Do You Make Ptcha?

Chana Miriam S

Mon, May 27 2019, 9:10 pm

Recipe? I cover knuckle bones ( with tendon still on) with water, and cook on very low heat for basically two days. I make a very big pot of it. The bones should be squeaky clean when done. Then, I divide up what’s going to be soup base and what’s going to be ptcha. I freeze the soup base. I add finely chopped garlic and I boil down the pitch’s until it’s visibly thicker. I test some by chilling it to see if it’s hard at room temp. When it’s ready I put it in foil pans to chill. If there are any remnants of collagen in chunks I usually add that too.

My dad likes it with whole hard boiled egg in it. I usually divide it up so my parents can have some to take home. Oh and I salt it if needed, once it’s finished cooking, otherwise you run the risk of it being too salty. I know it’s not pre use. You probably want a recipe that works every time, but my experience is that different bones behave differently each time. To me, knuckles are best.

Gneshe

Mon, May 27 2019, 9:41 pm

Cover knuckle (knee)bones with water just barely. Cook for 4-6 hours, until the collagen falls off the boned and is soft. Mash collagen, return to broth and add salt, freshly fround garlic, pepper and bring to a boil. Pour into a foil pan and let cool. Sprinkle with paprika. Slice and enjoy!

debsey

Tue, May 28 2019, 12:18 am

andrea levy wrote:

So, is ptcha basically bone broth? (minus the hard boiled eggs)

debsey

Tue, May 28 2019, 12:20 am

Gneshe wrote:

Thanks.

As I get older, I start to like the foods my parents ate that I never, ever would TOUCH.

Like schav. And borscht. And chopped liver. And pipiklach. And ptcha. (not to mention herring. Still can't find a taste for bowtie cookies or kichelach. Maybe in another decade).

Chana Miriam S

Tue, May 28 2019, 8:08 am

debsey wrote:

So, is ptcha basically bone broth? (minus the hard boiled eggs)

I guess it depends on how solid you like your bone broth. I like my bone broth to gel but I do t season the stock because I never know how I’m going to cook it. I’d say that essentially pitcha is dehydrated bone broth, usually flavoured with crushed garlic.

nicole81

Tue, May 28 2019, 8:13 am

Bnei Berak 10 wrote:

Is this called 'galle' or 'galler' in Israel? Can't Believe It

Depends who's saying it, I guess. I've heard it called ptcha, galleh, or gallereta here in Brooklyn.

Chana Miriam S

Tue, May 28 2019, 10:27 am

Dina2018 wrote:

is ptcha freezable? never tried it

The great thing about it is that if you don’t like how it comes out after freezing you just reheat and remold

nchr

Tue, May 28 2019, 11:04 am

nicole81 wrote:

Depends who's saying it, I guess. I've heard it called ptcha, galleh, or gallereta here in Brooklyn.

They are not the same. Galla is the "jelly" part and ptcha is a rebbishe dish which is challah soaked inthe cholent zaft/sauce and an "intergeshlugenne" egg or raw egg white or hard boiled egg mixed with garlic.

ShishKabob

Tue, May 28 2019, 12:00 pm

nchr wrote:

Many people call galla, ptcha! So there's really two kinds of ptcha! One the jellied version and the other with the chicken feet that's soaked in challah and that has the egg yolk with the other stuff.
Btw, jellied galla, ptcha is extremely healthy for building strong bones.

debsey

Tue, May 28 2019, 12:26 pm

andrea levy wrote:

I made bone broth and it basically looked like ptcha (or gala, depending on which term you use). It was a gel consistency and mouth feel like gala, but since I didn't load it up with garlic, different flavor (not as good).

So basically, my parents were right and gala has tons and tons of health benefits and should be eaten............