Cooking class experience — learning Khash properly

I took a cooking class specifically to learn how to make Khash correctly. The instructor explained why madzoon yoghurt is used the way it is — something I'd never understood from just eating it. The rich from slow-cooked lamb result when you make it yourself is different.

Armenia claims the world's oldest winery dating to 4100 BC and has a deep wine-making heritage. We learned how a Yerevan restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of madzoon tan yoghurt drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.