Cooking class experience — learning Qutab properly

I took a cooking class specifically to learn how to make Qutab correctly. The instructor explained why quince is used the way it is — something I'd never understood from just eating it. The richly layered result when you make it yourself is different.

Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. We learned how a Baku meykhana restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of doshab grape molasses. I've made it three times since and each time it improves. Highly recommend the cooking class approach.