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
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]
In popular culture
A restaurant in the predominantly Jewish city of Lakewood, New Jersey, is named after the dish.[6]
References
^ abJamie, Geller. "Yapchik". Jamie Geller. Retrieved 8 September 2021.
^"Yapchik". We Are Ta'am. Retrieved 8 September 2021.
^"Yapchik". Between Carpools. Retrieved 8 September 2021.
^Encyclopedia of Jewish Food, by Gil Marks, pg. 408.
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