Cooking class experience — learning Börek properly

I took a cooking class specifically to learn how to make Börek correctly. The instructor explained why pomegranate molasses is used the way it is — something I'd never understood from just eating it. The warmly spiced and complex result when you make it yourself is different.

Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. We learned how an Istanbul meyhane tavern shapes the way this dish is eaten. The class ended with the meal and a glass of raki anise spirit. I've made it three times since and each time it improves. Highly recommend the cooking class approach.