Moroccan Tent Flavor Platter (Printable)

A festive Moroccan spread with vibrant veggies, flavorful dips, and warm flatbreads arranged under a tent-like canopy.

# 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 indicated and arrange them in pointed, triangular clusters on a large serving platter to form a tent-like canopy, alternating colors for a vibrant display.
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, roasted red pepper muhammara, and baba ganoush into separate small bowls. Sprinkle each with ground cumin, smoked paprika, and toasted sesame seeds. Position the bowls centrally at the base of the tent formation.
04 - Garnish the display with pitted green and black olives and sprinkle chopped cilantro or parsley over the arrangement. Serve immediately, inviting guests to dip and combine flavors as desired.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when it actually took 25 minutes.
  • Everyone gets involved naturally—pulling bread, dipping vegetables, discovering their own favorite combination.
  • Completely vegetarian but nobody notices because the flavors are that bold and complex.
02 -
  • The dips separate and weep if you make them more than a few hours ahead—prep vegetables earlier if needed, but dips go in at the last moment.
  • Warm bread is non-negotiable; cold flatbread won't scoop the dips with the same satisfaction, and temperature makes the whole experience feel more intentional.
03 -
  • Let vegetables sit out for 10 minutes before arranging so they're at room temperature and taste like themselves instead of cold storage.
  • If you're nervous about the tent structure holding, lightly wedge damp paper towels under the base vegetables to anchor them without being visible.
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