Yapchik is made up of two layers of golden, crispy potato cake — very similar to a kugel — that sandwich a layer of meat. As the fall days get colder, it will welcome you and your guests home like a hug, and warm you up from the inside out. Yapchik has been referred to as a “Hungarian cholent” because it is traditionally cooked in the oven overnight and, while my recipe is a faster version, I have included instructions below for how to do this.
Developing this recipe made me feel closer to the Hungarian grandfather I never knew, and brought back memories of the cooking my paternal grandmother spoiled me with as a kid. She celebrated family by always making sure each family member’s favorite dish was available to them — it’s amazing to think of how much work she put into every family meal. Her cooking methods were unorthodox. Like most Jewish grandmothers, she had an innate sense of what her food needed, despite there being no recipe or measurement in sight. I like the idea that my two grandparents from different sides of the world — one from Hungary and the other from Britain — who would have dined on very different cuisines would have been able to connect over the flavors of this hybrid dish. I think of them both as the yapchik bubbles and crisps, filling the air of my little apartment with its hearty aroma.
- 2 medium white onions, very finely chopped
- 8 large russet potatoes
- 1 lb flanken or beef stew meat, cut into small cubes
- 6 eggs
- ¾ cup + 3 Tbsp olive oil
- ¼ water
- 1 Tbsp Telma onion soup powder (can substitute onion soup mix or onion salt)
- salt and black pepper to taste
- Preheat the oven to 400°F.
- Season the meat with a pinch of salt and pepper. Heat 3 Tbsp olive oil in a large pan and sear the meat on all sides. Set aside and leave to cool slightly. This stage is optional but adds a lot of flavor to the dish.
- Peel the potatoes and shred them with on the larger side of a grater or on the grate blade of a food processor.
- In a large mixing bowl, combine the eggs, ¾ cup olive oil, water and a generous pinch of salt and pepper. Add the grated potato, finely chopped onions and onion soup powder. Mix well.
- Pour half the mixture into an oval or rectangular baking dish (approx. 9×12”), top with the seared meat, then add the second half of the potato mixture.
- Bake for 3 hours uncovered.
- For the overnight version: Repeat steps 1-5. Bake at 400°F for 40 minutes uncovered, then reduce the temperature to 190 degrees F and tightly cover the dish with aluminium foil. Bake for another 6-8 hours. If you want the top to be crispy, bake uncovered for the last hour of baking.
- Prep Time: 30 minutes
- Cook Time: 3-8 hours 40 minutes
- Category: Entree
- Method: Roasting
- Cuisine: Ashkenazi