Yapchik, a Polish or Hungarian version of cholent, has been one of Shlomo’s obsessions this past year. We investigated the origination of this dish and have gotten conflicting responses. However, we do know that the Skverer Rebbe has been serving it at his tish (table), for many years.
Essentially a meat stuffed potato kugel, Yapchik is a true Jewish comfort food. Shredded potato, some onion, meat, salt and pepper…sounds simple enough? To prepare, yapchik is pretty simple. On the other hand, coming up with the ultimate, fool-proof yapchik was not as easy. It took many trials and taste-tests to get this right.
- 8 large Russet potatoes
- 1 Spanish onion
- 7 eggs
- 1 cup water
- 1¼ cups olive oil
- 1 tablespoon + 1 teaspoon salt
- 1.5 pounds kolichel, cubed
- 1. Preheat oven to 425°F.
- 2. Using a kugel blade, process potatoes and onions. Note: a kugel blade comes with only some food processor brands. If you don’t have one, grate the potatoes and onions with the grater attachment and then pulse the mixture using the “s” blade, until the mixture is fully mixed. Do not over process as that will turn the mixture into liquid.
- 3. Remove mixture from food processor and place in mixing bowl.
- 4. Process eggs, water, oil, and salt in the food processor and pour into the potato-onion mixture.
- 5. Add the meat into the mixing bowl and combine everything together.
- 6. Pour in a 9x13 baking pan.
- 7. Bake uncovered for 1½ hours.
- 8. Lower oven temperature to 200°F.
- 9. Cover baking pan well with 2 layers of silver foil to lock in the moisture.
- 10. Bake for 6 more hours.
Adapted from Fleishigs Magazine
Adapted from Fleishigs Magazine
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This is kinda personal, but we really wanted to bring up an issue we’re having. A really big issue that’s affecting a lot of people. It’s our “Pesach Cookbook” issue. We have beefed up this month’s Fleishigs Magazine in a big way, with more pages and a cookbook-style format to serve as the only 2019 Pesach Guide. To make life easier, we separated the magazine into a few parts: Introduction to Pesach – prepping with Guest Editor Danielle Renov aka @peasloveandcarrots Basics – vinaigrettes, mayo, tomato paste, etc. and how to use them Appliances – what you really need this Pesach and what’s worth the money Fish – recipes from our Israeli dinner with Miki Broide, Michelin Star experienced chef Avner Guzmann & Chef Laura Frankel Sides – Chef Isaac Bernstein’s trustee sidekicks Yapchik – Yes, if you made Daniel Renov’s mother’s wicked yapchik, you’d get your own section too Soups – a bunch of recipes + Naomi Nachman’s masterclass on freezing well Butcher’s Cut – French Roast 101 + “Cooking the Cover” with Danielle: The Perfect Passover Rib Steak Desserts – healthy twists on dessert classics with nutritionist Beth Warren, wholesome lemon meringue and smores withcookie dippers 🇳🇵 Travel To Nepal – the lowdown on walking “The Roof of the World” Leftover Sessions with @peasloveandcarrots. Horseradish ideas anyone? New Pesach Products + Trends (gluten-free matzoh continues its run) & Much, much more! ~~~~~~~ EXCLUSIVE CONTENT We’re rolling out exclusive email content for our subscribers, starting with a special recipe index guide that includes all of our Pesach-able dishes since the premier issue. PLUS the signature Matzoh Ball recipe from Bravo Top Chef 16 runner-up Chef Sarah Bradley SUBSCRIBE at www.fleishigs.com & follow us on Instagram: @Fleishigsmag & Facebook: @Fleishigsmagazine