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| '''P'tcha''' (also known as "calves foot jelly") is a traditional ] ]ish dish prepared from beef bones, similar to an ].<ref>''The Complete ] Cookbook'', Frances AvRutick,Jonathan David Company, 1981. ISBN 0824602625 p. 26 </ref> | |||
| '''P'tcha''' is a traditional ] ]ish food, a ] made out of calves' ] or bones, or sometimes chicken feet or bones. P'tcha is still frequently served today in ] communities. P'tcha is prepared more often in European than American ]s.<ref name="jewishweek">{{cite web|url=http://www.thejewishweek.com/viewArticle/c36_a1473/News/New_York.html|title=‘Not Just A Deli Like Any Other’|last=Merwin|first=Ted|date=2007-12-19|publisher=The Jewish Week|accessdate=2008-12-25}} {{Dead link|date=October 2010|bot=H3llBot}}</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> | |||
| It is sometimes called ''galla'' or ''galerette'', ''fisnogen'' or ''cholodyetz''. According to ''The Complete ] Cookbook'' (AvRutick, p. 26) it is "a ], most often served as an ]." Preparation takes several hours. | |||
| In non-Jewish cultures, p'tcha may be prepared using pig's feet.<ref name="jewishweek" /> | |||
| If properly prepared, P'tcha has high amounts of ] but is low in fat and ].{{Citation needed|date=July 2008}} | |||
| 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== | |||
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| == References == | == References == | ||
| {{reflist}} | {{reflist}} | ||
| * | * | ||
| * AvRutick, Frances. ''The Complete Passover Cookbook'' Jonathan David Company, 1981. ISBN 0824602625 | |||
| ] | ] | ||
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Revision as of 15:05, 9 March 2011
P'tcha (also known as "calves foot jelly") is a traditional Ashkenazi Jewish dish prepared from beef bones, similar to an aspic.
In Eastern Europe, Jews served p'tcha with chopped eggs on the 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
References
- The Complete Passover Cookbook, Frances AvRutick,Jonathan David Company, 1981. ISBN 0824602625 p. 26
- Jewish foods to bring back
- Jewish foods to bring back