P'tcha
P'tcha, fisnoga or galareta (also known as "calves' foot jelly") is a traditional Ashkenazi Jewish dish. It is a kind of aspic prepared from calves' feet.[1] The name appears to derive from the Turkish words paça çorbası, or "leg soup".[2]
History
[edit]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.[3]
The Second Avenue Deli in Manhattan was one of the few Jewish restaurants in the United States that still had p'tcha on their menus, but does no longer. Given the small and dwindling customer base, p'tcha is now made to order upon request.[4] In 2017, a kosher deli opened in Miami that serves p'tcha.[5]
See also
[edit]- Aspic (also known as studen)
- Head cheese
- Kholodets (dish)
- Pacha (dish)
References
[edit]- ↑ 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.
- ↑ "10 Jewish foods to bring back". Archived from the original on 2011-03-05. Retrieved 2011-03-09.
- ↑ "A Disappearing Delicacy". Tablet Magazine. 24 April 2012. Retrieved 2019-10-01.
- ↑ "This new kosher deli may be Miami's hippest restaurant". Jewish Telegraphic Agency. 26 January 2017. Retrieved 2019-10-01.
External links
[edit]
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