[{"data":1,"prerenderedAt":493},["ShallowReactive",2],{"recipe:lamprais":3,"recipe:country:sri-lanka":288},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":43,"serveWith":53,"storage":55,"faq":56,"equipment":75,"baseServings":82,"prepMinutes":83,"cookMinutes":84,"difficulty":85,"course":86,"diet":88,"mainIngredients":89,"ingredients":94,"instructions":230,"nutrition":267,"images":275,"keywords":279,"publishedAt":286,"updatedAt":286,"authorSlug":287},"lamprais","Lamprais (Dutch Burgher Banana Leaf Rice Parcel)","ලම්ප්‍රයිස්","LUM-price","sri-lanka","Colombo and the Burgher west coast","🍱","A whole Sri Lankan meal folded into one banana leaf: stock-cooked ghee rice packed with three-meat curry, a fried frikkadel, seeni sambol and blachan, then baked until the leaf perfumes it all.","Lamprais is a complete meal built inside a single banana leaf and finished in the oven. Rice is cooked in the stock from the meats with ghee and whole spice, then a portion of it is packed onto a softened leaf with a dark three-meat curry, a fried frikkadel meatball, sweet-hot caramelised seeni sambol, salty chile-and-dried-shrimp blachan and a spoonful of pickled eggplant. The parcel goes into a hot oven for twenty minutes, and what you unwrap smells of scorched leaf, clove and coconut. Every mouthful is meant to gather several components at once, so the flavour changes as you dig: sweet, then sour, then peppery, then plain buttery rice.","Lamprais belongs to the Burghers, the Sri Lankan community descended from Dutch and Portuguese settlers who married locally during the centuries when European powers held the coastal lowlands of the island. The name is a compression of the Dutch lomprijst — lump rice — and the construction is recognisably a colonial-household dish: European stock-cooked rice and a breadcrumbed meatball sitting next to sambols that are entirely Sri Lankan. It was never street food. It was Sunday food, feast food, the thing a Burgher grandmother assembled on a kitchen table with three pots going and the whole family drafted to fold leaves.\n\nWhen the Burgher population thinned out through twentieth-century emigration, lamprais moved into Colombo bakeries and hotel kitchens, where it is now sold by the parcel to office workers. That commercialisation is also where the arguments start. Burgher cooks and food writers are fierce about what qualifies: the rice must be cooked in stock rather than water, the curry should be a mixture of meats rather than one, and the frikkadel, blachan, seeni sambol and a vegetable component are not optional extras. A cardboard box of plain rice and a chicken curry wrapped in a leaf, which is what a lot of places sell, is a lunch packet — and calling it lamprais will get you corrected.\n\nThe baking is not a formality either. Wrapped tight and heated through, the leaf releases a green, faintly smoky aroma into the rice and steams the components into one another so the parcel arrives as a single dish rather than a plate of separate things. Traditionally an ash plantain curry rounds it out; outside Sri Lanka, eggplant moju does the same job of cutting the richness with sour and sweet. This version keeps the full architecture but streamlines the sequence so one cook with one oven can finish it in an afternoon.",[15,16,17,18],"Every component is here — stock rice, mixed-meat curry, frikkadel, seeni sambol, blachan — rather than the stripped-down lunch-packet version.","The meats are simmered first and their broth becomes the rice liquid, so nothing is wasted and the rice tastes of the curry.","Clear leaf-handling instructions, including what to do when you can only get frozen banana leaf or none at all.","Ordered so the slow elements overlap: sambol caramelises while the meat simmers, and the parcels assemble in one pass.",[20,21,22,23,24,25],"Soften banana leaf before folding: pass it over a gas flame or dip it in boiling water for a few seconds until it turns glossy dark green and goes limp instead of cracking.","Undercook the rice slightly — pull it while the grains still have a firm core. It finishes steaming inside the parcel and mushy rice cannot be rescued.","Cut the three meats to the same size so they finish together, and keep the pork slightly larger since it takes the longest to become tender.","Seeni sambol needs patience. Onions that are merely soft taste raw and sharp; keep going until they are deep mahogany and jammy, which takes a good 25 minutes.","Assemble on a tray, not in your hands. Rice in the centre, components in a ring around it, then fold — trying to balance a loaded leaf mid-air ends badly.","If the parcels are going straight from fridge to oven, add 10 minutes and cover the tray with foil so the leaves do not scorch dry.",[27,31,35,39],{"original":28,"swap":29,"note":30},"Banana leaf","Baking parchment inside foil, or a lidded baking dish","You lose the specific green, smoky aroma the leaf gives, which is a real loss — but the parcel still steams properly and everything else about the dish survives.",{"original":32,"swap":33,"note":34},"Maldive fish flakes","Dried shrimp, pounded, or a teaspoon of fish sauce stirred into the sambol","Maldive fish is cured, smoked, rock-hard tuna and it carries much of the savoury backbone. Bonito flakes crushed fine are the closest widely available stand-in.",{"original":36,"swap":37,"note":38},"Ash plantain curry","Wambatu moju (pickled eggplant), or a simple green bean curry","Ash plantain is almost impossible to find fresh outside South Asia. The vegetable component exists to add sour and sweet against the meat, and moju does that job better than a bland substitute would.",{"original":40,"swap":41,"note":42},"Roasted Sri Lankan curry powder","Ordinary curry powder toasted in a dry pan until it darkens and smells nutty","Sri Lankan curry powder is roasted almost to coffee colour before grinding, which is why the curry tastes deep rather than raw. Toasting a mild curry powder gets you most of the way.",[44,47,50],{"name":45,"description":46},"Chicken-only lamprais","A common home shortcut using chicken thigh alone. Purists object, but it makes a weeknight-sized version and the sambols still carry the plate.",{"name":48,"description":49},"Vegetarian lamprais","Replace the meat curry with a cashew and green pea curry, the frikkadel with a spiced potato croquette, and cook the rice in vegetable stock. Blachan becomes a plain chile-onion sambol.",{"name":51,"description":52},"Egg lamprais","Tuck a halved boiled egg into each parcel alongside the frikkadel — a Colombo bakery habit that adds bulk and softens the heat.",[54],"Nothing, by design — the parcel is the whole meal. A cold glass of ginger beer and extra chile sambol on the side is as far as most tables go.","Assembled, unbaked parcels keep 2 days refrigerated and freeze well for 2 months — bake from frozen at 180°C for 40 minutes, covered with foil for the first 25. Baked parcels reheat in a 170°C oven for 15 minutes; the microwave works but the leaf loses its aroma and the rice dries at the edges. The individual components all keep separately for 3 days, so making the sambols and curry one day and assembling the next is the sane way to cook this.",[57,60,63,66,69,72],{"question":58,"answer":59},"What actually has to be in a lamprais for it to count?","Burgher cooks generally insist on five things: rice cooked in meat stock with ghee, a curry of mixed meats rather than a single one, a fried frikkadel meatball, blachan (a dried-fish and chile sambol), and seeni sambol. A vegetable curry and a boiled egg are common additions. Rice plus one curry in a leaf is a lunch packet, not lamprais.",{"question":61,"answer":62},"Can I make lamprais without banana leaves?","Yes. Wrap each portion in baking parchment and then foil, or pack everything into a small covered baking dish. The parcel still steams and the components still merge. What you miss is the grassy, faintly smoky perfume the hot leaf pushes into the rice, which is a genuine part of the dish rather than decoration.",{"question":64,"answer":65},"What is blachan and is it the same as Malaysian belacan?","They share a name and an ancestry but not a form. Malaysian belacan is a fermented shrimp paste block used as a seasoning. Sri Lankan Burgher blachan is a finished relish, pounded from dried shrimp or Maldive fish with chile, garlic and lime, eaten in small salty bites inside the parcel.",{"question":67,"answer":68},"Why is my rice mushy inside the parcel?","Because it was fully cooked before wrapping. The rice keeps steaming for the twenty minutes the parcel is in the oven, so it must come out of the pot slightly underdone with a firm core in the grain. Spreading it out to cool and dry for a few minutes before assembling also helps.",{"question":70,"answer":71},"Is lamprais spicy?","The rice and the frikkadel are mild; the heat sits in the blachan and, to a lesser extent, the seeni sambol. Because each component is packed separately, the person eating controls the balance by how much sambol they drag into each mouthful. You can scale the chile in either sambol without touching the rest.",{"question":73,"answer":74},"Can I prepare the components in advance?","Yes, and you should. The meat curry and both sambols improve after a night in the fridge, and frikkadels can be fried and chilled a day ahead. Cook the rice fresh on assembly day, since day-old rice reheats unevenly inside the parcel.",[76,77,78,79,80,81],"Heavy lidded pot for the meat curry","Rice pot with a tight lid","Wide frying pan for the seeni sambol","Mortar and pestle or small blender for the blachan","Baking tray","Kitchen string or toothpicks",4,60,95,"hard",[87],"main",[],[90,91,92,93],"basmati-rice","pork-shoulder","chicken","coconut-milk",[95,100,103,105,110,115,118,122,126,129,132,136,139,143,146,149,153,156,158,161,164,168,172,176,178,181,184,188,191,194,197,199,202,205,207,212,213,214,217,221,223,226],{"ref":91,"qty":96,"unit":97,"name":98,"group":99},250,"g","pork shoulder, in 2 cm cubes","For the meat curry",{"ref":101,"qty":96,"unit":97,"name":102,"group":99},"beef-chuck","beef chuck, in 2 cm cubes",{"ref":92,"qty":96,"unit":97,"name":104,"group":99},"boneless chicken thigh, in 2 cm pieces",{"ref":106,"qty":107,"unit":108,"name":109,"group":99},"curry-powder",2,"tbsp","roasted Sri Lankan curry powder",{"ref":111,"qty":112,"unit":113,"name":114,"group":99},"turmeric",1,"tsp","ground turmeric",{"ref":116,"qty":112,"unit":113,"name":117,"group":99},"chili-flakes","Kashmiri-style chile powder",{"ref":119,"qty":112,"unit":120,"name":121,"group":99},"onion","piece","large onion, finely sliced",{"ref":123,"qty":82,"unit":124,"name":125,"group":99},"garlic","clove","garlic, crushed",{"ref":127,"qty":112,"unit":108,"name":128,"group":99},"ginger","ginger, grated",{"ref":130,"qty":112,"unit":120,"name":131,"group":99},"lemongrass","lemongrass stalk, bruised",{"ref":133,"qty":134,"unit":120,"name":135,"group":99},"curry-leaves",15,"curry leaves",{"ref":137,"qty":112,"unit":120,"name":138,"group":99},"cinnamon","Ceylon cinnamon quill, 5 cm",{"ref":93,"qty":140,"unit":141,"name":142,"group":99},200,"ml","thick coconut milk",{"ref":144,"qty":112,"unit":108,"name":145,"group":99},"vinegar","white vinegar",{"qty":147,"unit":141,"name":148,"group":99},900,"water",{"ref":90,"qty":150,"unit":97,"name":151,"group":152},400,"basmati or samba rice, rinsed until the water runs clear","For the ghee rice",{"ref":154,"qty":155,"unit":108,"name":154,"group":152},"ghee",3,{"ref":119,"qty":112,"unit":120,"name":157,"group":152},"onion, finely chopped",{"ref":159,"qty":82,"unit":120,"name":160,"group":152},"cardamom","green cardamom pods, cracked",{"ref":162,"qty":82,"unit":120,"name":163,"group":152},"cloves","whole cloves",{"ref":165,"qty":166,"unit":141,"name":167,"group":152},"stock",700,"strained broth from the meat curry, topped up with water if short",{"ref":169,"qty":96,"unit":97,"name":170,"group":171},"ground-beef","ground beef","For the frikkadels",{"ref":173,"qty":174,"unit":97,"name":175,"group":171},"breadcrumbs",40,"fine breadcrumbs, plus 60 g for coating",{"ref":177,"qty":155,"unit":108,"name":177,"group":171},"milk",{"ref":119,"qty":179,"unit":120,"name":180,"group":171},0.5,"onion, grated",{"ref":182,"qty":107,"unit":120,"name":183,"group":171},"eggs","eggs (one for the mix, one beaten for coating)",{"ref":185,"qty":186,"unit":113,"name":187,"group":171},"nutmeg",0.25,"grated nutmeg",{"ref":189,"qty":179,"unit":113,"name":190,"group":171},"black-pepper","ground black pepper",{"qty":192,"unit":141,"name":193,"group":171},300,"neutral oil, for frying",{"ref":119,"qty":82,"unit":120,"name":195,"group":196},"onions, sliced paper thin","For the seeni sambol",{"ref":116,"qty":107,"unit":113,"name":198,"group":196},"dried chile flakes",{"ref":200,"qty":112,"unit":108,"name":201,"group":196},"tamarind","thick tamarind pulp",{"ref":203,"qty":107,"unit":108,"name":204,"group":196},"brown-sugar","kithul jaggery or dark brown sugar",{"ref":137,"qty":112,"unit":120,"name":206,"group":196},"small piece of cinnamon quill",{"ref":208,"qty":209,"unit":97,"name":210,"group":211},"dried-shrimp",30,"Maldive fish flakes or dried shrimp","For the blachan",{"ref":116,"qty":107,"unit":113,"name":198,"group":211},{"ref":123,"qty":107,"unit":124,"name":123,"group":211},{"ref":215,"qty":112,"unit":120,"name":216,"group":211},"lime","lime, juiced",{"qty":82,"unit":120,"name":218,"note":219,"group":220},"banana leaf squares, about 35 cm","frozen leaves work; thaw and wipe them dry","To assemble",{"qty":82,"unit":108,"name":222,"group":220},"wambatu moju or another sour-sweet vegetable pickle",{"ref":182,"qty":107,"unit":120,"name":224,"optional":225,"group":220},"boiled eggs, halved",true,{"qty":227,"unit":228,"name":229,"group":220},null,"to taste","salt",[231,236,240,245,248,252,257,260,264],{"title":232,"text":233,"timerSeconds":234,"tip":235},"Simmer the three meats","Put the pork, beef and chicken in a heavy pot with the onion, garlic, ginger, lemongrass, curry leaves, cinnamon, curry powder, turmeric, chile powder, vinegar, 2 teaspoons salt and the water. Bring to a simmer, cover and cook for 50 minutes, until the pork gives when pressed with a spoon.",3000,"Skim the grey foam that rises in the first five minutes — it makes the broth cloudy and the rice muddy-tasting.",{"title":237,"text":238,"timerSeconds":239},"Split the pot into curry and stock","Lift the meat out with a slotted spoon and strain the broth, keeping 700 ml for the rice. Return the meat to the pot with about 250 ml of the remaining broth and the coconut milk, and simmer uncovered for 12 minutes until the gravy clings to the meat and looks glossy rather than soupy.",720,{"title":241,"text":242,"timerSeconds":243,"tip":244},"Caramelise the seeni sambol","While the meat simmers, cook the sliced onions in 2 tablespoons of oil over medium-low heat with the cinnamon and chile flakes, stirring every few minutes for about 25 minutes, until they collapse to a deep mahogany jam. Stir in the tamarind and jaggery and cook 3 minutes more, until the mixture pulls away from the pan in a mass.",1500,"If the onions catch and taste bitter rather than sweet, the heat is too high — they should sigh, not sizzle.",{"title":246,"text":247},"Pound the blachan","Toast the Maldive fish or dried shrimp in a dry pan for 2 minutes until it smells strongly of the sea, then pound it with the garlic and chile flakes to a coarse rubble. Sharpen with the lime juice and a pinch of salt — it should taste aggressively salty and hot on its own, since it is eaten in tiny amounts.",{"title":249,"text":250,"timerSeconds":251},"Fry the frikkadels","Soak 40 g breadcrumbs in the milk, then mix with the ground beef, grated onion, one egg, nutmeg, pepper and 1 teaspoon salt. Roll into 8 walnut-sized balls, dip in beaten egg and the remaining breadcrumbs, and fry in 3 cm of oil at medium heat for 4 minutes, turning, until deep golden and firm.",240,{"title":253,"text":254,"timerSeconds":255,"tip":256},"Cook the ghee rice","Melt the ghee in a rice pot, soften the chopped onion with the cardamom and cloves for 4 minutes, then stir in the drained rice until every grain is coated and shiny. Pour in the reserved 700 ml of meat broth, bring to a boil, cover and cook on the lowest heat for 10 minutes only, then rest off the heat for 5. The grains should still have a firm core.",600,"Spread the rice on a tray for a few minutes before assembling so the surface steam escapes and the grains stay separate.",{"title":258,"text":259},"Soften the leaves and assemble","Pass each banana leaf square over a flame or dip it in boiling water for a few seconds until it turns glossy and pliable. Heat the oven to 190°C. Mound a quarter of the rice in the centre of each leaf and set a portion of meat curry, two frikkadels, a spoon of seeni sambol, a small spoon of blachan, the moju and half a boiled egg around it.",{"title":261,"text":262,"timerSeconds":263},"Fold and bake","Fold the leaf over the filling into a tight rectangular parcel, tuck the ends under, and tie with string or pin with a toothpick. Bake seam-side down on a tray for 20 minutes, until the leaves darken to olive at the edges and smell toasted.",1200,{"title":265,"text":266},"Open at the table","Serve the parcels closed and let each person cut the string and fold back the leaf themselves — the burst of steam is half the pleasure. Eat by dragging rice through a little of each component rather than working through them one at a time.",{"calories":268,"protein":269,"carbs":270,"fat":271,"fiber":272,"sugar":273,"sodium":274,"estimated":225},860,45,92,34,5,12,1400,[276],{"src":277,"alt":278},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero.svg","An opened banana leaf parcel of Sri Lankan lamprais with ghee rice, dark meat curry, a fried frikkadel and seeni sambol",[4,280,281,282,283,284,285],"sri lankan burgher food","banana leaf rice parcel","seeni sambol","frikkadel","ghee rice","sri lanka","2026-08-21","dishroute-kitchen",{"items":289,"total":388,"page":112,"limit":491,"hasMore":492},[290,317,335,357,377,384,406,427,448,469],{"slug":291,"title":292,"nativeName":293,"countrySlug":8,"region":294,"baseServings":82,"prepMinutes":295,"cookMinutes":209,"restMinutes":296,"difficulty":297,"course":298,"diet":299,"mainIngredients":303,"images":305,"keywords":309,"publishedAt":286,"updatedAt":286,"authorSlug":287},"ambul-thiyal","Ambul Thiyal (Sri Lankan Sour Fish Curry)","ඇඹුල් තියල්","Southern Province",25,20,"medium",[87],[300,301,302],"pescatarian","gluten-free","dairy-free",[304,189,133,123],"tuna",[306],{"src":307,"alt":308},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero.svg","Dark glossy cubes of Sri Lankan sour tuna curry in a shallow clay pot with curry leaves and cinnamon",[310,311,312,313,314,315,316],"ambul thiyal","sri lankan sour fish curry","goraka","dry tuna curry","black pepper fish","southern sri lanka","fish preservation",{"slug":318,"title":319,"nativeName":320,"countrySlug":8,"region":321,"baseServings":82,"prepMinutes":295,"cookMinutes":84,"restMinutes":209,"difficulty":297,"course":322,"diet":323,"mainIngredients":324,"images":325,"keywords":329,"publishedAt":286,"updatedAt":286,"authorSlug":287},"sri-lankan-black-pork-curry","Kalu Uru Mas (Sri Lankan Black Pork Curry)","කළු ඌරු මස්","Western and southern coast",[87],[301,302],[91,189,133,144],[326],{"src":327,"alt":328},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero.svg","Near-black Sri Lankan pork curry in a clay pot, glossy cubes coated in dark gravy with curry leaves on top",[330,331,312,332,333,334,285],"kalu uru mas","sri lankan black pork curry","black curry powder","vinegar braised pork","burgher cooking",{"slug":336,"title":337,"nativeName":338,"countrySlug":8,"region":339,"baseServings":82,"prepMinutes":295,"cookMinutes":296,"difficulty":297,"course":340,"diet":342,"mainIngredients":343,"images":346,"keywords":350,"publishedAt":286,"updatedAt":286,"authorSlug":287},"kottu-roti","Kottu Roti (Sri Lankan Chopped Flatbread Stir-Fry)","කොත්තු රොටී","Colombo and the West Coast",[341],"street-food",[],[92,182,344,345,133],"cabbage","leek",[347],{"src":348,"alt":349},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero.svg","Chopped kottu roti piled on a plate, ribbons of flatbread mixed with egg, leek, carrot and shredded chicken curry",[351,352,353,354,355,356],"kottu roti","sri lankan street food","chopped roti","godhamba roti","curry stir-fry","late night food",{"slug":358,"title":359,"nativeName":360,"countrySlug":8,"region":361,"baseServings":82,"prepMinutes":296,"cookMinutes":269,"difficulty":362,"course":363,"diet":364,"mainIngredients":365,"images":366,"keywords":370,"publishedAt":286,"updatedAt":286,"authorSlug":287},"sri-lankan-chicken-curry","Kukul Mas Curry (Sri Lankan Roasted-Spice Chicken Curry)","කුකුල් මස් කරි","Island-wide","easy",[87],[301,302],[92,93,133,137],[367],{"src":368,"alt":369},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero.svg","Dark brown Sri Lankan chicken curry in a clay pot with curry leaves, pandan and a swirl of coconut milk",[371,372,373,374,375,376,285],"kukul mas curry","sri lankan chicken curry","roasted curry powder","coconut milk curry","pandan","rice and curry",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":82,"prepMinutes":83,"cookMinutes":84,"difficulty":85,"course":378,"diet":379,"mainIngredients":380,"images":381,"keywords":383,"publishedAt":286,"updatedAt":286,"authorSlug":287},[87],[],[90,91,92,93],[382],{"src":277,"alt":278},[4,280,281,282,283,284,285],{"slug":385,"title":386,"nativeName":387,"countrySlug":8,"region":361,"baseServings":82,"prepMinutes":388,"cookMinutes":295,"difficulty":362,"course":389,"diet":390,"mainIngredients":394,"images":396,"keywords":400,"publishedAt":286,"updatedAt":286,"authorSlug":287},"sri-lankan-dhal-curry","Parippu (Sri Lankan Red Lentil Coconut Curry)","පරිප්පු",10,[87],[391,392,301,302,393],"vegetarian","vegan","nut-free",[395,93,133,111],"lentils",[397],{"src":398,"alt":399},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero.svg","Bowl of creamy golden Sri Lankan red lentil curry topped with fried curry leaves, browned shallots and dried red chiles",[401,402,403,374,404,405],"parippu","sri lankan dhal","red lentil curry","tempering","vegan curry",{"slug":407,"title":408,"nativeName":409,"countrySlug":8,"baseServings":410,"prepMinutes":134,"cookMinutes":411,"difficulty":362,"course":412,"diet":414,"mainIngredients":415,"images":417,"keywords":421,"publishedAt":286,"updatedAt":286,"authorSlug":287},"pol-sambol","Pol Sambol (Sri Lankan Coconut Chili Relish)","පොල් සම්බෝල",6,0,[413],"side",[301,302,300],[416,116,119,215],"coconut",[418],{"src":419,"alt":420},"\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero.svg","A mound of brick-red Sri Lankan pol sambol made from scraped coconut, chile and red onion with a lime half beside it",[422,423,424,425,426,285],"pol sambol","coconut sambol","sri lankan relish","maldive fish","chile coconut condiment",{"slug":428,"title":429,"nativeName":430,"countrySlug":8,"region":361,"baseServings":82,"prepMinutes":134,"cookMinutes":209,"restMinutes":431,"difficulty":297,"course":432,"diet":434,"mainIngredients":435,"images":437,"keywords":441,"publishedAt":286,"updatedAt":286,"authorSlug":287},"sri-lankan-hoppers","Sri Lankan Hoppers (Appa, Bowl-Shaped Coconut Pancakes)","ආප්ප",420,[433],"breakfast",[391,301,302,393],[93,436,182],"yeast",[438],{"src":439,"alt":440},"\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero.svg","Bowl-shaped Sri Lankan egg hopper with a lacy crisp golden rim and a soft set egg in the centre",[442,443,444,445,446,447],"hoppers","appa","egg hopper","sri lankan breakfast","fermented rice batter","coconut pancake",{"slug":449,"title":450,"nativeName":451,"countrySlug":8,"baseServings":452,"prepMinutes":295,"cookMinutes":209,"restMinutes":453,"difficulty":297,"course":454,"diet":455,"mainIngredients":456,"images":459,"keywords":463,"publishedAt":286,"updatedAt":286,"authorSlug":287},"wambatu-moju","Wambatu Moju (Sri Lankan Pickled Eggplant)","වම්බටු මෝජු",8,120,[413],[391,392,301,302],[457,458,144,119],"eggplant","mustard-seed",[460],{"src":461,"alt":462},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero.svg","A bowl of glossy dark Sri Lankan wambatu moju, fried eggplant fingers pickled with onion wedges and whole green chiles",[464,465,466,467,468,285],"wambatu moju","sri lankan eggplant pickle","brinjal moju","sweet sour eggplant","mustard vinegar pickle",{"slug":470,"title":471,"nativeName":472,"countrySlug":8,"region":473,"baseServings":452,"prepMinutes":296,"cookMinutes":474,"restMinutes":453,"difficulty":362,"course":475,"diet":477,"mainIngredients":479,"images":481,"keywords":485,"publishedAt":286,"updatedAt":286,"authorSlug":287},"watalappan","Watalappan (Sri Lankan Coconut Jaggery Custard)","වටලප්පන්","Sri Lankan Malay and Moor communities",55,[476],"dessert",[391,301,302,478],"halal-friendly",[93,182,159,480],"cashews",[482],{"src":483,"alt":484},"\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero.svg","A dish of dark brown Sri Lankan watalappan coconut jaggery custard topped with toasted cashew halves, one portion scooped out",[470,486,487,488,489,490,285],"sri lankan dessert","coconut custard","kithul jaggery","steamed custard","eid dessert",24,false,1787360061986]