Cooking class experience — learning Lahmajoun properly

I took a cooking class specifically to learn how to make Lahmajoun correctly. The instructor explained why lamb shoulder is used the way it is — something I'd never understood from just eating it. The subtly tangy result when you make it yourself is different.

the Armenian genocide shaped diaspora communities who carried the cuisine globally. We learned how a traditional home holiday table 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.