Cooking class experience — learning Manti properly

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

the meze tradition of small shared dishes predates the main course. We learned how an Istanbul meyhane tavern shapes the way this dish is eaten. The class ended with the meal and a glass of raki anise spirit. I've made it three times since and each time it improves. Highly recommend the cooking class approach.