Cooking class experience — learning Sabich properly

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

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