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Yapchik – Potato and Meat Kugel (Yaptzik)


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.


Assemble and Bake


Preheat oven to 350 degrees Fahrenheit. Prepare a nine- x13-inch pan.

2. Place meat into prepared pan. Set aside.
3. 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!