Cooking class experience — learning Kibbeh properly

I took a cooking class specifically to learn how to make Kibbeh correctly. The instructor explained why tahini is used the way it is — something I'd never understood from just eating it. The aromatic with herbs and spice result when you make it yourself is different.

Lebanese hospitality is expressed through abundance on the table. We learned how a mezze spread for a large gathering shapes the way this dish is eaten. The class ended with the meal and a glass of fresh mint lemonade. I've made it three times since and each time it improves. Highly recommend the cooking class approach.