Moroccan Tile Mosaic Platter (Print)

Colorful Moroccan platter featuring dips, marinated vegetables, olives, nuts, and fresh herbs arranged vibrantly.

# Components:

→ Dips & Spreads

01 - 1 cup classic hummus
02 - 1 cup baba ganoush
03 - 1 cup muhammara (red pepper and walnut dip)
04 - 1 cup labneh or Greek yogurt, drizzled with extra virgin olive oil and zaatar

→ Marinated Vegetables

05 - 1 cup roasted red peppers, sliced
06 - 1 cup marinated artichoke hearts, quartered
07 - 1 cup Moroccan carrot salad (shredded carrots, lemon juice, cumin, parsley)
08 - 1 cup preserved lemon slices

→ Pickles & Olives

09 - 1 cup mixed Moroccan olives
10 - 1/2 cup quick-pickled red onions, thinly sliced and marinated in vinegar and salt
11 - 1/2 cup cornichons or baby gherkins

→ Nuts & Seeds

12 - 1/2 cup roasted unsalted almonds
13 - 1/2 cup shelled pistachios
14 - 1/4 cup toasted sesame seeds

→ Breads & Crackers

15 - 1 baguette, sliced and toasted (or gluten-free crackers)
16 - 1 batch mini pita breads, quartered

→ Garnishes & Extras

17 - 1/4 cup pomegranate seeds
18 - 1/4 cup fresh mint leaves
19 - 1/4 cup cilantro leaves
20 - 1 teaspoon sumac
21 - Extra virgin olive oil, for drizzling

# Directions:

01 - Place each dip—hummus, baba ganoush, muhammara, and labneh or Greek yogurt with olive oil and zaatar—in separate small colorful bowls or ramekins.
02 - Distribute roasted red peppers, artichoke hearts, Moroccan carrot salad, preserved lemon slices, pickled red onions, cornichons, and olives into separate small bowls.
03 - Divide roasted almonds, pistachios, and toasted sesame seeds into individual bowls for easy serving.
04 - Toast sliced baguette and warm mini pita breads, cutting the latter into quarters.
05 - On a large serving tray or wooden board, arrange all bowls and piles of ingredients tightly to form a vibrant mosaic pattern; use fresh herbs, pomegranate seeds, and sumac to fill gaps and add color.
06 - Drizzle extra virgin olive oil over the dips and marinated vegetables to enhance flavor and presentation.
07 - Present immediately, inviting guests to sample and combine flavors as desired.

# Chef Secrets:

01 -
  • It looks absolutely stunning on the table—your guests will think you've been cooking all day when really you've just arranged beautiful things thoughtfully
  • Everyone finds something they love because there's so much variety, from creamy dips to briny pickles to crunchy nuts
  • Most of it can be made or prepped ahead, so you're actually relaxed when people arrive instead of stressed in the kitchen
  • It tastes like travel and adventure, bringing those warm Moroccan spice memories right to your dining room
02 -
  • Don't chill the platter before serving—cold dips taste flat and dull. Everything should be at room temperature or the dips still slightly warm so flavors sing
  • The moment you arrange this, it needs to go to the table within 15 minutes or the fresh herbs will wilt and the bread will get hard. Time your platter-building for right before people arrive
  • Buy quality versions of things you don't make yourself. Cheap hummus and mealy olives will make the whole platter feel less special, and people will taste the difference
03 -
  • Buy your dips from a Middle Eastern market if you can—they'll be fresher and more authentic than grocery store versions, and the quality jump is worth it
  • Make the quick-pickled onions yourself just before serving; homemade versions taste so much brighter and sharper than jarred, and they take five minutes
  • Toast your nuts and seeds yourself if you have time. Store-bought roasted ones are good, but ones you toast in your own pan while they're still warm and fragrant are incomparable
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