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This is an old revision of this page, as edited by 207.161.219.24 (talk) at 12:00, 27 March 2014 (would that be the IUCN Red List of Threatened Jewish Foods, or what?). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

It has been suggested that this article be merged with Pork jelly and Pihtije. (Discuss) Proposed since November 2011.

P'tcha or galareta (also known as "calves foot jelly") is a traditional Ashkenazi Jewish dish prepared from calves' feet, similar to an aspic.

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.

Due to its unappealing appearance, ptcha garners fewer and fewer fans in America and is, in fact, on the endangered list. It appeals to the older generation, who feel sentimental toward this humble peasant dish.

See also

• Jewish cuisine
• Israeli cuisine
• Ashkenazi cuisine

References

1. The Complete Passover Cookbook, Frances AvRutick,Jonathan David Company, 1981. ISBN 0-8246-0262-5 p. 26
2. Jewish foods to bring back
3. Jewish foods to bring back
4. "A Disappearing Delicacy", Grace Bello, Tablet, April 24, 2012.

External links

• Holiday foods
• Gil Marks, Encyclopedia of Jewish Food, "P'tcha"

• Articles to be merged from November 2011
• Jewish cuisine