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Jewish Food for a Long Shabbat

 

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Its always a challenge making hot foods for Shabbat lunch other than cholent. I came up with the idea to make a Yaptzik, a.k.a over night potato kugel with meat. It is so easy to make and so delicious. It is always a big hit and great for sitting around on a long Shabbat enjoying your guests. I tried to google the origins of the recipe and the name and there wasn’t much except for that it was layers of potato kugel and meat cooked in an over night oven.  This is not a light recipe nor the most Summery, but I like the changeover from cholent, try this Yaptzik recipe.

Another idea for hot food for Shabbat day was putting a Naval Pastrami (a fully cooked and smoked pastrami) in the oven over night. I bought it at Seasons in Lawrence and it come double wrapped it plastic. I take off the outer plastic layer and keep the vacuum packed plastic on. Right before Shabbat when I am putting in my Yaptzik in the oven I place my pastrami in a Pyrex dish and fill it ¾ way up with hot water cover it tightly and place it in the oven at 200 degrees. The next day I carefully take it out as the water is very hot. I drain the water, cut open the plastic and slice the pastrami. (it cuts like butter) My guest and family go crazy over this meat. (Make sure you buy the Naval pastrami as it is fully cooked already.) I serve it with different kinds of mustard.

Image Source from Flickr Creative Commons License:

Overnight Potato Kugel (a.k.a) yaptzik – Flickr -  Edsel

Pastrami – Flickr – Arnold

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About Naomi Nachman

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Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.

 

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9 Responses to Jewish Food for a Long Shabbat

  1. avatar says: Sizzling

    yumm…. the kugel looks delicious! gotta try it this shabbos….As for the Pastrami Is it not very unhealthy to cook/bake with plastic????!!!!

  2. avatar says: Amy

    I thought you’re not supposed to put things in the oven over Shabbat, even if they’re already cooked. My understanding is that this is because if someone saw you taking it out of the oven, they’d think you were cooking on Shabbat, even though you weren’t.

    On another note, the JOK pages won’t load on Internet Explorer 8. This is a very recent issue but affects most of the JOK links I click. They load, but then give me an error message “Internet Explorer cannot open the page . Operation aborted.”
    When it does this, I can see the page loaded behind the message, but when I click OK, it goes to a blank page. I wonder if this is caused by an ad present on certain pages (like this one, but not the link to Yaptzik). This started for me a few days ago, when I downloaded the new IE8.

    Thanks!

    • Hi Amy,

      For your first question, everyone has different opinions on the laws relating to using the oven or not etc., so you should follow your Rabbi’s opinion.

      As to the problems on IE, I have not been able to duplicate it, but I have a IE 9 – maybe you have to update it again.

  3. avatar says: Amy

    Tamar,

    Thanks for the response! After I posted here, I asked my rabbi and it seems I misunderstood the prohibition. Putting things INTO the oven on Shabbat is prohibited, but taking things out is fine (again, according to my rabbi).

    As for upgrading to IE9, I am using my computer at work which uses Windows XP and I am restricted to IE8. Right now I am using Firefox, but most of my internet use is with IE8. Hope it stops happening soon. It just crashed IE8!

    Thanks,
    Amy

  4. avatar says: mrsbrite

    For those of us who don’t live near Lawrence, but closer to Yechupitzville, where can I get-order-download one of these Naval Pastramis. I find that every locale has their pet name for kosher cuts of meat. For example when I was in FL (not Boca)I ordered short ribs from a kosher butcher for cholent; drove 1 1/2 hours to pick it up and when opened , found it was spare ribs, quite fatty and not very cholent friendly.

    What makes it “Naval” Pastrami? The double wrapping, seasoning? Please tell me where else I can get it and help me to get the right thing for your yummy idea.

  5. avatar says: mrsbrite

    BTW is that pronounced Na-VAL or Naval as in the orange or belly button?

  6. In biblical Hebrew a naval pronounced nahvahl not navel is a degenerate. Are you sure that is the name you want to use. I’m interested in chulent alternatives and curious to try your recipe despite it’s name.

  7. I love the idea of pastrami in a potato kugel. This is very common in our shtible for a big Shabbos simcha (there are certain foods that are served for certain simchas-this is so people dont feel forced to go allout for everytime they need to make a Kiddush in shtible!) for something like a bar mitzvah I believe.

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