Cooking class experience — learning Mechouia Salad properly

I took a cooking class specifically to learn how to make Mechouia Salad correctly. The instructor explained why olive oil is used the way it is — something I'd never understood from just eating it. The boldly spiced and warming 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 market food stall 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.