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{{short description|Bulgarian-Turkish dish}}
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{{ref improve|date=February 2013}}
{{EngvarA|date=March 2021}}
{{Use dmy dates|date=March 2021}}
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{{more citations needed|date=February 2013}}
{{Infobox prepared food
{{Infobox prepared food
| name = Köpoğlu
| name = Kyopolou
| image = [[File:Köpoğlu bg.jpg|250px]]
| image = Kyopoolu bg.jpg
| image_size = 250px
| caption =
| caption =
| alternate_name =
| alternate_name =
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| other =
| other =
}}
}}
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'''Kyopoolu''' ({{lang-bg|Кьопоолу}}, more often ''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>){{CN|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]].


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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]].
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Common recipes include further ingredients such as baked [[Capsicum|bell peppers]], 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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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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Köpoğlu 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.

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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>


==Varieties==
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]]).
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]]).


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[[Category:Sauces]]
[[Category:Sauces]]
[[Category:Eggplant dishes]]
[[Category:Eggplant dishes]]
[[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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