French
DeutschYapchik
| Type | Casserole |
|---|---|
| Course | Main course |
| Place of origin | Israel, Jewish diaspora |
| Region or state | Jewish diaspora |
| Created by | Hungarian Jews, Polish Jews |
| Serving temperature | Warm |
| Main ingredients | Potatoes, onions, flanken, brisket |
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]
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]
In popular culture[edit]
A restaurant in the predominantly Jewish city of Lakewood, New Jersey, is named after the dish.[6]
References[edit]
- ^ a b Jamie, 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.
- ^ "Yapchik Done Right". Mishpacha Magazine. Retrieved 8 September 2021.
- ^ "Homepage". Yapchik. Retrieved 8 September 2021.
