.jpg) A serving of 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 Sri Lankan dish that was introduced by the country's Dutch Burgher population.[1][2] Lamprais is an Anglicised derivative of the Dutch word lomprijst,[3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.[4]
- ^ Müller, J. B. (2006). The Burghers. Wimal Enterprises. p. 275. ISBN 9789551535001.
- ^ Pinto, Leonard (2015). Being a Christian in Sri Lanka: Historical, Political, Social, and Religious Considerations. Balboa Press. p. 57. ISBN 9781452528625.
- ^ Gottberg, John; Anthonis, Ravindralal; Keuneman, Herbert; Hoefer, Hans (1983). Sri Lanka. Apa Productions. p. 300. ISBN 9789971925222.
- ^ Boyle, Richard (July 2016). "L amprais: A Curious Culinary Creation". Serendib. Sri Lankan Airlines.