Cooking class experience — learning Dolma properly

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

Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. We learned how a traditional Ottoman-style restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of çay black tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.