Colorful Moroccan platter with fresh veggies, spiced dips, and flatbreads in a festive tent-style arrangement.
# 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 Steps:
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 contrast.
02 - Lightly warm pita breads or msemen in a dry skillet or oven for 2 to 3 minutes. Cut into triangles and fan them out at the base of the vegetable canopy.
03 - Spoon hummus, muhammara, and baba ganoush into small bowls. Sprinkle each with ground cumin, smoked paprika, and toasted sesame seeds. Position dips at the center base of the tent arrangement.
04 - Garnish the platter with pitted green and black olives, then sprinkle chopped cilantro or parsley over the entire arrangement for a festive presentation.
05 - Present immediately, allowing guests to dip and combine flavors to their liking.
