Cooking class experience — learning Ojja properly

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

Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. We learned how a Tunis medina restaurant 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.