פּטשאַ
Yiddish
[edit]Etymology
[edit]From Ottoman Turkish پاچه (paça, “foot”)[1] Cognate with Armenian փաչա (pʻačʻa) and Macedonian пача (pača).
Noun
[edit]פּטשאַ • (ptsha)
- calves' foot aspic
Descendants
[edit]- → English: p'tcha
References
[edit]- ^ Gil Marks (2010 November 17) Encyclopedia of Jewish Food, HMH, →ISBN:
- Among the relics of the Ottomans' centuries-long control of the Balkans that began in the fourteenth century was a hearty Turkish peasant soup based on lamb's feet, known as paça çorbasi, from the Turkish paça (foot), and called soupa patsas or simply patsas by the Greeks. When cooled, the gelatin in the bones firms the liquid into an entirely different dish, an aspic.