Yapchik - Potato and Meat Kugel (Yaptzik)

2
(2)
  • Cooking and Prep: 13 h 40 m
  • Serves: 10
  • Contains:

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.

Ingredients (7)

Main ingredients

Start Cooking

Images:

Assemble and Bake

  1. 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.
  4. 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.

Credit

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!



  • sarea diament

    Posted by saradiam |2022-04-18 08:30:55
    Replies:
    0
    0
  • sarea diament

    There is an error in this recipe- it needs to be edited. No mentioning of browning flanken and removing meat from bones.
    Posted by saradiam |2022-04-18 08:31:42
    Replies:
    0
    0
  • sarea diament

    Posted by saradiam |2022-04-18 08:30:56
    Replies:
    0
    0
  • sarea diament

    This recipe is missing steps and needs to be edited. No mentioning of browning flanken and adding.
    Posted by saradiam |2022-04-18 08:30:58
    Replies:
    0
    0
  • sarea diament

    This recipe is missing steps and needs to be edited. No mentioning of browning flanken and adding.
    Posted by saradiam |2022-04-18 08:30:30
    Replies:
    0
    0
  • sarea diament

    There is an wrror in this recipe- it needs to be edited. No mentioning of browning flanken and removing meat from bones.
    Posted by saradiam |2022-04-18 08:31:39
    Replies:
    0
    0
  • Nechami Goldman

    How does this freeze? And how should it be defrosted?
    Posted by #Nechama |2021-10-17 13:25:59
    Replies:
    0
    0
  • Reva

    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?
    Posted by Revaerica |April 7, 2020
    0
    0
 
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  • sarea diament

    There is an error in this recipe- it needs to be edited. No mentioning of browning flanken and removing meat from bones.
    Posted by saradiam |2022-04-18 08:31:42
    Replies:
    0
    0
  • sarea diament

    There is an wrror in this recipe- it needs to be edited. No mentioning of browning flanken and removing meat from bones.
    Posted by saradiam |2022-04-18 08:31:39
    Replies:
    0
    0
  • sarea diament

    This recipe is missing steps and needs to be edited. No mentioning of browning flanken and adding.
    Posted by saradiam |2022-04-18 08:30:58
    Replies:
    0
    0
  • sarea diament

    This recipe is missing steps and needs to be edited. No mentioning of browning flanken and adding.
    Posted by saradiam |2022-04-18 08:30:30
    Replies:
    0
    0
  • Nechami Goldman

    How does this freeze? And how should it be defrosted?
    Posted by #Nechama |2021-10-17 13:25:59
    Replies:
    0
    0
Please Log in to ask a question Write your question here POST
  • Reva

    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?
    Posted by Revaerica |April 7, 2020
    0
    0
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