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{{short description|Bulgarian-Turkish dish}}
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{{Infobox prepared food
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'''Kyopolou''' ({{lang-bg|Кьопоолу}}, more often {{Lang|bg|Кьополу}}; {{lang-tr|Köpoğlu}}<ref name="dic">In Turkey this dish is colloquially called ''köpoğlu'' and in [[meze]]-serving fish restaurants it is a cold eggplant dish with tomato-red pepper paste in olive oil which gives it the red color. Речник на чуждите думи в българския език, Ал. Милев, Б. Николов, Й. Братков, Издателство Наука и изкуство, София, 1978.</ref>){{Citation needed|date=May 2015}} is a popular [[Bulgarian cuisine|Bulgarian]] and [[Turkish cuisine|Turkish]] spread, relish and salad made principally from roasted [[eggplant]]s and [[garlic]].
{{Bulgarian cuisine}}


Common recipes include further ingredients such as baked [[bell pepper]]s, baked kapia [[Crushed red pepper|red peppers]], [[tomato]]es, [[tomato juice]] or [[tomato paste]], [[onion]]s, [[parsley]], [[black pepper]], and [[Laurus nobilis|laurel leaves]]. [[Chili pepper|Hot peppers]] may also be added. Taste can vary from light and sweet to hot and peppery. It is usually oven-cooked in pots or casseroles.
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'''Kyopolou''' ({{lang-bg|Кьопоолу}}, more often ''Кьополу''; {{lang-tr|Köpoğlu}}<ref name="dic">{{lang-en|Baba ghanoush (Arabic بابا غنوج bābā ghanūj)}}. In Turkey this dish is colloquially called ''köpoğlu'' and in [[meze]]-serving fish restaurants it is a cold eggplant dish with tomato-red pepper paste in olive oil which gives it the red color. Речник на чуждите думи в българския език, Ал. Милев, Б. Николов, Й. Братков, Издателство Наука и изкуство, София, 1978.</ref>) is a popular Bulgarian and Turkish [[relish]] made principally from roasted [[eggplant]]s and [[garlic]]. Often [[Capsicum|bell peppers]], [[tomato]]es, [[parsley]] are added. Kyopolou can be consumed as a [[bread]] [[Spread (food)|spread]], a [[condiment]], or as a [[salad]].


Kyopolou is a typical [[Eggplant salads and appetizers|eggplant appetizer]] and can be consumed as a bread [[Spread (food)|spread]], a [[condiment]], or as a [[salad]]. It is generally prepared as a canned food, in glass jars, for the winter season. During summer and autumn months, when its ingredients are usually readily available, it is also a main dish in Bulgaria, mainly during Orthodox [[fasting]] periods, such as [[Lent]].<ref>{{cite book|title=Bulgaria|first=Annie|last=Kay|year=2015| isbn=9781841629377| page=57|publisher=Bradt Travel Guides}}</ref><ref>{{cite book|title=Food and World Culture: Issues, Impacts, and Ingredients [2 Volumes]|first=Kelty |last=Clark-Mahoney|year=2022| isbn=9781440870002|page=253|publisher=ABC-CLIO}}</ref>
The kyopolou is a typical [[Eggplant salads and appetizers|eggplant appetizer]] for the [[Bulgarian cuisine]]. The relish is popular in the [[Balkans]] in different variants and names (e.g. [[ajvar]] or [[pinđur]]). In Romanian cuisine it is called [[zacuscă]]—a word of obvious Slavic origin (cf. Russian [[Zakuski|zakuska]]), possibly pointing to the southern Bulgarian neighbours as the source. It is generally prepared as a canned food, in glass jars, for the winter season. However, it is not unusual that it is prepared as a main dish. It generally consists of baked eggplant, onions, baked kapia red peppers, bell peppers, tomatoes or home made tomato juice (which is made by boiling for thickening juice extracted from tomatoes, usually with added salt and/ or sugar), black pepper, laurel leaves and garlic. Some also add hot peppers, or extra black pepper. Taste can vary from light and sweet to hot and peppery. Chopped onion is sauteed in (usually) sunflower oil, then chopped bell peppers are added (preferably red), followed by eggplant and chopped or minced baked kapia peppers and finely minced tomatoes, tomato juice or tomato paste. Black peppers and laurel leaves are added for flavoring. It is usually oven cooked in pots or casseroles. It is used as a spread on bread slices (sometimes toast) or as an appetizer before the main course, served with regular meals. During summer and autumn months, when its ingredients are usually readily available it is also a main dish, mainly during orthodox fasting periods.


Similar relishes are popular in the [[Balkans]] in different variants and names (e.g., [[ajvar]] or [[pinđur]]). A Romanian variety is called [[zacuscă]], a word of [[Slavic languages|Slavic]] origin<ref name=DEX>[http://www.webdex.ro/online/dictionar/zacusca ''Zacusca''] on [[Dicţionarul explicativ al limbii române|DEX]] Online Dictionary</ref> (cf. Bulgarian and Russian [[Zakuski|zakuska]]).
==Etymology==
According to the dictionary of foreign words in Bulgarian the name ''Kyopolou'' comes from the [[Turkish language|Turkish]] ''köpekoğlu'', which means "bastard".{{citation needed|date=February 2013}}


==See also==
==See also==
{{portal|Food}}
{{portal|Food}}
* [[Baba ghanoush]]
* [[List of eggplant dishes]]
* [[List of eggplant dishes]]
* [[Dip (food)#List of common dips|List of dips]]
* [[List of spreads]]


==References==
==References==
<references/>
<references/>


{{Navboxes|list1=
{{Cuisine of Bulgaria}}
{{Cuisine of Bulgaria}}
{{Cuisine of Turkey}}
{{Cuisine of Turkey}}

{{Condiments}}
{{Condiments}}
{{eggplant dishes}}
}}


[[Category:Bulgarian cuisine]]
[[Category:Bulgarian cuisine]]
[[Category:Condiments]]
[[Category:Condiments]]
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[[Category:Pickles]]
[[Category:Sauces]]
[[Category:Sauces]]
[[Category:Eggplant dishes]]
[[Category:Eggplant dishes]]
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[[Category:Lenten foods]]

Latest revision as of 16:00, 19 June 2023

Kyopolou
TypeRelish
Main ingredientsEggplant, garlic, often bell peppers, tomatoes, parsley

Kyopolou (Bulgarian: Кьопоолу, more often Кьополу; Turkish: Köpoğlu[1])[citation needed] is a popular Bulgarian and Turkish spread, relish and salad made principally from roasted eggplants and garlic.

Common recipes include further ingredients such as baked bell peppers, baked kapia red peppers, tomatoes, tomato juice or tomato paste, onions, parsley, black pepper, and laurel leaves. Hot peppers may also be added. Taste can vary from light and sweet to hot and peppery. It is usually oven-cooked in pots or casseroles.

Kyopolou is a typical eggplant appetizer and can be consumed as a bread spread, a condiment, or as a salad. It is generally prepared as a canned food, in glass jars, for the winter season. During summer and autumn months, when its ingredients are usually readily available, it is also a main dish in Bulgaria, mainly during Orthodox fasting periods, such as Lent.[2][3]

Similar relishes are popular in the Balkans in different variants and names (e.g., ajvar or pinđur). A Romanian variety is called zacuscă, a word of Slavic origin[4] (cf. Bulgarian and Russian zakuska).

See also

[edit]

References

[edit]
  1. ^ In Turkey this dish is colloquially called köpoğlu and in meze-serving fish restaurants it is a cold eggplant dish with tomato-red pepper paste in olive oil which gives it the red color. Речник на чуждите думи в българския език, Ал. Милев, Б. Николов, Й. Братков, Издателство Наука и изкуство, София, 1978.
  2. ^ Kay, Annie (2015). Bulgaria. Bradt Travel Guides. p. 57. ISBN 9781841629377.
  3. ^ Clark-Mahoney, Kelty (2022). Food and World Culture: Issues, Impacts, and Ingredients [2 Volumes]. ABC-CLIO. p. 253. ISBN 9781440870002.
  4. ^ Zacusca on DEX Online Dictionary
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