National dishes of Sri Lanka. National cuisine of Sri Lanka. Features of national Sri Lankan cuisine

They say this wonderful dish originated in Jaffna, a city located in the very north of Sri Lanka, in the Tamil enclave.
And as often happens with culinary masterpieces, it was born kottu among the people, responding to the most natural aspirations and needs of a person who is not spoiled or rich.
Probably the cook who invented the cotta had a couple of wheat cakes lying around - roti(local name), which are baked here in the morning (most of all, Sri Lankan roti resembles our pancakes). And in the evening, he found them already well winded. Shouldn't the good food go to waste? So our hero decided to chop them up and fry them again, thereby masking the shortcomings of the product that had arisen. But serve just chopped flatbread? Why not add vegetables to it then? What do you have on hand? Onions, peppers, ginger, carrots, cabbage and greens? That is great! Let's cut them just as finely and fry them together with pieces of flatbread.
And the result was simple, but amazing in taste and satiety.
Of course, once born, the kottu did not stop developing.
Sri Lankans eat little meat, because compared to flatbread and vegetables, meat on the island is quite expensive. Vegetarianism, which is widespread in Sri Lanka, is therefore, I think, largely forced - people simply cannot afford the luxury of meat.
Chicken looks the most affordable, but its cost for a Sri Lankan is quite decent and it would never even occur to him to take more than a small piece on his plate. But if you chop the same piece of chicken into a cotta, you will get a large plate of meat dish.
Sri Lankans are also real inventive people when it comes to a variety of coconut curries - a little sauce from one of them also goes well into a kottu.
On the other hand, even if there is no meat, then it would be necessary to somehow maintain the protein balance. Chicken eggs, in this sense, come first for the Sri Lankan. Quite often, an egg will be broken into a half-finished flatbread and, folded several times, fried along with it.

It turns out almost like a pie for tea. In the morning, if wealth allows, the egg will be poured into a traditional edible container; the same egg can be found as a common component of already full-fledged pies, about which Sri Lankans also do not need to be taught anything.

So in kottu, especially meatless ones, an egg will also come in handy.
Sometimes, instead of a wheat cake, the cook can use thin rice noodles. In Sri Lanka, edible nests are made from it, bearing the name string hoppers .
Or you can make milk kottu - in Sri Lanka they prepare a wonderful, delicious kurd from buffalo milk,

which local market stalls are littered with and it would be stupid not to use this excellent product in such an affordable dish as kottu.
In general, obeying the imagination of Sri Lankan chefs, the newborn kottu, growing up, began to sparkle with flavors. And in parallel with the selection of the best ingredients, the technology of preparing the dish was also honed.
Sri Lankans generally love fried foods.
Not even that: Sri Lankans love very fried things. Eggplants, peppers or fish fried into chips are never surprising snacks here on the island, although you won’t find this in other countries.

Typically, Sri Lankans use a wok for frying - a semicircular frying pan, for the proper functioning of which high heat is very important so that the surface temperature of the wok remains high, even when a significant portion of food is placed in it.

Then frying, as a technological culinary process, will never turn into stewing.
But to prepare kottu in Sri Lanka, they use a stove with a flat fryer. In this case, such a stove is more convenient than a wok, because on it you can not only stir the food being fried, but also, at the same time, continue chopping food during the cooking process.
Sri Lankan chefs do this with the help of special wide knives, which serve as both axes for chopping and a tool for mixing ingredients.
The characteristic sound of kottu knives, among other things, serves as a sound advertisement - a call that gathers the hungry no worse than a church bell calls the faithful to the service.
Kottu is prepared very quickly. Usually there are bowls already standing by the stove, in which pre-cut flatbreads, onions and other kottu ingredients are waiting for their turn. So the cook just takes the required quantities from there, throws the food onto the hot surface and immediately begins deftly chopping what is being fried with two knives and mixing.

Two or three minutes and the dish is ready - you get a large plate of steaming, aromatic deliciousness.

Sri Lankans eat with their hands (if there is no washbasin nearby, then water for rinsing hands must be on the table, as well as free water for drinking),

grabbing a small piece of food from a plate with your fingers and placing it in your mouth with a precise movement,

but guests from another country will be provided with forks.
Kottu is a cheap, tasty and very popular dish in Sri Lanka. But it is popular only in the northern half of the island. It can be eaten in Colombo, Negombo, Anuradhapura, Jaffna and even Kandy.
But the further south you go, the less likely you are to find this culinary gem in local catering establishments. In Tangalle, on the southern coast of Sri Lanka, where kottu doesn't seem to be eaten at all, I missed the simple Tamil dish I'd grown to love.

The Sri Lankan diet mainly contains plant foods; relatively little meat is consumed. Fish, tropical fruits, a lot of herbs and spices are used in preparing dishes. Love, just passion for a huge amount of spices, especially chilli, makes the taste of any dish fiery hot. Rice and curry are the traditional food of the island's inhabitants.

Any food prepared with the addition of a mixture of spices ground into powder can be called. Among the required components of the mixture are black pepper, coriander, hot chili pepper (chilli), mustard seeds, cumin, cinnamon, turmeric, ginger, garlic, as well as the leaves of the evergreen curry bush.

There are as many variations of this mixture as there are people preparing it. In Sri Lanka, the components of the mixture are usually pre-fried in a frying pan, and this is the main difference between Sri Lankan curry and Indian curry. In addition, Sri Lankan mixtures are still less spicy. Lentils, fish, meat, chicken, seafood, coconut, any vegetables and even fruits are prepared with this mixture of spices.

Many Sri Lankan dishes include shavings of coconut pulp, coconut juice, coconut oil, and palm nectar. Another national dish is thin noodles made from rice flour, steamed, Sri Lankan style. thong hoppers, and from the same batter for making vermicelli, pancakes are baked in the form of a bowl with crispy edges and a soft center - hoppers, which can be eaten with various curries, and if you put an egg in the center, you get Lankan fried egg. All this is usually served for breakfast.

White rice with coconut milk deserves special attention from tourists - kiribat. It is included in the menu of hotel restaurants, usually during breakfast, and, cut into diamond shapes, is served during all kinds of ceremonies. Kiribat, with its mild flavor, is good on its own or with savory snacks, such as a crushed mixture of hot red pepper, onion, lemon and spices - katta sambola. With coconut flakes and palm “honey”, kiribath becomes sweet.

Another one of the Sri Lankan specialties pita- a mixture of rice flour, grated coconut and water. It is steamed and served with curry or kata sambol.

Typical unleavened flatbread roti made from rice flour and grated coconut, as opposed to Indian usually made from rice flour and grated coconut, served with curries, savories and bananas.

Seafood dishes are also popular on the coast: tuna, fish, squid, lobster, shrimp, shellfish, always seasoned with traditional spices and spices for which Sri Lanka was famous back in the days of Arab traders.

Lovers of strong drinks can try arak– palm vodka with a strength of 38 degrees, prepared from coconut palm flowers. It is best to make a cocktail from arrack with Ginger ale (ginger ale) and soda water.

The most important product of Sri Lanka is coconut. Its juice is used in sauces for fish, vegetable and meat dishes to soften the severity of spices. As the nut ripens, the content of oil droplets in the liquid increases, and it turns into an emulsion similar to cow's milk. There is hardly a curry dish that does not add a spoon or two of coconut milk - it both serves as a thickener and improves the taste of the dish.

You should only drink juice orange coconuts(they are called “royal”, in local – “tyambili”). Green coconuts are not always healthy, although their juice, especially if pieces of already formed pulp float in it, is very tasty. Young coconut flesh in the form of shavings is added to many dishes, but it is especially good with sweet potatoes - sweet potatoes. And delicious oil is squeezed out of the kernel of ripe nuts.

Usually the juice is drunk through a straw directly from the fruit, cutting off its upper part.

The most common sweets in Sri Lanka are kyavum(something like sweet donuts), aluva– (local halva), coconut(flour wheels with spokes, fried in boiling oil, reminiscent of our “brushwood”).

But perhaps the most delicious and long-lasting is crystallized palm sugar.

Another characteristic component of Sri Lankan cuisine is umbalakada- powdered dry fish, which is called Maldivian here and added to curry for flavor.

Fruits also play a large role in the preparation of various dishes. In Sri Lanka, some fruits are consumed as vegetables: mangoes are fermented, certain varieties of bananas are fried. Local bananas are different from “ours” - they are short and sweeter. Pieces of pineapple (ripe to a deep amber color and cut not into thin horizontal slices, but into large vertical slices) are sprinkled with salt and black pepper.

The originality of Sri Lankan cuisine is largely explained by the influence of the culinary traditions of the peoples who left their mark on the history of the island. In addition to related South Indian cuisine, the Sri Lankan table is complemented by Arabic, Portuguese, English, Dutch, Chinese, Polynesian and Malay cuisines. Moreover, dishes of other nations were not included mechanically in the cuisine of Sri Lanka. Over several centuries, the Sri Lankans “mastered” them and organically expanded the menu, making it even richer. From Islamic cuisine they have taken root Buriyani And pilau- variations on the theme of pilaf, seasoned with local spices, as well as kebabs, familiar to everyone who has been to the Near or Middle East; from English - all kinds cupcakes And puddings, vegetable dishes (for example, fried potatoes with spinach) and omelettes; from Chinese - meat in black bean sauce.

The hotels prepare both European and traditional Sri Lankan food for guests, of course, with a moderate amount of spices. However, if you decide to have a meal somewhere outside the hotel, you should be especially careful when choosing dishes and tell the waiter in advance to add a little spice (middle spice). But you should be prepared for the fact that the Sri Lankan “a little” may still be too spicy for you. If you are afraid that spicy dishes will harm your stomach, then everything is provided here. Lankans add coconut milk to all dishes, which, without killing the spiciness of the dish, makes it soft for your stomach.

Tourists will be incredibly interested in trying the local cotta - a dish made from chopped vegetables with the addition of meat, fish or eggs and traditional spices. Kottu can be simply fiery hot, so you should be careful when taking the sample.

We wish you bon appetit!

Traveling to different countries attracts tourists not only with new experiences, but also with amazing gastronomic discoveries. Therefore, today we will introduce you to the amazing Sri Lankan cuisine, which combines the culinary traditions of the peoples of Asia and Europe, and complements them with its unique island flavor.

Features of Sri Lankan cuisine

Sri Lankan cuisine, formed under the influence of many countries, can boast of its amazing concern for human health. Adhering to the basic principles of the ancient system of Ayurveda, Sri Lankan cuisine is aimed at restoring and maintaining health. It is for this reason that the country welcomes a vegetarian diet. The gastronomic part of Ayurveda includes 6 tastes - salty, sweet, bitter, spicy, sour and astringent, therefore, when preparing food, each product has its own unique role. Sri Lankans pay special attention to spices and seasonings; it is with their help that the harmony of Ayurvedic taste properties is achieved.

A combination of heat and spice Sri Lankan cuisine also owes a debt to Indian cuisine. The most popular seasoning on the island is a mixture of spices - curry. It is prepared differently here; each Sri Lankan has his own composition of the mixture, so the spiciness and aroma differ significantly. Sri Lankan cuisine has also adopted the Indians’ love for rice; more than 15 varieties of rice are grown on the island. Rice and curry are the basis of the Sri Lankan table; a popular dish is served in a large plate with vegetables, seafood or meat.

Gifts of the Ocean

When it comes to seafood and fish, Sri Lankan cuisine is replete with them. Tuna is considered the main fish in the Sri Lankan diet. One of the most favorite national dishes is stewed tuna in coconut milk. Also on the restaurant menu, tourists are offered a huge selection of dishes from crabs, lobsters and giant jumbo shrimp. A fish dish must be served with a side dish of rice or vegetables.

Desserts and fruits

One of the popular ingredients in Sri Lankan cuisine is coconut; the love for it in Sri Lankan cuisine can only be compared with that of the Maldives. It is used everywhere, especially when preparing delicacies. The most popular sweet on the island is considered to be hakuru appa, a rice cake rolled in coconut flakes.

In terms of the abundance of fruits, Sri Lanka can be compared to a real fruit paradise. Pineapples, bananas, mangoes, papayas, rambutans, sapodillas, passion fruit, pomelo and many other exotic fruits grow on the island all year round. Moreover, they are stewed, fried and pickled here. For example, a salad with pineapple and avocado, dressed with vegetable oil and sprinkled with curry, is considered a local delicacy. And Sri Lankans prefer to eat bananas only fried or stewed in coconut milk.

When going to Sri Lanka, be sure that Sri Lankan cuisine will charm you with its exotic spices and delicious combination of “incompatible things”.

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Most fish dishes in Sri Lanka are made from tuna. It is quite inexpensive because it is mined in all coastal areas of the island. Tuna meat is dense, tender, without bones. Most often it is stewed with spices and served with rice.
Fish Ambul Thiyal is a traditional Sri Lankan dish. To prepare it, dried fish and sweet and sour spicy sauce are used. The peculiarity of this dish is that it does not spoil within 24 hours when stored at room temperature. The “secret” ingredient is to blame - garcinia. This plant was brought to Sri Lanka from Southeast Asian countries. It adds that piquant sourness that preserves the freshness of the product.
Pol sambol is a fish salad made from dried tuna. Sri Lankans add onion, lemon, chili pepper and coconut flakes as spices.
Umbalakada is a traditional seasoning used to prepare fish curry. Small river fish are dried in the sun and ground into a fine powder.
Restaurant menus include giant jumbo shrimp, lobster and crab, but these dishes are not cheap.

Enemies of diet

Sweets are very popular in Sri Lanka. Their diversity sometimes takes tourists by surprise.
Kyawum are donuts made from rice flour, deep fried and sprinkled with powdered sugar mixed with coconut.
Aluva is a local halwa that is prepared from sunflower seeds and coconut oil.
Asmi - boiled rice noodles, which are eaten with chopsticks, after dipping in sweet molasses.
Halaguli is a confectionery product made from rice flour and coconut oil, generously sprinkled with sesame seeds. It is usually served in the form of small balls.
Jalape is a kind of sweet sauce made from jaggery and flour. It is usually eaten with rice cakes.
Hotels and restaurants offer many varieties of ice cream flavored with chocolate and exotic fruits.

Kottu is one of the most popular types of fast food, which can be purchased at any street stall. It is prepared from finely chopped pieces of unleavened flatbread, sauce and spices, and all seasonings are added at the request of the buyer. Kottu can be meat or vegetarian.
Tosai is a dish that resembles a sandwich. It is prepared from steamed lentils, eggs and shallots. Cumin and dried curry leaves are usually added as spices and served with coconut sauce and cold sambola.
You can also buy fish pieces baked on the grill with vegetables and squid fried in boiling oil on the street.

Sri Lankans often use coconut in their culinary masterpieces. The juice and pulp serve as the basis for preparing delicious sauces, and the shavings are added as a decoration for desserts. In Sri Lanka, some fruits are consumed as vegetables, for example, mangoes are fermented, bananas are fried, and pineapple slices are seasoned with ground black pepper and salt.
Thanks to the hot, humid climate, bananas grow well on the island. They are not as big as we are used to seeing on the shelves of our stores, but they are very sweet.

Durian is an exotic fruit, very revered by the local population. It can weigh up to 10 kilograms. But the cost of durian is quite high, so only wealthy Sri Lankans can afford it. In addition, tropical fruits such as pomelo, lychee, rambutan, longan and other exotic plants that the fertile Sri Lankan soil is so rich in are used in cooking.

Beverages

Topping the list of the most popular drinks on the island is Ceylon tea. The leaves are mixed with fruits and herbs, creating unique aromatic blends. The special tradition of tea cultivation, the favorable climate and the peculiarities of preparing this drink have made it world famous and popular.
Tambili is the second most popular soft drink. It is prepared from royal coconut. Tourists can take part in preparing this cocktail with street vendors. With amazing sleight of hand, they crack the coconut and offer you to enjoy the fresh juice right in the shell.

Among the alcoholic drinks, local barracks suggest trying palm vodka - arak. You can consume it neat, with ice, or add it to various cocktails with tropical fruit juices. In stores, the assortment of alcohol always includes several types of wine, beer, gin, as well as cognac, which is familiar to tourists from Europe.
On Poya Day, when the full moon occurs, it is prohibited to sell or consume any alcoholic beverages in public places. It is allowed to taste alcohol in your hotel room.

The diversity and uniqueness of Sri Lankan cuisine is explained by the influence of various culinary traditions inspired by the historical eras of the island. At one time, the table of the average Sri Lankan was complemented by dishes of English, Arabic, Portuguese and Malay cuisine. The Buriyani dish, which resembles pilaf, came here from Islamic cuisine. Only here local spices are used, as well as kebabs. The most tender meat cooked in black bean sauce was borrowed from the Chinese.
Most hotels in Sri Lanka take into account the preferences of tourists and offer both national and European cuisine. Clay pots containing spicy curries are usually placed on a separate table. At buffets, all spicy dishes are marked with a red pepper icon.