| 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-basedAshkenaziJewish meat dish similar to bothcholent andkugel, and ofHungarian Jewish andPolish Jewish origin.[1] It is considered acomfort food, and yapchik has increased in popularity over the past decade, especially among members of theOrthodox Jewish community in North America.[2]
Yapchik, somewhat similar to a cholent, consists of a layer of meat, typically beefflanken orbrisket 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 forShabbat and many otherJewish holidays.[3][4][1]
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]
A restaurant in the predominantly Jewish city ofLakewood, New Jersey, is named after the dish.[6]
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