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| '''P'tcha''' or '''galareta''' (also known as "calves foot jelly") is a traditional ] ] prepared from calves' feet, a type of an ].<ref>''The Complete ] Cookbook'', Frances AvRutick,Jonathan David Company, 1981. ISBN 0-8246-0262-5 p. 26</ref> The name appears to derive from the Turkish words ''paça çorbası'', or "leg soup".<ref>, Grace Bello, Tablet, April 24, 2012.</ref> | '''P'tcha''' or '''galareta''' (also known as "calves foot jelly") is a traditional ] ] prepared from calves' feet, a type of an ].<ref>''The Complete ] Cookbook'', Frances AvRutick,Jonathan David Company, 1981. ISBN 0-8246-0262-5 p. 26</ref> The name appears to derive from the Turkish words ''paça çorbası'', or "leg soup".<ref>, Grace Bello, Tablet, April 24, 2012.</ref> | ||
| In Eastern Europe, Jews served p'tcha with chopped eggs on ]. In the early 20th century, Jewish immigrants in the United States continued to prepare the dish, and it was often served as an appetizer at ]s.<ref></ref> | In Eastern Europe, Jews served p'tcha with chopped eggs on ]. In the early 20th century, Jewish immigrants in the United States continued to prepare the dish, and it was often served as an appetizer at ]s.<ref></ref><ref></ref> | ||
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| The “Encyclopedia of Jewish Food" describes it as a delicacy made from one of the least expensive parts of the animal.<ref></ref> | The “Encyclopedia of Jewish Food" describes it as a delicacy made from one of the least expensive parts of the animal.<ref></ref> | ||
Revision as of 03:48, 11 August 2016
P'tcha or galareta (also known as "calves foot jelly") is a traditional Ashkenazi Jewish dish prepared from calves' feet, a type of an aspic. The name appears to derive from the Turkish words paça çorbası, or "leg soup".
In Eastern Europe, Jews served p'tcha with chopped eggs on Sabbath. In the early 20th century, Jewish immigrants in the United States continued to prepare the dish, and it was often served as an appetizer at Jewish weddings. The “Encyclopedia of Jewish Food" describes it as a delicacy made from one of the least expensive parts of the animal.
See also
- Aspic (also known as Studen)
- Head cheese
- Israeli cuisine
- Kholodets AKA Aspic
- Pacha (dish)
References
- The Complete Passover Cookbook, Frances AvRutick,Jonathan David Company, 1981. ISBN 0-8246-0262-5 p. 26
- "A Disappearing Delicacy", Grace Bello, Tablet, April 24, 2012.
- Jewish foods to bring back
- Food, dot com. Petcha recipe
- Jewish foods to bring back