Yaptzik (Potato and Meat Kugel)

Naomi Nachman Recipe By
  • Cooking and Prep: 13 h 40 m
  • Serves: 10
  • Contains:

This is a traditional Pesach dish of unknown origin. 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°F. Prepare a 9- 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°F. 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!

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