Moroccan Tile Mosaic Platter (Print Version)

Colorful Moroccan mosaic platter with flavorful dips, marinated vegetables, olives, nuts, and herbs.

# Ingredient List:

→ 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, 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
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

# Steps:

01 - Place each dip and spread into separate small, colorful bowls or ramekins.
02 - Distribute marinated vegetables and pickles evenly into individual small bowls.
03 - Serve olives, roasted nuts, and toasted seeds in their respective bowls.
04 - Slice and toast the baguette; warm mini pita breads and quarter them.
05 - On a large serving tray or wooden board, arrange all small bowls and piles of ingredients tightly to form a colorful mosaic pattern, filling gaps with fresh herbs and pomegranate seeds.
06 - Drizzle extra virgin olive oil over dips and vegetables as desired.
07 - Present immediately and encourage guests to combine flavors as they wish.

# Helpful Hints:

01 -
  • It looks absolutely stunning on the table—honestly, it's one of those dishes that makes you feel like a hosting genius without requiring real cooking skills
  • You get to taste so many flavors and textures all at once, mixing and matching as you go, which feels like an adventure on your own plate
  • Everything can be prepared ahead of time, so you're free to actually enjoy your guests instead of staying glued to the kitchen
02 -
  • Don't assemble everything more than 30 minutes before serving—the bread will start to soften and lose its crisp if it sits too long with all the moisture from the vegetables
  • The preserved lemon is worth tracking down at a specialty market or online; it's the ingredient that transforms this from a generic platter into an authentically Moroccan experience, so don't substitute regular lemon
  • Taste your dips before the party—if store-bought hummus feels flat, add more garlic, lemon, and salt until it sings, because these are the foundations of the whole experience
03 -
  • Use a wooden board or large tray that can go straight from your hands to the table—the handoff moment is part of the magic, so skip the plating transfers
  • If you're worried about logistics, prepare all your dips and vegetables in their bowls the morning of, cover everything with plastic wrap, and just do the final arrangement 30 minutes before guests arrive
  • The pomegranate seeds are optional but worthwhile—they add tartness, color, and that jeweled quality that makes people Instagram the platter before they eat it
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