Though traditionally served with grilled meats and kebabs, this creamy, garlicky condiment may be slathered on bread, roasted potatoes, and more.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network. Visit her website: Roots & Marvel