“P'tcha”的意思、由来-开放百科全书

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P'tcha

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P'tcha or galareta (also known as "calves' foot jelly") is a traditional Ashkenazi Jewish dish prepared from calves' feet, a type of an aspic.^[1] The name appears to derive from the Turkish words paça çorbası, or "leg soup".^[2]

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]

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. ^{{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 |dead-url=yes |df= }}

External links

Food, dot com. Petcha recipe
[https://books.google.com/books?id=gFK_yx7Ps7cC&lpg=PT973&vq=p'tcha&dq=p'tcha%20gil%20marks&pg=PT973#v=onepage&q=p'tcha&f=false Gil Marks, Encyclopedia of Jewish Food, "P'tcha"]

1 : Ashkenazi Jewish cuisine

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References

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