P'tcha
P'tcha,fisnogaorgalareta(also known as "calves' foot jelly" ) is a traditionalAshkenaziJewish dish.It is a kind ofaspicprepared from calves' feet.[1]The name appears to derive from the Turkish wordspaça çorbası,or "leg soup".[2]
History
[edit]In Eastern Europe, Jews served p'tcha with chopped eggs onSabbath.In the early 20th century, Jewish immigrants in the United States continued to prepare the dish, and it was often served as an appetizer atJewish weddings.TheEncyclopedia of Jewish Fooddescribes it as a delicacy made from one of the least expensive parts of the animal.[3]
TheSecond Avenue DeliinManhattanwas 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.[4]In 2019, akosher deliopened inMiamithat serves p'tcha.[5]
See also
[edit]- Aspic(also known asstuden)
- Head cheese
- Kholodets (dish)
- Pacha (dish)
References
[edit]- ^The CompletePassoverCookbook,Frances AvRutick, Jonathan David Company, 1981.ISBN0-8246-0262-5p. 26
- ^"A Disappearing Delicacy",Grace Bello,Tablet,April 24, 2012.
- ^"10 Jewish foods to bring back".Archived fromthe originalon 2011-03-05.Retrieved2011-03-09.
- ^"A Disappearing Delicacy".Tablet Magazine.24 April 2012.Retrieved2019-10-01.
- ^"This new kosher deli may be Miami's hippest restaurant".Jewish Telegraphic Agency. 26 January 2017.Retrieved2019-10-01.