Vibrant Moroccan Tile Mosaic (Printable View)

An array of flavorful dips, marinated vegetables, olives, nuts, and fresh herbs arranged on a vibrant platter.

# 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 - 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 (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

# How to Make It:

01 - Place each prepared dip and spread into small, colorful bowls or ramekins, ready for serving.
02 - Distribute the marinated vegetables and pickles into separate small bowls for easy access.
03 - Divide olives, roasted nuts, and toasted sesame seeds among bowls distinct from dips and vegetables.
04 - Slice and toast the baguette and warm the mini pita breads to enhance texture and flavor.
05 - On a large serving tray or wooden board, tightly place all bowls and piles of ingredients to form a vibrant, mosaic-like pattern, filling gaps with fresh herbs, pomegranate seeds, and garnishes.
06 - Lightly drizzle extra virgin olive oil over dips and vegetables for added richness and aroma.
07 - Offer immediately, inviting guests to sample and combine flavors freely for a convivial experience.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when really you've just orchestrated a symphony of store-bought and simple components—that's the secret magic.
  • Every guest finds something they adore, because there's enough variety that even the pickiest eater walks away satisfied and surprised.
  • The act of building it together becomes the experience itself; people taste flavors they'd never combine alone and discover new favorites.
02 -
  • Don't wait until the last minute to assemble—arrange everything except the fresh herbs and the final drizzle of olive oil an hour ahead. This keeps you calm and keeps the platter fresh.
  • Taste your Moroccan carrot salad before final assembly; if it needs more cumin or lemon, add it then. Each element should taste bold and alive on its own.
  • Preserved lemons are salty, funky, and polarizing—not everyone loves them, so keep them to the side so guests can avoid or embrace them.
03 -
  • Use small, colorful bowls or ramekins in different shapes and depths—visual variety makes the platter feel intentional and luxurious, even if the components are humble.
  • Keep a small bowl of extra olive oil and a brush nearby when serving; people will want to drizzle more, and being generous with oil makes every element taste better.
  • Toast sesame seeds yourself; store-bought toasted seeds lose their fragrance over time, and that warm, nutty smell is part of what makes this platter sing.
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