Moroccan Tent Platter (Print Version)

A vibrant mix of fresh vegetables, spiced dips, and flatbreads arranged beautifully for sharing.

# 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 outlined and arrange them in pointed, triangular groupings on a large serving platter to create a tent-like canopy, alternating colors for a vibrant presentation.
02 - Lightly warm the pita breads or msemen in a dry skillet or oven for 2 to 3 minutes, then cut into triangles. Fan the triangles out at the base of the vegetable arrangement.
03 - Spoon the hummus, muhammara, and baba ganoush into small serving bowls. Sprinkle each with ground cumin, smoked paprika, and toasted sesame seeds. Place the bowls centrally at the base of the tent display.
04 - Garnish with green and black olives and sprinkle with chopped cilantro or parsley to enhance the visual appeal and flavor.
05 - Present immediately, inviting guests to dip and combine the components as desired.

# Additional Tips::

01 -
  • It looks like you spent hours in the kitchen when it actually takes less than half an hour.
  • Every guest can build their own flavor combination instead of you deciding for them.
  • The colors alone make people reach for their phones before they reach for the food.
02 -
  • Wet vegetables are your enemy here—pat everything completely dry after cutting so the platter doesn't look tired and weeping by the time guests arrive.
  • Arrange the dips last, just before serving, so the flavors in the bowls stay bright and the colors don't fade from sitting out.
03 -
  • Use a large platter that's slightly deeper than a dinner plate—shallow platters tip when people lean in to grab bread from the edges.
  • If store-bought dips taste flat, stir in a squeeze of lemon juice and a pinch of salt right before serving; it wakes everything up without changing the recipe.
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