Cooking class experience — learning Basbousa properly

I took a cooking class specifically to learn how to make Basbousa correctly. The instructor explained why fenugreek seeds is used the way it is — something I'd never understood from just eating it. The hearty and filling result when you make it yourself is different.

koshari is considered the national dish representing the multicultural influence on Egyptian cooking. We learned how a traditional Egyptian koshari shop shapes the way this dish is eaten. The class ended with the meal and a glass of mint tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.