppers, parsley, and lebna.

Aged balsamic caramelized-onions, Berber galette.

Preserved vegetables, harissa, and chickpea flour.

Navy beans cassoulet, harissa, and multi seeds focaccia.

Filos, almonds, ras el hanout, and caramelized shallots.

Quinoa, zbib, Turkish apricots, and Caracara orange.

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

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

Grilled Lamb brochette, fluffy, rounded grains of semolina, abundant vegetables, savory broth.

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

Prunes, Turkish apricots, and raisins. Couscous.

Fennel, okra, lemon confit, Moroccan chermoula

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

Grass fed Veal chops, Toasted argan oil, asparagus, honey, saffron, mint, spinach.

Gateau au chocolat fondant, bitter chocolate sauce, raspberry coulis

Freshly squeezed lemons rose petals and mint.

Freshly squeezed limes, lavender, and wild oregano honey.

Green tea and mint.

Non-alcoholic - Water - Sparkling