Product Code Database
Kyopolou (, , more often Кьополу, ; 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.) is a popular Bulgarian and Turkish cuisine spread, relish and salad made principally from roasted and garlic.
Common recipes include further ingredients such as baked , baked kapia red peppers, , tomato juice or tomato paste, , parsley, black pepper, and Laurus nobilis. Chili pepper 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.
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 origin Zacusca on DEX Online Dictionary (cf. Bulgarian and Russian Zakuski).
|
|
