Cooking class experience — learning Manti properly

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

plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. We learned how a family plov ceremony shapes the way this dish is eaten. The class ended with the meal and a glass of ayran. I've made it three times since and each time it improves. Highly recommend the cooking class approach.