Moroccan Tent Appetizer Platter (Print Version)

A colorful platter featuring Moroccan flavors with fresh vegetables, spiced dips, and warm flatbreads.

# What You'll Need:

→ Vegetables

01 - 1 small cucumber, sliced lengthwise
02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 2 medium carrots, peeled and cut into sticks
05 - 1 cup cherry tomatoes, halved
06 - 1 small red onion, thinly sliced
07 - ½ cup radishes, thinly sliced

→ Flatbreads

08 - 4 large pita breads or Moroccan msemen, cut into triangles

→ Spiced Dips

09 - 1 cup hummus
10 - 1 cup roasted red pepper muhammara
11 - 1 cup baba ganoush

→ Toppings & Garnishes

12 - ¼ cup pitted green olives
13 - ¼ cup pitted black olives
14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 1 tablespoon toasted sesame seeds
16 - ½ teaspoon ground cumin
17 - ½ teaspoon smoked paprika

# How to Make It:

01 - Prepare all vegetables as described and arrange them in pointed, triangular groupings on a large serving platter to create a tent-like canopy, alternating colors for visual appeal.
02 - Warm pita or msemen lightly in a dry skillet or oven for 2-3 minutes, then cut into triangles and fan them out at the base of the vegetable arrangement.
03 - Spoon the hummus, muhammara, and baba ganoush into small bowls. Sprinkle each with ground cumin, smoked paprika, and toasted sesame seeds. Place the dips at the center base of the tent structure.
04 - Garnish the arrangement with pitted green and black olives, and sprinkle with chopped cilantro or parsley for a festive finish. Serve immediately to allow guests to dip and combine flavors as desired.

# Additional Tips::

01 -
  • It looks like you spent hours in the kitchen when you really just spent thirty minutes chopping and arranging.
  • Everyone gets to eat exactly what they want, dipping and combining as the mood strikes.
  • The visual impact alone starts conversations and makes your platter the first thing to disappear.
02 -
  • If vegetables sit for more than an hour before serving, they start releasing water—pat them dry with paper towels right before arranging if you're prepping ahead.
  • Store-bought dips can hide allergens, so always check the label if anyone at your table has sensitivities, especially for nuts and dairy.
03 -
  • Toast your sesame seeds in a dry pan for just 1-2 minutes before sprinkling—the aroma and flavor difference is worth the extra minute.
  • If bread sits too long after warming, it hardens; fan it out just before serving, and set it slightly apart from the dips so it doesn't absorb moisture.
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