Cooking class experience — learning Jachnun properly

I took a cooking class specifically to learn how to make Jachnun correctly. The instructor explained why silan date syrup is used the way it is — something I'd never understood from just eating it. The sweet and tangy result when you make it yourself is different.

Shabbat and holiday meals follow religious traditions that shape the food served. We learned how a Tel Aviv hummusiya shapes the way this dish is eaten. The class ended with the meal and a glass of arak. I've made it three times since and each time it improves. Highly recommend the cooking class approach.