Cooking class experience — learning Halászlé properly

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

Hungarian cuisine was shaped by nomadic Magyar traditions mixed with Ottoman and Habsburg influences. We learned how a lakeside restaurant on the Balaton shapes the way this dish is eaten. The class ended with the meal and a glass of Dreher beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.