Cooking class experience — learning Levengi properly

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

Azerbaijani cuisine reflects Turkic, Persian, and Caucasian influences meeting at a historical crossroads. We learned how a Caspian seafood restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of armudu black tea. I've made it three times since and each time it improves. Highly recommend the cooking class approach.