[{"data":1,"prerenderedAt":955},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:lamprais:en":392,"recipe:country:sri-lanka":685},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":435,"serveWith":443,"variations":445,"ingredients":455,"instructions":595,"pronunciation":632,"substitutions":633,"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":654,"region":655,"baseServings":486,"prepMinutes":656,"cookMinutes":657,"difficulty":658,"course":659,"diet":661,"mainIngredients":662,"images":663,"keywords":673,"publishedAt":680,"updatedAt":680,"authorSlug":681,"summary":682,"localeSlug":650,"alternates":683},[394,397,400,403,406,409],{"answer":395,"question":396},"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.","What actually has to be in a lamprais for it to count?",{"answer":398,"question":399},"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.","Can I make lamprais without banana leaves?",{"answer":401,"question":402},"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.","What is blachan and is it the same as Malaysian belacan?",{"answer":404,"question":405},"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.","Why is my rice mushy inside the parcel?",{"answer":407,"question":408},"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.","Is lamprais spicy?",{"answer":410,"question":411},"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.","Can I prepare the components in advance?",[413,414,415,416,417,418],"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.","🍱","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.","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.",[424,425,426,427],"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.",[429,430,431,432,433,434],"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",{"fat":436,"carbs":437,"fiber":438,"sugar":439,"sodium":440,"protein":441,"calories":442,"estimated":8},34,92,5,12,1400,45,860,[444],"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.",[446,449,452],{"name":447,"description":448},"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":450,"description":451},"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":453,"description":454},"Egg lamprais","Tuck a halved boiled egg into each parcel alongside the frikkadel — a Colombo bakery habit that adds bulk and softens the heat.",[456,462,465,468,473,478,481,485,490,493,496,500,503,508,511,514,519,522,524,527,530,534,538,542,544,547,550,554,557,560,563,565,568,571,573,578,579,580,583,587,589,591],{"qty":457,"ref":458,"name":459,"unit":460,"group":461},250,"pork-shoulder","pork shoulder, in 2 cm cubes","g","For the meat curry",{"qty":457,"ref":463,"name":464,"unit":460,"group":461},"beef-chuck","beef chuck, in 2 cm cubes",{"qty":457,"ref":466,"name":467,"unit":460,"group":461},"chicken","boneless chicken thigh, in 2 cm pieces",{"qty":469,"ref":470,"name":471,"unit":472,"group":461},2,"curry-powder","roasted Sri Lankan curry powder","tbsp",{"qty":474,"ref":475,"name":476,"unit":477,"group":461},1,"turmeric","ground turmeric","tsp",{"qty":474,"ref":479,"name":480,"unit":477,"group":461},"chili-flakes","Kashmiri-style chile powder",{"qty":474,"ref":482,"name":483,"unit":484,"group":461},"onion","large onion, finely sliced","piece",{"qty":486,"ref":487,"name":488,"unit":489,"group":461},4,"garlic","garlic, crushed","clove",{"qty":474,"ref":491,"name":492,"unit":472,"group":461},"ginger","ginger, grated",{"qty":474,"ref":494,"name":495,"unit":484,"group":461},"lemongrass","lemongrass stalk, bruised",{"qty":497,"ref":498,"name":499,"unit":484,"group":461},15,"curry-leaves","curry leaves",{"qty":474,"ref":501,"name":502,"unit":484,"group":461},"cinnamon","Ceylon cinnamon quill, 5 cm",{"qty":504,"ref":505,"name":506,"unit":507,"group":461},200,"coconut-milk","thick coconut milk","ml",{"qty":474,"ref":509,"name":510,"unit":472,"group":461},"vinegar","white vinegar",{"qty":512,"name":513,"unit":507,"group":461},900,"water",{"qty":515,"ref":516,"name":517,"unit":460,"group":518},400,"basmati-rice","basmati or samba rice, rinsed until the water runs clear","For the ghee rice",{"qty":520,"ref":521,"name":521,"unit":472,"group":518},3,"ghee",{"qty":474,"ref":482,"name":523,"unit":484,"group":518},"onion, finely chopped",{"qty":486,"ref":525,"name":526,"unit":484,"group":518},"cardamom","green cardamom pods, cracked",{"qty":486,"ref":528,"name":529,"unit":484,"group":518},"cloves","whole cloves",{"qty":531,"ref":532,"name":533,"unit":507,"group":518},700,"stock","strained broth from the meat curry, topped up with water if short",{"qty":457,"ref":535,"name":536,"unit":460,"group":537},"ground-beef","ground beef","For the frikkadels",{"qty":539,"ref":540,"name":541,"unit":460,"group":537},40,"breadcrumbs","fine breadcrumbs, plus 60 g for coating",{"qty":520,"ref":543,"name":543,"unit":472,"group":537},"milk",{"qty":545,"ref":482,"name":546,"unit":484,"group":537},0.5,"onion, grated",{"qty":469,"ref":548,"name":549,"unit":484,"group":537},"eggs","eggs (one for the mix, one beaten for coating)",{"qty":551,"ref":552,"name":553,"unit":477,"group":537},0.25,"nutmeg","grated nutmeg",{"qty":545,"ref":555,"name":556,"unit":477,"group":537},"black-pepper","ground black pepper",{"qty":558,"name":559,"unit":507,"group":537},300,"neutral oil, for frying",{"qty":486,"ref":482,"name":561,"unit":484,"group":562},"onions, sliced paper thin","For the seeni sambol",{"qty":469,"ref":479,"name":564,"unit":477,"group":562},"dried chile flakes",{"qty":474,"ref":566,"name":567,"unit":472,"group":562},"tamarind","thick tamarind pulp",{"qty":469,"ref":569,"name":570,"unit":472,"group":562},"brown-sugar","kithul jaggery or dark brown sugar",{"qty":474,"ref":501,"name":572,"unit":484,"group":562},"small piece of cinnamon quill",{"qty":574,"ref":575,"name":576,"unit":460,"group":577},30,"dried-shrimp","Maldive fish flakes or dried shrimp","For the blachan",{"qty":469,"ref":479,"name":564,"unit":477,"group":577},{"qty":469,"ref":487,"name":487,"unit":489,"group":577},{"qty":474,"ref":581,"name":582,"unit":484,"group":577},"lime","lime, juiced",{"qty":486,"name":584,"note":585,"unit":484,"group":586},"banana leaf squares, about 35 cm","frozen leaves work; thaw and wipe them dry","To assemble",{"qty":486,"name":588,"unit":472,"group":586},"wambatu moju or another sour-sweet vegetable pickle",{"qty":469,"ref":548,"name":590,"unit":484,"group":586,"optional":8},"boiled eggs, halved",{"qty":592,"name":593,"unit":594,"group":586},null,"salt","to taste",[596,601,605,610,613,617,622,625,629],{"tip":597,"text":598,"title":599,"timerSeconds":600},"Skim the grey foam that rises in the first five minutes — it makes the broth cloudy and the rice muddy-tasting.","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.","Simmer the three meats",3000,{"text":602,"title":603,"timerSeconds":604},"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.","Split the pot into curry and stock",720,{"tip":606,"text":607,"title":608,"timerSeconds":609},"If the onions catch and taste bitter rather than sweet, the heat is too high — they should sigh, not sizzle.","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.","Caramelise the seeni sambol",1500,{"text":611,"title":612},"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.","Pound the blachan",{"text":614,"title":615,"timerSeconds":616},"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.","Fry the frikkadels",240,{"tip":618,"text":619,"title":620,"timerSeconds":621},"Spread the rice on a tray for a few minutes before assembling so the surface steam escapes and the grains stay separate.","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.","Cook the ghee rice",600,{"text":623,"title":624},"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.","Soften the leaves and assemble",{"text":626,"title":627,"timerSeconds":628},"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.","Fold and bake",1200,{"text":630,"title":631},"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.","Open at the table","LUM-price",[634,638,642,646],{"note":635,"swap":636,"original":637},"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.","Baking parchment inside foil, or a lidded baking dish","Banana leaf",{"note":639,"swap":640,"original":641},"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.","Dried shrimp, pounded, or a teaspoon of fish sauce stirred into the sambol","Maldive fish flakes",{"note":643,"swap":644,"original":645},"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.","Wambatu moju (pickled eggplant), or a simple green bean curry","Ash plantain curry",{"note":647,"swap":648,"original":649},"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.","Ordinary curry powder toasted in a dry pan until it darkens and smells nutty","Roasted Sri Lankan curry powder","lamprais","Lamprais (Dutch Burgher Banana Leaf Rice Parcel)","Lamprais","ලම්ප්‍රයිස්","sri-lanka","Colombo and the Burgher west coast",60,95,"hard",[660],"main",[],[516,458,466,505],[664,667,669,671],{"alt":665,"src":666},"An opened banana leaf parcel of Sri Lankan lamprais with ghee rice, dark meat curry, a fried frikkadel and seeni sambol","\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-1x1.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-4x3.jpg",[650,674,675,676,677,678,679],"sri lankan burgher food","banana leaf rice parcel","seeni sambol","frikkadel","ghee rice","sri lanka","2026-08-21","dishroute-kitchen","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.",{"en":684},"\u002Frecipe\u002Flamprais",{"items":686,"total":817,"page":474,"limit":953,"hasMore":954},[687,721,746,775,802,812,841,868,896,924],{"slug":688,"title":689,"shortTitle":690,"nativeName":691,"countrySlug":654,"region":692,"baseServings":486,"prepMinutes":693,"cookMinutes":574,"restMinutes":694,"difficulty":695,"course":696,"diet":697,"mainIngredients":701,"images":703,"keywords":713,"publishedAt":680,"updatedAt":680,"authorSlug":681},"ambul-thiyal","Ambul Thiyal (Sri Lankan Sour Fish Curry)","Ambul Thiyal","ඇඹුල් තියල්","Southern Province",25,20,"medium",[660],[698,699,700],"pescatarian","gluten-free","dairy-free",[702,555,498,487],"tuna",[704,707,709,711],{"alt":705,"src":706},"Dark glossy cubes of Sri Lankan sour tuna curry in a shallow clay pot with curry leaves and cinnamon","\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-1x1.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-4x3.jpg",[714,715,716,717,718,719,720],"ambul thiyal","sri lankan sour fish curry","goraka","dry tuna curry","black pepper fish","southern sri lanka","fish preservation",{"slug":722,"title":723,"shortTitle":724,"nativeName":725,"countrySlug":654,"region":726,"baseServings":486,"prepMinutes":693,"cookMinutes":657,"restMinutes":574,"difficulty":695,"course":727,"diet":728,"mainIngredients":729,"images":730,"keywords":740,"publishedAt":680,"updatedAt":680,"authorSlug":681},"sri-lankan-black-pork-curry","Kalu Uru Mas (Sri Lankan Black Pork Curry)","Kalu Uru Mas","කළු ඌරු මස්","Western and southern coast",[660],[699,700],[458,555,498,509],[731,734,736,738],{"alt":732,"src":733},"Near-black Sri Lankan pork curry in a clay pot, glossy cubes coated in dark gravy with curry leaves on top","\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-1x1.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-4x3.jpg",[741,742,716,743,744,745,679],"kalu uru mas","sri lankan black pork curry","black curry powder","vinegar braised pork","burgher cooking",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":654,"region":751,"baseServings":486,"prepMinutes":693,"cookMinutes":694,"difficulty":695,"course":752,"diet":754,"mainIngredients":755,"images":758,"keywords":768,"publishedAt":680,"updatedAt":680,"authorSlug":681},"kottu-roti","Kottu Roti (Sri Lankan Chopped Flatbread Stir-Fry)","Kottu Roti","කොත්තු රොටී","Colombo and the West Coast",[753],"street-food",[],[466,548,756,757,498],"cabbage","leek",[759,762,764,766],{"alt":760,"src":761},"Chopped kottu roti piled on a plate, ribbons of flatbread mixed with egg, leek, carrot and shredded chicken curry","\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero.jpg",{"alt":760,"src":763},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-16x9.jpg",{"alt":760,"src":765},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-1x1.jpg",{"alt":760,"src":767},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-4x3.jpg",[769,770,771,772,773,774],"kottu roti","sri lankan street food","chopped roti","godhamba roti","curry stir-fry","late night food",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":654,"region":780,"baseServings":486,"prepMinutes":694,"cookMinutes":441,"difficulty":781,"course":782,"diet":783,"mainIngredients":784,"images":785,"keywords":795,"publishedAt":680,"updatedAt":680,"authorSlug":681},"sri-lankan-chicken-curry","Kukul Mas Curry (Sri Lankan Roasted-Spice Chicken Curry)","Kukul Mas Curry","කුකුල් මස් කරි","Island-wide","easy",[660],[699,700],[466,505,498,501],[786,789,791,793],{"alt":787,"src":788},"Dark brown Sri Lankan chicken curry in a clay pot with curry leaves, pandan and a swirl of coconut milk","\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero.jpg",{"alt":787,"src":790},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-1x1.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-4x3.jpg",[796,797,798,799,800,801,679],"kukul mas curry","sri lankan chicken curry","roasted curry powder","coconut milk curry","pandan","rice and curry",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":654,"region":655,"baseServings":486,"prepMinutes":656,"cookMinutes":657,"difficulty":658,"course":803,"diet":804,"mainIngredients":805,"images":806,"keywords":811,"publishedAt":680,"updatedAt":680,"authorSlug":681},[660],[],[516,458,466,505],[807,808,809,810],{"alt":665,"src":666},{"alt":665,"src":668},{"alt":665,"src":670},{"alt":665,"src":672},[650,674,675,676,677,678,679],{"slug":813,"title":814,"shortTitle":815,"nativeName":816,"countrySlug":654,"region":780,"baseServings":486,"prepMinutes":817,"cookMinutes":693,"difficulty":781,"course":818,"diet":819,"mainIngredients":823,"images":825,"keywords":835,"publishedAt":680,"updatedAt":680,"authorSlug":681},"sri-lankan-dhal-curry","Parippu (Sri Lankan Red Lentil Coconut Curry)","Parippu","පරිප්පු",10,[660],[820,821,699,700,822],"vegetarian","vegan","nut-free",[824,505,498,475],"lentils",[826,829,831,833],{"alt":827,"src":828},"Bowl of creamy golden Sri Lankan red lentil curry topped with fried curry leaves, browned shallots and dried red chiles","\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero.jpg",{"alt":827,"src":830},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-16x9.jpg",{"alt":827,"src":832},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-1x1.jpg",{"alt":827,"src":834},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-4x3.jpg",[836,837,838,799,839,840],"parippu","sri lankan dhal","red lentil curry","tempering","vegan curry",{"slug":842,"title":843,"shortTitle":844,"nativeName":845,"countrySlug":654,"baseServings":846,"prepMinutes":497,"cookMinutes":9,"difficulty":781,"course":847,"diet":849,"mainIngredients":850,"images":852,"keywords":862,"publishedAt":680,"updatedAt":680,"authorSlug":681},"pol-sambol","Pol Sambol (Sri Lankan Coconut Chili Relish)","Pol Sambol","පොල් සම්බෝල",6,[848],"side",[699,700,698],[851,479,482,581],"coconut",[853,856,858,860],{"alt":854,"src":855},"A mound of brick-red Sri Lankan pol sambol made from scraped coconut, chile and red onion with a lime half beside it","\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero.jpg",{"alt":854,"src":857},"\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero-16x9.jpg",{"alt":854,"src":859},"\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero-1x1.jpg",{"alt":854,"src":861},"\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero-4x3.jpg",[863,864,865,866,867,679],"pol sambol","coconut sambol","sri lankan relish","maldive fish","chile coconut condiment",{"slug":869,"title":870,"shortTitle":871,"nativeName":872,"countrySlug":654,"region":780,"baseServings":486,"prepMinutes":497,"cookMinutes":574,"restMinutes":873,"difficulty":695,"course":874,"diet":876,"mainIngredients":877,"images":879,"keywords":889,"publishedAt":680,"updatedAt":680,"authorSlug":681},"sri-lankan-hoppers","Sri Lankan Hoppers (Appa, Bowl-Shaped Coconut Pancakes)","Sri Lankan Hoppers","ආප්ප",420,[875],"breakfast",[820,699,700,822],[505,878,548],"yeast",[880,883,885,887],{"alt":881,"src":882},"Bowl-shaped Sri Lankan egg hopper with a lacy crisp golden rim and a soft set egg in the centre","\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero.jpg",{"alt":881,"src":884},"\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero-16x9.jpg",{"alt":881,"src":886},"\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero-1x1.jpg",{"alt":881,"src":888},"\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero-4x3.jpg",[890,891,892,893,894,895],"hoppers","appa","egg hopper","sri lankan breakfast","fermented rice batter","coconut pancake",{"slug":897,"title":898,"shortTitle":899,"nativeName":900,"countrySlug":654,"baseServings":901,"prepMinutes":693,"cookMinutes":574,"restMinutes":902,"difficulty":695,"course":903,"diet":904,"mainIngredients":905,"images":908,"keywords":918,"publishedAt":680,"updatedAt":680,"authorSlug":681},"wambatu-moju","Wambatu Moju (Sri Lankan Pickled Eggplant)","Wambatu Moju","වම්බටු මෝජු",8,120,[848],[820,821,699,700],[906,907,509,482],"eggplant","mustard-seed",[909,912,914,916],{"alt":910,"src":911},"A bowl of glossy dark Sri Lankan wambatu moju, fried eggplant fingers pickled with onion wedges and whole green chiles","\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero.jpg",{"alt":910,"src":913},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-16x9.jpg",{"alt":910,"src":915},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-1x1.jpg",{"alt":910,"src":917},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-4x3.jpg",[919,920,921,922,923,679],"wambatu moju","sri lankan eggplant pickle","brinjal moju","sweet sour eggplant","mustard vinegar pickle",{"slug":925,"title":926,"shortTitle":927,"nativeName":928,"countrySlug":654,"region":929,"baseServings":901,"prepMinutes":694,"cookMinutes":930,"restMinutes":902,"difficulty":781,"course":931,"diet":933,"mainIngredients":935,"images":937,"keywords":947,"publishedAt":680,"updatedAt":680,"authorSlug":681},"watalappan","Watalappan (Sri Lankan Coconut Jaggery Custard)","Watalappan","වටලප්පන්","Sri Lankan Malay and Moor communities",55,[932],"dessert",[820,699,700,934],"halal-friendly",[505,548,525,936],"cashews",[938,941,943,945],{"alt":939,"src":940},"A dish of dark brown Sri Lankan watalappan coconut jaggery custard topped with toasted cashew halves, one portion scooped out","\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero.jpg",{"alt":939,"src":942},"\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero-16x9.jpg",{"alt":939,"src":944},"\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero-1x1.jpg",{"alt":939,"src":946},"\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero-4x3.jpg",[925,948,949,950,951,952,679],"sri lankan dessert","coconut custard","kithul jaggery","steamed custard","eid dessert",24,false,1788563777576]