Everything in our dish encyclopedia is written by the people who cook it every day. The SkaZka Bali kitchen runs two traditions side by side: a Slavic section built around slow soups, hand-pinched dumplings and soured dairy, and a Turkish section built around a stone oven, a charcoal grill and mezes prepared each morning.
Recipes are documented as we actually cook them in Ubud — including the substitutions the tropics force on us, such as local dairy for smetana and Balinese produce in place of European root vegetables.