Miss your cholent over Pesach? You’ll look forward to this Yapchik instead all year.
Nothing brings back memories like this Pesach Yapchik cholent. When I was growing up, I remember my siblings and I would fight over the crust. We waited to enjoy this all year!
Recently, when talking to my BCP friends about Pesach cholent, I brought up this tradition. No one seemed to have heard of it! But still, I was hesitant to share because it doesn’t really look so pretty… how would we show it?
But, somehow, I was convinced. So there I was, a month before Pesach, cooking up this Pesach Yapchik. My kids enjoyed it for a regular weekday dinner on the day of the photoshoot… and they also fought over the crust! Which reminded me why I’m sharing this in the first place.
- 1-2 tablespoons oil
- 2-4 pieces bone marrow
- 10 potatoes, peeled and grated
- 1 tablespoon salt
- ¼ teaspoon black pepper
- strips of flanken
- 4 cups of chicken stock/soup
- Heat oil in a heavy pot. Add bone marrow.
- Combine potatoes and spices and pour mixture over bones. Add flanken on top. Cover and cook for 2 hours over medium heat. This forms the crust.
- Add chicken stock (I fill a 2 lb container so it’s easy to measure). I add half the amount and let it cook out, then add the rest an hour or so later. Keep checking to make sure you have enough, lifting the crust to let the soup run under it. Cover and cook on low heat until Shabbos afternoon.
Can I do this in a deep 9×13 in the oven?
I’m not sure it will get that same thick crispy crust and consistency – but it’s definitely worth a try.
@ruchy did u try it?
No eggs?
No eggs!
Can it be made in a crockpot ?
Hi! Any version with some kind of chicken-no meat?
It should work with chicken, but i wouldn’t leave out the bone marrow – that really adds flavor.
Looks amazing!! Can this be made in a crockpot?
It should work.
I do this in a crockpot put up on Thursday night so we can nosh on Friday. I make a regular kugel recipe and add flanken. East and delicious
Love this! Especially this year, the meal needs to be so early. This will be great for the afternoon.
When’s the best time to start making it? Early morning or afternoon?
How many strips of flanken for this? Or what weight package?
I want to make your yapchik but I don’t have a heavy pot for pesach. Can I make in a tinfoil and can I freeze?
This won’t freeze well.
I’ve never tried it in a foil – assuming it won’t have the same crispy crust – let us know if you try it!
Yapchik freezes beautifully! Bake it uncovered in a deep roasting pan for 60-90 minutes. Then wrap and freeze. Take out of the freezer Erev Shabbos, pour 1/2 cup boiling water into the pan. Seal tightly and bake at 225 until Shabbos day.
This recipe looks great. Thank you!
Do you mean marrow bones?
Looking forward to making this in my crockpot tomorrow!
Yes. Marrow bones.
I see that you have two different recipes for Yapchik.
What are the differences between them? As far as taste and ease of preparation?
Hi Leah, This Yapchik is made in a pot, fresh style. The other is traditional, could be prepared in advance and freeezes very well.
Hi when you say 10 potatoes are they the large ones or from the 5 lb bags?