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Yapchick (alternatively spelled Yaptzik) is a popular Jewish Passover dish of unknown origin. It’s delicious at any time of year and often served on Shabbat! The slow-baked overnight potato kugel is improved only by the delicious meat hiding on the bottom.
3 strips flanken
8 to 10 large potatoes
1 large onion
4 eggs, lightly beaten
1 tablespoon Haddar Kosher Salt
1/4 teaspoon white pepper
1/2 cup water
Preheat oven to 350 degrees Fahrenheit. Prepare a nine- x13-inch pan.
Place meat into prepared pan. Set aside.
Using a food processor fitted with the thin shredder blade or kugel blade, shred potato and onion. Add eggs. Add salt and pepper; pour mixture over the meat.
Bake for one and a half hours; then reduce oven temperature to 200 degrees Fahrenheit. Pour water over kugel, cover tightly with foil, and bake for 12 to 16 hours, or until ready to serve.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!
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How can I make this in a crockpot? For Pesach instead of cholent
Prepping kugel in advance? Can I prep the kugel till the 200 degrees stage and refrigerate till before Shabbat on a 3 day yom tov?
Delicous!! Such a hit!
There is an error in this recipe- it needs to be edited. No mentioning of browning flanken and removing meat from bones.
There is an wrror in this recipe- it needs to be edited. No mentioning of browning flanken and removing meat from bones.
This recipe is missing steps and needs to be edited. No mentioning of browning flanken and adding.
How does this freeze? And how should it be defrosted?