Cooking class experience — learning Manakish properly

I took a cooking class specifically to learn how to make Manakish correctly. The instructor explained why pine nuts is used the way it is — something I'd never understood from just eating it. The nutty and sesame-forward result when you make it yourself is different.

Lebanese hospitality is expressed through abundance on the table. We learned how a Middle Eastern restaurant abroad shapes the way this dish is eaten. The class ended with the meal and a glass of strong cardamom coffee. I've made it three times since and each time it improves. Highly recommend the cooking class approach.