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- Q17051646 subject Q6419880.
- Q17051646 abstract "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. The name appears to derive from the Turkish words paça çorbası, or "leg soup".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.".
- Q17051646 thumbnail הכנת_רגל_קרושה_-_6.jpg?width=300.
- Q17051646 wikiPageExternalLink Holiday_Foods5463.html.
- Q17051646 wikiPageExternalLink v=onepage&q&f=false.
- Q17051646 wikiPageWikiLink Q102477.
- Q17051646 wikiPageWikiLink Q1079817.
- Q17051646 wikiPageWikiLink Q1142836.
- Q17051646 wikiPageWikiLink Q284288.
- Q17051646 wikiPageWikiLink Q4675762.
- Q17051646 wikiPageWikiLink Q62458.
- Q17051646 wikiPageWikiLink Q6419880.
- Q17051646 wikiPageWikiLink Q837480.
- Q17051646 comment "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. The name appears to derive from the Turkish words paça çorbası, or "leg soup".In Eastern Europe, Jews served p'tcha with chopped eggs on Sabbath.".
- Q17051646 label "P'tcha".
- Q17051646 depiction הכנת_רגל_קרושה_-_6.jpg.