Yapchik is the trusted staple, traditional and nostalgic and difficult to get right...unless, of course, we’ve done the work for you. Here are the best of the best.While you may still have to do the grating, you no longer have to do the digging.
Yapchik is the trusted staple, traditional and nostalgic and difficult to get right…unless, of course, we’ve done the work for you. Here are the best of the best. While you may still have to do the grating, you no longer have to do the digging.
Submitted by Rochel Abraham
Detroit, Michigan
I love putting my own twist on the recipes I cook. So I spent a few weeks experimenting on yapchik and finally found the perfect method. It’s delicious! I serve it to my family on Thursday night and Friday afternoon, along with my original cholent. I give out both recipes regularly to friends.
Preheat oven to 500°F (260°C). Place the oil in a large pan and heat in the oven while you prepare the rest of the ingredients.
Place the onions, zucchini, and half the potatoes into the food processor fitted with the S blade. Blend well. Pour into the pan of hot oil.
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