Lamprais
🇱🇰 A dish from Sri Lanka
Lamprais,, also transliterated in English as "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. Lamprais is an Anglicised derivative of the Dutch word lomprijst, which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.
What gives it away
| 🥘Main ingredients | rice, mixed meat curry, sambol, fried egg, banana leaf |
|---|---|
| 🔥Cooking method | cooked components wrapped in leaf and baked |
| 👅Flavour & style | spicy, aromatic, layered |
| 🕒When it’s eaten | single-serving wrapped meal |
More food from Sri Lanka
Frequently asked questions
Where does Lamprais come from?
Lamprais is a dish that originated in Sri Lanka.
What is Lamprais?
Lamprais,, also transliterated in English as "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. Lamprais is an Anglicised derivative of the Dutch word lomprijst, which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.