Cooking class experience — learning Bambalouni properly

I took a cooking class specifically to learn how to make Bambalouni correctly. The instructor explained why preserved lemon is used the way it is — something I'd never understood from just eating it. The deeply savoury result when you make it yourself is different.

Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. We learned how a family couscous Friday shapes the way this dish is eaten. The class ended with the meal and a glass of fresh lemon juice. I've made it three times since and each time it improves. Highly recommend the cooking class approach.