Moroccan Tile Mosaic Platter (Print Version)

A vibrant Moroccan-inspired platter with flavorful dips, marinated veggies, olives, and nuts for sharing.

# What You'll Need:

→ 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 - 0.5 cup quick-pickled red onions, thinly sliced and marinated in vinegar and salt
11 - 0.5 cup cornichons or baby gherkins

→ Nuts & Seeds

12 - 0.5 cup unsalted roasted almonds
13 - 0.5 cup shelled pistachios
14 - 0.25 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 - 0.25 cup pomegranate seeds
18 - 0.25 cup fresh mint leaves
19 - 0.25 cup cilantro leaves
20 - 1 teaspoon sumac
21 - Extra virgin olive oil, for drizzling

# How to Make It:

01 - Spoon each dip and spread into individual small bowls or ramekins, ensuring even distribution.
02 - Place marinated vegetables and pickles in separate small bowls for easy access.
03 - Distribute olives, roasted nuts, and toasted seeds into their own serving bowls.
04 - Toast baguette slices until golden and warm mini pita breads until soft and pliable.
05 - On a large serving tray or wooden board, arrange all bowls and ingredient piles tightly, creating a vibrant mosaic pattern; fill empty spaces with fresh herbs and pomegranate seeds.
06 - Drizzle extra virgin olive oil over dips and vegetables to enhance flavor and presentation.
07 - Present immediately, inviting guests to sample and combine flavors freely.

# Additional Tips::

01 -
  • It looks like edible art the moment it hits the table, and people genuinely pause to admire it before eating
  • You can prepare everything ahead, so hosting feels effortless rather than stressful
  • Everyone finds something they love—whether they're a hummus devotee or a pickle enthusiast
  • It's naturally vegetarian and easily adaptable for almost any dietary preference
02 -
  • Prepare everything except the final oil drizzle up to 4 hours ahead—this is where the magic of entertaining comes from, because you'll actually have time to enjoy your guests instead of wiping your hands on a kitchen towel
  • Room temperature is non-negotiable for dips. Cold hummus and baba ganoush lose their creamy charm and become dense and uninviting. Pull them out of the fridge 20 to 30 minutes before serving
  • The arrangement matters more than perfection. Tight, abundant, slightly chaotic arrangements look far more inviting and authentic than sparse, symmetrical ones
  • Preserved lemons are the secret weapon that makes people ask for your recipe. Their unique flavor elevates everything they touch—don't bury them in the platter, give them their own small moment
03 -
  • Make preserved lemons yourself if you can find fresh lemons and have two weeks—they're simple to prepare and taste far superior to many store-bought versions, plus you'll feel like you've unlocked a secret
  • Toast your sesame seeds fresh just hours before serving. This single step transforms them from pleasant to absolutely captivating, releasing oils and aromas that fill your kitchen with the scent of hospitality
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