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{{Short description|Ashkenazi Jewish aspic}}
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'''P'tcha''', '''fisnoga''' or '''galareta''' (also known as "calves' foot jelly") is a traditional ] ]. It is a kind of ] prepared from calves' feet.<ref>''The Complete ] Cookbook'', Frances AvRutick, Jonathan David Company, 1981. {{ISBN|0-8246-0262-5}} p.&nbsp;26</ref> The name appears to derive from the Turkish words ''paça çorbası'', or "leg soup".<ref>, Grace Bello, ''Tablet'', April 24, 2012.</ref>

== History ==
⚫ 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. The ''Encyclopedia of Jewish Food'' describes it as a delicacy made from one of the least expensive parts of the animal.<ref>{{Cite web |url=http://www.forward.com/articles/135781 |title=10 Jewish foods to bring back |access-date=2011-03-09 |archive-url=https://web.archive.org/web/20110305165513/http://forward.com/articles/135781/ |archive-date=2011-03-05 |url-status=dead }}</ref>
] ]
'''P'tcha''' (also known as "calves foot jelly") is a traditional ] ]ish dish prepared from calves' feet, similar to an ].<ref>''The Complete ] Cookbook'', Frances AvRutick,Jonathan David Company, 1981. ISBN 0824602625 p.&nbsp;26 </ref>


The ] in ] was one of the few Jewish restaurants in the United States that still served p'tcha, but does no longer. Given the small and dwindling customer base, p'tcha is made to order upon request.<ref>{{cite news|url=https://www.tabletmag.com/jewish-life-and-religion/97599/a-disappearing-delicacy |title=A Disappearing Delicacy |date=24 April 2012 |newspaper=] |access-date=2019-10-01}}</ref> In 2019, a ] opened in ] that serves p'tcha.<ref>{{cite web|url=https://www.jta.org/2017/01/26/united-states/this-new-kosher-deli-may-be-miamis-hippest-restaurant |title=This new kosher deli may be Miami's hippest restaurant |date=26 January 2017 |publisher=Jewish Telegraphic Agency |access-date=2019-10-01}}</ref>
⚫ In Eastern Europe, Jews served p'tcha with chopped eggs on the ]. 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>


The “Encyclopedia of Jewish Food" describes it as a delicacy made from one of the least expensive parts of the animal. <ref></ref>
==See also== ==See also==
* ] (also known as ''studen'')
⚫ *]
*] * ]
*] * ]
* ]

== References == == References ==
{{reflist}} {{reflist}}
*

⚫ ]



==External links==
*
*
* [https://www.facebook.com/groups/907713639317465/ Boston P'tcha Society
{{Beef}}


⚫ ]
]
]
⚫ ]

Latest revision as of 20:05, 13 July 2023

Ashkenazi Jewish aspic
Foot Jelly from Bnei Brak

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. The name appears to derive from the Turkish words paça çorbası, or "leg soup".

History

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.

P'tcha

The Second Avenue Deli in Manhattan was one of the few Jewish restaurants in the United States that still served p'tcha, but does no longer. Given the small and dwindling customer base, p'tcha is made to order upon request. In 2019, a kosher deli opened in Miami that serves p'tcha.

See also

References

  1. The Complete Passover Cookbook, Frances AvRutick, Jonathan David Company, 1981. ISBN 0-8246-0262-5 p. 26
  2. "A Disappearing Delicacy", Grace Bello, Tablet, April 24, 2012.
  3. "10 Jewish foods to bring back". Archived from the original on 2011-03-05. Retrieved 2011-03-09.
  4. "A Disappearing Delicacy". Tablet Magazine. 24 April 2012. Retrieved 2019-10-01.
  5. "This new kosher deli may be Miami's hippest restaurant". Jewish Telegraphic Agency. 26 January 2017. Retrieved 2019-10-01.

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