P'tcha
Sign in to savethumb|Foot jelly from Bnei Brak thumb '''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".
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It is catalogued under topics including Ashkenazi Jewish cuisine, Foot and Shabbat food.
Vinony links it to 4 Wikipedia language editions.
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thumb|Foot jelly from Bnei Brak thumb '''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. thumb|250px|P'tcha
Excerpted from Wikipedia’s “P'tcha” article, available under the CC BY-SA 4.0 licence.