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In Turkish culture, the term Baraka translates to an old wooden home where people socialise, live and eat. Baraka is an all-day Anatolian restaurant and bar opening January 2020 located in the City, with open flame Mangal cooking and ancient recipes from across the Ottoman Empire.
Located in Finsbury Avenue Square, adjacent to Liverpool St Station, Baraka is set in a listed building; the design of the space will be modern with layered, rich textures. Serving Turkish breakfast, lunch and dinner, with recipes that have been shared between families and friends for hundreds of years, as well as Baraka’s own interpretations.
Produce is organic and locally sourced when possible, spiced with ingredients found along the Silk Route, cooked using the stone oven and charcoal flames. Start with a selection of mezza plates such as hummus with lamb, pine kernels and mixed herbs; hand rolled pastry filled with warm feta cheese and herbs or 12 hour marinated aubergine, mixed pepper, onion baked in tomato sauce. From the charcoal grill a selection of meats and vegetables, including a 24-hour marinated chicken and lamb shish, lamb kofte, yoghurt, tomato sauce and home-made bread. Other dishes such as a slow braised shoulder of lamb tagine, served on the bone with prunes, apricots, almonds and rice. For pudding, home-made baklava with rose and Turkish delight ice cream.
With a colour palate of vibrant sea blues, warm terracotta and cooling charcoal, the raw design from the architecture and open fire cooking is the backbone of Baraka. There is an elevated bar with high seating and intimate tables, serving spiced cocktails and Turkish wines under mid-century mood lighting. As guests walk down towards the restaurant, the walls that surround will be handcrafted in clay, the open kitchen will be at the heart of the space with chefs cooking over flames and coals. The outside terrace will be filled with olive trees, foliage from Turkey and herbs that will be used in the cooking.