Moroccan Tent Appetizer Platter (Printable)

Bright Moroccan appetizer with vegetables, spiced dips, and flatbreads in a tent-style presentation.

# Components:

→ 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 - 0.5 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 - 0.25 cup pitted green olives
13 - 0.25 cup pitted black olives
14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 1 tablespoon toasted sesame seeds
16 - 0.5 teaspoon ground cumin
17 - 0.5 teaspoon smoked paprika

# Directions:

01 - Prepare all vegetables as described and arrange in pointed, triangular groupings on a large serving platter to mimic a tent canopy, alternating colors for visual appeal.
02 - Lightly warm pita breads or msemen 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 hummus, muhammara, and baba ganoush into small bowls, then sprinkle each with cumin, smoked paprika, and toasted sesame seeds. Position the dips at the center base of the tent formation.
04 - Garnish the platter with pitted green and black olives, then sprinkle chopped cilantro or parsley over the entire arrangement for a festive finish.
05 - Present immediately, encouraging guests to dip and combine flavors as preferred.

# Expert Advice:

01 -
  • It looks like restaurant-quality elegance but honestly comes together faster than ordering delivery.
  • Everything can be prepped ahead, then you just arrange and garnish right before guests arrive.
  • Naturally vegetarian, gluten-free if you swap the bread, and everyone finds something they actually want to eat.
02 -
  • Don't slice vegetables more than two hours ahead or they'll start sweating and losing crispness—slice them closer to serving time if you have the flexibility.
  • The tent shape sounds complicated but it's actually just organized chaos; if one vegetable isn't quite right, you're not rebuilding the whole thing, just nudge it and keep moving.
03 -
  • Toast your own sesame seeds instead of using pre-toasted—thirty seconds in a dry pan over medium heat and the flavor becomes almost nutty and real.
  • If your vegetables are room temperature, they'll taste and crunch better than cold ones straight from the fridge; take them out fifteen minutes before assembly.
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