Introducing the “Yaptick” a.k.a overnight potato kugel with flanken

I know it sounds like such a long title and my mouth is watering while I am writing. But its really cold on shabbat and this is the best recipe as a chollent alternative or serve both. (your families call)
Its always a challenge during the winter months making hot foods for Shabbat lunch. I came up with the idea to make a Yaptzik, a.k.a over night potato kugel with meat. It is so easy to make and so delicious. It is always a big hit. I tried to google the origins of the recipe and the name and there wasn’t much expect for that it was layers of potato kugel and meat cooked in an over night oven.

Overnight Potato Kugel (a.k.a) yaptzik
2 strips of meaty flanken
8-10 large potatoes (I prefer Yukon Gold)
1 large onion
4 eggs large
salt and white pepper to taste
1 cup water or chicken soup

Place meat at the bottom of a 9 x13 inch pan.
In a food processor, grate onion, potato and eggs.
Add salt and pepper to taste and pour batter over the meat.
Bake for 1 hour and a half at 350 and remove from oven. (You are only partial cooking don’t eat it)
Before Shabbat add one cup of water or if you have chicken soup boiling for Shabbat use some of the soup. (Just boosts the flavor)
Place a piece of parchment papers over the kugel, then some heavy duty aluminum foil over that and cover well tightly sealing all around. Place in a 200 degree oven right before Shabbat. Take out the next day right before serving.

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