This recipe makes two round pans

Ingredients:

8 Potatoes

2 pieces of club steak

1 Onion

3/4 Cup of boiling oil

1/4 Cup Boiling water

1 Tbsp of salt

1/8 Tsp Pepper

Preparation:

Heat a drop of olive oil in a frying pan and sear the meat on both sides. Sprinkle the meat with salt and pepper.

Drizzle some olive oil on bottom of round aluminum pans

Prepare the kugel batter (click here for directions)

Pour half batter on top of the greased pans.

Place 1 slice of meat on top of batter and then pour the rest of the batter on top.

Then bake on 350 until it's brown on top

Before Shabbos pour 3/4 to 1 cup of hot water on top of each round Yapchik with a few drops of olive oil. Cover it well.

Bake it in the oven overnight on 200. Put a pan of boiling water on the shelf under the Yapchik so it gets an "overnight kugel" taste

Note, if you plan on using an aluminum pan from the freezer, first bake it uncovered a drop till it defrosts a bit and then start the overnight process

If you are planning on freezing Yapchik for it to be in a cholent pot. First line your deep round aluminum pan with parchment paper. Drizzle oil inside and follow instructions on how to make the kugel. I would bake the batter for only 30 minutes and then freeze it. When you are ready to place it in a croc pot you can just take off the parchment paper and put it in the croc pot frozen and add the boiling water on top with a little oil and cook on low.

You can leave out meat if you just want a yummy overnight kugel