dkovskyapap12/01/11




A traditional "yaptchik" - just like my Bubbie used to make. No beans, no barley, nothing fancy - just potatoes, onions and meat. Because really, what more do you need? Note that you can use a food processor on the potatoes if you are pressed for time, but for an authentic taste and texture you really need to hand-grate them. It goes a lot faster than you'd think (especially if you get your kids to do it for you!) and is well worth the effort.






  • SERVING/YIELD
    8-10


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #6706

























INGREDIENTS













  • 4-5 lb potatoes, peeled and grated










  • 2 large Spanish onions










  • 1-2 lb flanken (I use the kind with bones but without works, too)










  • 2 tsp salt, or to taste










  • ½ tsp pepper, or to taste










  1. In a large bowl, mix the grated potatoes, onions, salt and pepper.



  2. Layer half the potato-onion mix in the bottom of the slow cooker.



  3. Lay the flanken over the bottom layer of potato-onion mix.



  4. Cover with the remaining potato-onion mix. DO NOT ADD ANY WATER. (I didn't believe my Bubbie either the first time I made this, but trust us, it will be plenty juicy.)



  5. Cook on high for at least a couple of hours, then turn down to low before Shabbat. Enjoy!















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REVIEWS

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Average user rating from: 2 user(s)

Rating:
 
4.5   (2)
 
 

Perfect for Pesach

Rating:
 
5.0
Reviewed by hatetocook
April 29, 2012
 

It was great to have a chulent that actually tasted good on pesach. Since I don't use spices I gave up until this recipe--everyone liked it.

 

This would be a great Pesach cholent

Rating:
 
4.0
Reviewed by AidelK
February 10, 2012
 

My usual cholent recipe has not been working out lately, so I decided to try this. I loved it! Just as stated in the description, it's simple, and works fine without adding water. My kids didn't like it, so I probably won't make it for a regular Shabbos again. This recipe is definitely going in my Pesach file, though.

 
 
 
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