Yapchik is a potato-based Ashkenazi Jewish meat dish similar to both cholent and kugel, and of Hungarian Jewish and Polish Jewish origin.[1] It is considered a comfort food, and yapchik has increased in popularity over the past decade, especially among members of the Orthodox Jewish community in North America.[2]

Yapchik
TypeCasserole
CourseMain course
Place of originIsrael, Jewish diaspora
Region or stateJewish diaspora
Created byHungarian Jews, Polish Jews
Serving temperatureWarm
Main ingredientsPotatoes, onions, flanken, brisket

Overview

edit

Yapchik, somewhat similar to a cholent, consists of a layer of meat, typically beef flanken or brisket that has been enveloped between two layers of a mixture similar to a potato kugel, containing shredded potatoes and onions, along with beaten eggs, spices, and matzo meal, and then left to slow-cook for many hours and often overnight. It is a popular dish for Shabbat and many other Jewish holidays.[3][4][1]

Other variations

edit

As it is a "heimish" or homestyle dish, there are many variations of yapchik including those made with red potatoes, zucchini, or pulled beef.[5]

edit

A restaurant in the predominantly Jewish city of Lakewood, New Jersey, is named after the dish.[6]

References

edit
  1. ^ a b Jamie, Geller. "Yapchik". Jamie Geller. Retrieved 8 September 2021.
  2. ^ "Yapchik". We Are Ta'am. Retrieved 8 September 2021.
  3. ^ "Yapchik". Between Carpools. Retrieved 8 September 2021.
  4. ^ Encyclopedia of Jewish Food, by Gil Marks, pg. 408.
  5. ^ "Yapchik Done Right". Mishpacha Magazine. Retrieved 8 September 2021.
  6. ^ "Homepage". Yapchik. Retrieved 8 September 2021.

See also

edit