Cooking class experience — learning Lecsó properly

I took a cooking class specifically to learn how to make Lecsó correctly. The instructor explained why lard is used the way it is — something I'd never understood from just eating it. The deeply flavourful 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 family Sunday lunch shapes the way this dish is eaten. The class ended with the meal and a glass of Pálinka fruit brandy. I've made it three times since and each time it improves. Highly recommend the cooking class approach.