by Pb Alyesh

Yapchik, is a Polish or Hungarian version of cholent, it is a popular Jewish Passover comfort dish. Shredded potatos, flanken, some onions, and spice, what could be better! 


  • 4 Strips of Short Ribs or Flanken
  • 2 Onions, Sliced in Rings
  • 3Tbsp.OiI + Oil for Top
  • 10 Very Large Potatoes
  • 2 Eggs + 1 Egg White 
  • ½ Cup of Water
  • Salt & Black Pepper to Taste + For the Top


  1. In a roaster pan, brown the onions and meat in oil, chicken may be used instead.
  2. Grate the potatoes in a large bowl.
  3. Add the eggs, salt, pepper, and water to the potatoes and mix well.
  4. Pour the potato mixture into the roaster and mix with meat and onions.
  5. Add some salt, pepper, and a few drops of oil on top.
  6. Sprinkle water on a heavy-duty foil pan and cover the roaster tightly.
  7. Cover this with another two layers of heavy-duty foil.
  8. Bake for 1 hour at 450 degrees.
  9. Reduce the temperature to 200-225 degrees for 15 hours  

Variation: In a crock-pot, cook on high for 1 hour, then reduce to low for 15 hours. 


Read more