Yapchik Remake
I recently made a yapchik that was so easy because I didn’t do anything to the meat first. I made the typical potato kugel batter, threw in some bone-in flanken, drizzled oil on top, covered tightly, and baked at 200–225°F (90–105°C) overnight and then some. It was delish! (If you want a crust, first bake at 400°F/200°C for an hour, then cover tightly and proceed as above. You can’t go wrong!)
—Faigy Grossman
What’s one product or ingredient that you feel there’s no real substitution for in Israel? What products sub well?
I have a few, but here are two for starters!
I miss the variety of low-fat shredded hard cheeses, such as Muenster, mozzarella, etc. There’s a large variety of sliced cheese available nowadays, even one that’s low fat, but not in shredded form. What I do is buy the 9% low-fat variety in slice form, roll it up, and cut it into pieces that resemble shredded.
Create a free account to keep reading.
