Learn how to make the Moroccan oxtail hummus from Aziza
I was so pleased to see a modern Israeli restaurant open in Atlanta. Aziza did not disappoint. Excellent bread, delicious salads and vegetable dishes that took full advantage of what's in season. It was all so good. But the hummus was a favorite. I had never seen hummus served with what almost a garnish of well-braised beef. I'd love to know how they put that together. — Evelyn Brown, Atlanta
Tal Baum opened Aziza in the Westside Provisions District in late July. A wood-burning oven in the open kitchen provides a range of delicious Israeli breads, some of which is served alongside the hummus. Executive chef Brandon Hughes has been tweaking the recipes from day one. This very simple hummus (only a few ingredients so the quality of each really shines through) was topped with short ribs when the restaurant first opened, but now is served with braised Moroccan oxtails.
The hummus recipe is totally brilliant. If you’ve struggled with making hummus at home, try this one. The instruction to “cook the chickpeas until they fall apart” is the key for a perfectly smooth result. Simple but brilliant.
Aziza’s Moroccan Oxtail Hummus
Aziza’s executive chef Brandon Hughes likes the tahini available from Jerusalem Bakery in Marietta. He says whatever hummus you use should be high quality and look like natural peanut butter.
- 1 1/2 cups dried chickpeas
- 1 1/4 teaspoons baking soda
- 3/4 cup tahini
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon cumin
- Kosher salt, to taste
- Moroccan Oxtails (see recipe)
- Chopped chives and extra virgin olive oil, for garnish
- In a large bowl, cover chickpeas with water and soak 24 hours.
- The next day, drain chickpeas and move to a large saucepan. Add baking soda and enough water to cover the chickpeas by several inches. Bring water to a boil, then reduce to a simmer and cook until the chickpeas fall apart, from 30 minutes to 45 minutes depending on the age of your dried chickpeas. Throughout the cooking, skim off any foam that rises to the top.
- When the chickpeas are done, drain, but reserve some of the cooking liquid. Place the chickpeas in the bowl of a food processor and add tahini, lemon juice and cumin. Process until silky smooth, adding cooking liquid if needed. Taste for seasoning. The mixture will firm up as it cools, so make it a little thinner than desired. Can be made ahead and refrigerated. If made ahead, put it through the food processor again for the best texture before serving. Serve in a bowl, garnished with Moroccan Oxtails, chopped chives and a drizzle of olive oil. Makes: 3 1/2 cups
Nutritional information
Per serving: Per tablespoon (hummus only): 42 calories (percent of calories from fat, 43), 2 grams protein, 4 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated fat), no cholesterol, 32 milligrams sodium.- 2 1/2 pounds oxtails
- Seasoning Mix (see recipe)
- 6 tablespoons diced white onion
- 2 tablespoons diced red onion
- 4 cups chicken stock
- 1 cup San Marzano tomatoes, drained
- 1 cup dried apricots, divided
- Liberally season oxtails with seasoning mix. Heat oven to 350 degrees.
- In a large Dutch oven, sear oxtails in batches over medium heat. Do not crowd pan and be careful to turn oxtails so they do not burn. As they are seared, remove from pan and set aside. Continue until all oxtails are seared. Add white and red onions to Dutch oven and cook until translucent, about 3 minutes. Add chicken stock, tomatoes and 1/2 cup whole dried apricots. Add oxtails to liquid and bring mixture to a boil. Cover Dutch oven and put into oven to bake 2 1/2 hours.
- Remove from oven and allow to cool to room temperature. Remove oxtails and pick meat from bones. Set meat aside in a medium bowl. Remove any fat from the top of the braising liquid and return Dutch oven to cooktop. Bring to a boil and cook until liquid has reduced by half. Once liquid is reduced, add remaining 1/2 cup apricots, cut into 1/4-inch dice, to the reserved oxtail meat. Taste reduced liquid for seasoning and pour over meat and apricot mixture. Makes: 3 cups
Nutritional information
Per serving: Per 1/4 cup: 78 calories (percent of calories from fat, 41), 8 grams protein, 4 grams carbohydrates, trace fiber, 3 grams fat (1 gram saturated), 25 milligrams cholesterol, 348 milligrams sodium.Seasoning Mix
At Aziza, they toast whole coriander seeds, cumin seeds and black peppercorns, then grind them individually before mixing with the kosher salt and fenugreek.
- 3 tablespoons kosher salt
- 1 tablespoon fenugreek
- 1 tablespoon coriander
- 1 tablespoon black pepper
- 1 tablespoon cumin
- In a small bowl, combine salt, fenugreek, coriander, black pepper and cumin. May be made ahead and stored airtight for up to a month. Makes: 1/4 cup
Nutritional information
Per serving: Per teaspoon: 6 calories (percent of calories from fat, 22), trace protein, 1 gram carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 1,412 milligrams sodium.From the menu of … Aziza, 1170 Howell Mill Road, Atlanta. 404-968-9437. www.aziza-restaurant.com/
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