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P'tcha or galareta (also known as "calves foot jelly") is a traditional Ashkenazi Jewish dish prepared from calves' feet, similar to an aspic.〔''The Complete Passover Cookbook'', Frances AvRutick,Jonathan David Company, 1981. ISBN 0-8246-0262-5 p. 26〕 The name appears to derive from the Turkish words Paça Çorbası, or "leg soup".〔("A Disappearing Delicacy" ), Grace Bello, Tablet, April 24, 2012.〕 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.〔(Jewish foods to bring back )〕 〔(Food, dot com. Petcha recipe ) 〕 The “Encyclopedia of Jewish Food" describes it as a delicacy made from one of the least expensive parts of the animal.〔(Jewish foods to bring back )〕 ==See also== *Israeli cuisine *Head cheese *Pihtije 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「P'tcha」の詳細全文を読む スポンサード リンク
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