Bedouin Cambridge – North African restaruant

Don't
eat less.
Just
eat real.

select
delicious
try
special.

Welcome to Bedouin Welcome to Bedouin

Bedouin will tantalise your taste-buds with North African cuisine by transporting you to the Sahara desert for the evening. Be waited on by our friendly team of staff, sit back, relax and enjoy this unique dining experience. Bedouin is the perfect venue for all types of special occasions.

Tagines

TAGINE BELDI
£16.50
Slow cooked lamb with onion, garlic, ginger, ras el hanout, potato, carrot and braised fennel. Topped with fresh coriander and served with tagine bread or plated with couscous.
TAGINE KEFTE BEDAOUI
£13.95
Lamb meatballs flavoured with cumin, garlic and fresh herbs, cooked in a rich tomato sauce finished with an egg and grated cheddar cheese. Served with tagine bread or vegetable rice.
TAGINE BOUSTAAN
£11.95
Seasonal vegetables cooked in an onion sauce with bouquet garni, ginger spices, confit lemon, topped with fresh parsley. Served with couscous or bread.
TAGINE ZAYTOUN
£12.95
Chicken, green olives and carrots cooked in an onion, ginger, confit lemon, coriander & turmeric sauce. Served with tagine bread.
TAGINE BERKOOK
£14.50
Cubes of lean tender chunks of boneless beef with prunes, apricots and toasted almonds in an onion, ginger sauce with a hint of cinnamon. Topped with toasted sesame seeds and fresh coriander. Served with bread or couscous.

Starters

BOREK JUBNA
£5.25
Brik pastry rolls with spinach and goats cheese with a hint of chilli and garlic.
CHEKCHOUKA
£5.50
Mixed peppers, onions, tomatoes cooked in olive oil with garlic, egg, flat leaf parsley and harissa. Served with bread. Without egg (vegan - £4.50)
KEMIETTE
£7.50
Chefs selection of dips and salads with a brik pastry parcel, served with hot pitta bread, great for sharing. Add a brik pastry £2.00. Option available.
CREVETTES MCHERMLA
£6.50
King prawns cooked in a spicy tomato sauce with garlic, cumin, caraway and fresh coriander.
SERDINE BEL DERSA
£6.50
Sardine fillets marinated in a spicy dersa, dusted in flour and pan fried, served with a red onion, parsley and fennel salad.