One of us had his first taste of muhammara, a nutty pink paste of walnuts and charred bell peppers, on a date with a gorgeous lady friend. The other one of us tried muhammara for the first time just two hours later while eating the remnants from that date out of a grease-stained Styrofoam container. We don't know whose experience was better.
Like most dips, muhammara gets better when it sits. And this week, we whipped up enough that it sat and sat and sat. Why so much? Smoked muhammara on pita crisps with pomegranate seeds is one of the seasonal appetizers we're planning for an October wedding catering gig, so we're dealing with school cafeteria-sized portions in hopes of getting our multiplication right for shopping. Our advice: Even if you're making this for your own dashing date, make enough to pack for lunches with a couple of falafel balls or some tahini-rice.