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Lamprais

Name: Lamprais
Cuisine: Sri Lankan
Ingredients: 2 cups rice; 1 cup chicken curry; 1 cup beef or pork curry; 1/2 cup eggplant moju (pickled eggplant); 1/4 cup sambol (spicy condiment); 2 hard-boiled eggs; 3 cups stock (meat or vegetable); 2 large leaves banana leaf (for wrapping)

Lamprais is a traditional Sri Lankan dish consisting of rice boiled in stock, accompanied by a variety of meat curries, sambols, and a hard-boiled egg, all wrapped in a banana leaf and baked. It showcases a unique fusion of Dutch Burgher culinary heritage and Sri Lankan flavors, symbolizing the island's colonial history and multicultural influences.

8 ingredients

spicysavoryaromaticearthyrich

Culinary DNA Preview

Sri Lankan70%

Dutch Burgher30%

Ingredients

rice
2 cups
chicken curry
1 cup
beef or pork curry
1 cup
eggplant moju (pickled eggplant)
1/2 cup
sambol (spicy condiment)
1/4 cup
hard-boiled eggs
2
stock (meat or vegetable)
3 cups
banana leaf (for wrapping)
2 large leaves

Method

Steps not available

Origin Story

Lamprais originated from the Dutch Burgher community in Sri Lanka during colonial times, blending European and local culinary traditions to create a distinctive baked rice meal.

Culinary DNA

Ingredient ancestry breakdown

Sri Lankan70%

ingredients+techniques

Dutch Burgher30%

technique_origin+ingredient_origin

Techniques

boiling curing baking wrapping

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