Cooking class experience — learning Kebab properly

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

Turkish cuisine bridges Central Asian, Middle Eastern, and Mediterranean influences. We learned how a traditional Ottoman-style restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of pomegranate juice. I've made it three times since and each time it improves. Highly recommend the cooking class approach.