Moroccan Tent Appetizer Platter (Printable)

A vibrant Moroccan platter with fresh vegetables, spiced dips, and warm flatbreads for festive gatherings.

# What you 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

# Directions:

01 - Prepare all vegetables as described and organize them in pointed, triangular groupings on a large serving platter to form a tent-like canopy, alternating colors for a vibrant presentation.
02 - Lightly warm pita breads or msemen in a dry skillet or oven for 2 to 3 minutes, then cut into triangles and fan them out at the base of the vegetable arrangement.
03 - Spoon hummus, muhammara, and baba ganoush into separate small bowls; sprinkle each with ground cumin, smoked paprika, and toasted sesame seeds, then position them at the center base of the tent display.
04 - Add pitted green and black olives atop the arrangement and sprinkle chopped cilantro or parsley for a festive finish. Serve immediately for guests to dip and combine flavors as desired.

# Expert Advice:

01 -
  • It looks like restaurant-quality presentation but takes minutes to assemble, making you feel like a pro without the stress.
  • Every guest finds something they love—colorful vegetables, warm bread, creamy dips—no one leaves the platter feeling left out.
  • The spices wake up your palate in the best way, without requiring you to actually cook anything complicated.
02 -
  • Prep vegetables no more than a few hours ahead; they lose their snap and start weeping if they sit too long, which deflates the whole visual moment.
  • Warming the bread is non-negotiable—cold, stiff pita tastes like cardboard, but warm pita tastes like an invitation to something better.
03 -
  • Chill your vegetables for an hour before assembling so they stay crisp and cold throughout serving—this contrast against warm bread is essential.
  • Brush the pita triangles lightly with olive oil before warming so they crisp at the edges and smell absolutely irresistible.
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