Lapat

Lapat, also known as laphet or lahpet, is a fermented tea leaf dish that is a national delicacy of Myanmar. The preparation of lapat involves a meticulous process of fermenting young tea leaves, which can take anywhere from a few weeks to several months. This fermentation gives the leaves a distinctive sour and slightly pungent flavor, along with a tender texture.

Lapat is typically served in a bowl with a variety of accompaniments, forming a salad known as laphet thoke. Common additions include fried garlic, fried peanuts, toasted sesame seeds, dried shrimp, and crispy beans. These ingredients provide a range of textures and flavors that complement the fermented tea leaves. The dish can be enjoyed as a snack, a light meal, or as part of a larger feast.

The consumption of fermented tea leaves has a long history in Myanmar, dating back centuries. It is believed to have originated as a diplomatic custom, with tea leaves being offered as a sign of peace and friendship. Today, lapat is deeply ingrained in Burmese culture and is a symbol of hospitality. It is commonly found in homes, restaurants, and street food stalls across the country. The unique taste and cultural significance of lapat make it a memorable culinary experience for those who try it.