Moroccan Nachos

By Nargisse Benkabbou

Updated Feb. 9, 2023

Moroccan Nachos
Johnny Miller for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
4(383)
Comments
Read comments

This Moroccan twist on the much-loved appetizer features kefta, a ground beef (or lamb) mixture seasoned with parsley, cilantro, mint, paprika and cumin, and a spicy-sweet harissa salsa. Both give these nachos an unusual kick that’s as festive as it is comforting. Creamy guacamole, bright with lemon zest and juice, balances everything out. To save time, cook the kefta mixture and prepare the salsa in advance. Using a combination of fresh and canned tomatoes creates a not-too-runny and not-too-chunky consistency that’s ideal for drizzling over a tray of nachos. That said, feel free to swap the fresh tomatoes for half a 14-ounce can crushed tomatoes or vice versa.

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Ingredients

Yield:6 servings 

    For the Salsa

    • 1(14-ounce) can crushed tomatoes 
    • 4medium tomatoes, cored and quartered
    • 1small yellow onion (about 6 ounces), peeled and quartered
    • ½packed cup fresh cilantro 
    • 3tablespoons lemon juice
    • 2 to 4teaspoons harissa, according to taste 
    • 2garlic cloves, peeled and roughly chopped 
    • 1tablespoon honey
    • 2teaspoons ground cumin
    • 1teaspoon fine sea salt, plus more to taste 

    For the Guacamole

    • 2ripe avocados
    • 1tablespoon chopped fresh cilantro
    • 1teaspoon lemon zest (from about 2 lemons) 
    • 1tablespoon lemon juice, plus more to taste 
    • ½teaspoon fine salt, plus more to taste

    For the Kefta

    • 1pound ground beef or lamb (preferably 15- to 20-percent fat)
    • 1small yellow onion, grated or finely chopped with its juices reserved (about 1 ¼ cups)
    • ½packed cup flat-leaf parsley, finely chopped
    • ½packed cup cilantro, finely chopped
    • ½packed cup mint leaves, finely chopped
    • 2heaped teaspoons sweet paprika
    • 1teaspoon ground cumin
    • ½heaped teaspoon fine salt, plus more as needed
    • ½teaspoon black pepper
    • Pinch of ground cayenne
    • 2tablespoons olive oil 

    For the Nachos

    • 1(8-ounce) bag corn tortilla chips
    • 9ounces grated Cheddar (about 2 cups)
    • 1cup sour cream 
    • A handful of cilantro leaves 
    • Olive oil, to drizzle 
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Make the salsa: In a food processor or blender, combine the crushed tomatoes, fresh tomatoes, onion, cilantro, lemon juice, harissa, garlic, honey, cumin and salt and pulse a few times until the ingredients are evenly blended. Cover and set aside until ready to serve or keep in the fridge for up to four days.

  2. Step 2

    Make the guacamole: Mash the avocado flesh with a fork, then add the cilantro, lemon zest, lemon juice and salt and stir together until well combined. Taste and adjust the seasoning, adding more salt and lemon juice if necessary. Cover and keep in the fridge for up to 6 hours before using.

  3. Step 3

    Prepare the kefta: Heat the olive oil in a large frying pan over a medium-high. Add the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne and cook, breaking up the meat with a wooden spoon until it is no longer pink, about 7 minutes. Cover and set aside until ready to serve or keep in an airtight container in the fridge for up to two days.

  4. Step 4

    Assemble the nachos: Heat the oven to 400 degrees. Spread the tortillas on a sheet pan in a single layer. Top the tortillas with the kefta and a layer of Cheddar. Bake until the cheese has melted, about 10 minutes.

  5. Step 5

    Remove the nachos from the oven and top with the guacamole, sour cream, about half of the salsa, cilantro leaves and a drizzle of olive oil. Serve immediately with the remaining salsa on the side.

Ratings

4 out of 5
383 user ratings
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Comments

Andrea Bell

This fusion dish reminds me of living in Morocco 50 years ago. As a native Californian I dearly missed tortillas---neither they or masa was anywhere to be found. The food of Morocco is divine---its fun to see it combined with Mexican.

Anne

This was good. I made half a pan with tortilla chips and the other half with pita chips. I liked the pita version better ... it became its own dish rather than a wannabe. And I love guacamole and avocado with almost anything, but I found it superfluous to this dish. Lemony tzatziki was great with it.

Janet

Roasted eggplant and chickpeas? Should work well with these spices and herbs.

John Crawford

Turned out soggy and not inviting flavour for me.

veganized it!

I used black chickpeas in place of the meat. And made a cheese sauce with cashews and pepitas. It turned out great. Loved the mint

JHINBOCO

What a fun version of nachos! Loved the flavor of the Kefta, but there was more than enough for one recipe. The salsa was the best. Not too spicy & just the slightest sweetness from the honey. I’ve used this salsa recipe over and over. It’s good enough to can, so after a bountiful tomato season I’m going to try. I’m wondering if anyone has any ideas for how to adjust it so the ph is sufficient for canning? Add a teaspoon of white vinegar to each jar before processing in a hot water bath?

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