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Similar Schmaltz, Fujian red wine chicken, Chicken Picasso, Poulet à la Moambé, Escabeche oriental | ||
How to make gribenes
Gribenes or grieven (Yiddish: גריבענעס, [ˈɡrɪbənəs], "scraps") Hebrew: גלדי שומן) are crisp chicken or goose skin cracklings with fried onions, a kosher food somewhat similar to pork rinds. Gribenes are a byproduct of schmaltz preparation.
Contents
- How to make gribenes
- Jewish food chicken liver with gribenes fried onions and mushrooms with roasted potatoes
- Holiday food
- Servings
- Etymology
- References
A favored food in the past among Ashkenazi Jews, gribenes is frequently mentioned in Jewish stories and parables.
Jewish food chicken liver with gribenes fried onions and mushrooms with roasted potatoes
Holiday food
This food is often associated with the Jewish holidays Hanukkah and Rosh Hashanah. Traditionally, gribenes were served with potato kugel or latkes during Hannukkah.
Gribenes is also associated with Passover, as large amounts of schmaltz, with its resulting gribenes, were traditionally used in Passover recipes.
Servings
Gribenes can be eaten as a snack, typically on rye or pumpernickel bread with salt, or used in recipes such as chopped liver, or all of the above. It is often served as a side dish with pastrami on rye or hot dogs.
This food has also been eaten as a midnight snack, or as an appetizer. Some Jews in Louisiana add gribenes to Jambalaya in place of non-Kosher shrimp. It was served to children on challah bread as a treat.
Etymology
The word gribenes is related to German Griebe (plural Grieben) meaning “piece of fat, crackling” (from Old High German griobo via Middle High German griebe), where Griebenschmalz is lard from which the cracklings have not been removed.
The name is unrelated to German Geriebenes (“something grated”).