Please enter the email you’re using for this account.
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!
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
why can’t this website be accurate? so many recipes here are in error and we don’t get answers
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?