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

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]