Recipe by Menachem Goodman

Bobbi’s Yapchik

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Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Egg
6 Hours, 30 Minutes
Diets

No one makes a yapchik like my Bobbi. I’m not sure if it’s the insane amount of fried onions or the love she puts into it, but all I can say is you won’t regret making it.

Ingredients

Bobbi’s Yapchik

  • 1 teaspoon white pepper

  • 1–2 pound (450–910 grams) skirt steak or meat of choice (see note), cut into strips

  • 2 cups water

Directions

Prepare Bobbi’s Yapchik

1.

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).

2.

In a 9×13-inch (23×33-centimeter) baking pan, mix together all the ingredients except the meat and water. Distribute the meat evenly throughout the pan, making sure each bite has a piece. Place pan in preheated oven.

3.

Bake for two hours, uncovered, then lower heat to 225 degrees Fahrenheit (105 degrees Celsius). Add about two cups of water to the pan and double wrap with foil. Bake for an additional four hours.

Notes:

If using a different type of meat, add another tablespoon of kosher salt, since skirt steak is salty.

Credits

Text, Styling and Photography by Menachem Goodman

Bobbi’s Yapchik

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Rena Klugmann
Rena Klugmann
2 years ago

do you mix the water

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Raquel
Raquel
Reply to  Rena Klugmann
2 years ago

No need to mix it. Just add it in, in step 3.