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.
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.
From the menu of … Aziza, 1170 Howell Mill Road, Atlanta. 404-968-9437. www.aziza-restaurant.com/
Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of" and the name of restaurant in the subject line.
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