Lamprais
Type | Main meal |
---|---|
Course | Main meal |
Place of origin | Sri Lanka |
Main ingredients | mixed meat curry, ghee rice, ash plantain, frikkadeller meatballs, belacan, seeni sambol, eggplant pahi |
Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a
History
From 1658 until 1796, the coast of Sri Lanka was under Dutch rule. The Dutch Burghers (an ethnic group of mixed Dutch, Portuguese Burghers and Sri Lankan descent) came up with the dish. The dish itself is not a native dish to the Netherlands but is based on the Javanese meal lemper. Lemper is a snack consisting of shredded seasoned meat and glutinous rice wrapped in a banana leaf. The Dutch in Dutch Ceylon are likely to have adapted this dish from the Dutch East Indies in the early 16th century.[5]
One of the first literary mentions of lamprais was in Hilda Deutrom's Ceylon Daily News Cookery Book, published in 1929.
Composition
It consists of two special
The traditional recipe always contains three meat items; however, modern versions can include just a single meat, such as fish or chicken, or may be vegetarian.
See also
References
- ISBN 9789551535001.
- ISBN 9781452528625.
- ISBN 9789971925222.
- Sri Lankan Airlines.
- ^ "The Lamprais Legacy". Sunday Observer. 7 January 2018. Retrieved 2 May 2021.
- Sunday Times. Retrieved 18 April 2017.