Yapchik - how do u bake it?

meeze ↓

Mon, Jan 06 2025, 3:18 pm

I make my regular potato kugel recipe.
Then, I want to layer my flanken and then potato kugel mixture.
But do I need to bake the flanken first or could be raw?
Also, how long what degree?

Thanks

bookstore15

Mon, Jan 06 2025, 3:21 pm

I don't know your recipe, but I do put it in raw. If the potatoes are fully cooked I'd assume that's going to be enough for the meat as well

amother

Lightgreen

Mon, Jan 06 2025, 3:22 pm

I'm no expert - I only make this on Pesach for whatever reason, but I throw the flanken in raw in between 2 layers of my kugel mixture. I bake it before shabbos then leave at 200 in the oven.

Iymnok

Mon, Jan 06 2025, 3:36 pm

I brown the cubes of meat and layer them in. Bake for about an hour then put it tightly covered on the Plata until the morning seuda. It may be hard on the bottom.

amother

Lilac

Mon, Jan 06 2025, 4:14 pm

I chop up the meat in to small pieces & put it in raw. Mix it up well with the potato mixture.

↑ meeze ↓

Mon, Jan 06 2025, 4:29 pm

Thanks. I guess u put it in raw and let it bake together with the potatoes and it should be good after 2 hours in oven?

Hashem_Yaazor

Mon, Jan 06 2025, 4:37 pm

I put it in raw, bake for an hour and a half or so like regular kugel, then add water and overnight it to finish cooking the meat to be soft.

↑ meeze

Mon, Jan 06 2025, 4:42 pm

Hashem_Yaazor wrote:

I put it in raw, bake for an hour and a half or so like regular kugel, then add water and overnight it to finish cooking the meat to be soft.

If I don't want it overnight what's the alternative?

amother

Forestgreen ↓

Mon, Jan 06 2025, 4:44 pm

I put it cubed meat raw just mixed into batter - not layered.

I bake it for 1 hour on 450. I cover it tightly, add a pan of water under it in oven and bake for 350 for an additional hour, then 250 overnight - 24 hrs

amother

↑ Forestgreen ↓

Mon, Jan 06 2025, 4:46 pm

meeze wrote:

If I don't want it overnight what's the alternative?

Yapchik by definition is overnight I believe…

You can technically bake like regular kugel and eat but it won’t have that buttery yapchik consistency

Zeleze

Tue, Jan 07 2025, 1:44 am

Like a standard Potatyo Kugal just adding Meat or any typw in the middle then bake overnight

I myself was never a fan of Yapchik, I think it's more of a male thing and the "name"

DH says good for Thursday night gatherings for men . . . .

amother

Acacia

Tue, Jan 07 2025, 2:11 am

I use my regular potato kugel recipe. Cut flanken into small pieces & put it in like all over.

I bake it uncovered on a low temperature for a few hours. Then I heat it up erev shabbos and leave it covered until lunch.

What does searing the meat before putting it in the kugel accomplish texture / consistency-wise and as well as flavor?

amother

↑ Forestgreen

Tue, Jan 07 2025, 7:22 am

amother Acacia wrote:

I actually don’t like the meat pre-seared because all the juices get lost instead of going into the potatoes….

amother

Bronze

Tue, Jan 07 2025, 7:34 am

Zeleze wrote:

We make it every year for Shabbos lunch on Pesach. We actually bought a huge roasting pan specifically for this purpose. We rarely have leftovers. Everyone loves it from men to women to children.

amother

Snow

Tue, Jan 07 2025, 8:54 am

I use a regular potato kugel recipe
8 potatoes
7 eggs
1 onion
1 TBS salt
1 Tsp pepper
And add 1 cup water and 1 cup oil

Bake that for 30 mins on 450, then squish the meat in the middle and cover and bake overnight at 210 temperature.
Mix and enjoy

amother

Calendula

Tue, Jan 07 2025, 9:02 am

If I'm not overnighting it, I put the flanken in the oven to cook for multiple hours until soft. Then I make the potato kugel mixture, and layer in the meat and pour in all the juices. I can bake for an hour or so depending on size and then just warm up on the blech on Shabbos morning.

amother

Brunette

Tue, Jan 07 2025, 10:28 am

I don’t bake it over night so I first bake the meat then add it to the yapchik mixture.

Blessing1

Tue, Jan 07 2025, 10:38 am

meeze wrote:

If I don't want it overnight what's the alternative?

500 for 1 hour, 350 another hour. The meat gets cooked through.