Gribenes
Gribenes or grieven (Yiddish: ×’×¨×™×‘×¢× ×¢×¡â€Ž, [ˈɡrɪbÉ™nÉ™s], "scraps") 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.[1][2][3]
A favored food in the past among Ashkenazi Jews,[2][3] gribenes is frequently mentioned in Jewish stories and parables.
Holiday food
This food is often associated with the Jewish holidays Hanukkah and Rosh Hashanah.[2][3] Traditionally, gribenes were served with potato kugel or latkes during Hannukkah.[3][4]
Gribenes is also associated with Passover, as large amounts of schmaltz, with its resulting gribenes, were traditionally used in Passover recipes.[2][5]
Servings
Gribenes can be eaten as a snack, typically on rye or pumpernickel bread with salt,[6] or used in recipes such as chopped liver,[7] or all of the above.[5] It is often served as a side dish with pastrami on rye or hot dogs.[7][8]
This food has also been eaten as a midnight snack,[9] or as an appetizer.[2][8] Some Jews in Louisiana add gribenes to Jambalaya in place of non-Kosher shrimp.[2] It was served to children on challah bread as a treat.[3]
Etymology
The word gribenes is related to Griebe (plural Grieben) in various German dialects (from Old High German griobo via Middle High German griebe),[2] where Griebenschmalz is lard from which the cracklings have not been removed. German "Geriebenes" is a matter which has been grated or ground, from German "reiben", to grind.
See also
References
- ↑ Claudia Roden, The Book of Jewish Food, Penguin Books, 1999, p. 56
- 1 2 3 4 5 6 7 Gil Marks, Encyclopedia of Jewish Food, p. 239 (John Wiley and Sons, 2010). ISBN 978-0-470-39130-3. Found at Google Books. Accessed January 4, 2011.
- 1 2 3 4 5 Esther Rosenblum Cohen, "Chicken Fat," Jewish Magazine, August 2007. Found at Jewish magazine online. Accessed January 4, 2011.
- ↑ Miriam Rubin, "This kugel is about NOT using your noodles," Pittsburgh Post-Gazette, November 22, 2010. Found at Pittsburgh Post-Gazette website. Accessed January 4, 2011.
- 1 2 Karen Miltner, Blog, "What's on My Plate: Miscellaneous Monday musings," Democrat and Chronicle, November 29, 2010. Found at Democrat and Chronicle, online blogs section. Accessed January 4, 2011.
- ↑ Amy Scattergood, "Chef recipes: A Recipe From the Chef: Ilan Hall's Gribenes Sandwich," 'LA Weekly, December 23, 2009. Found at LA Weekly website. Accessed January 4, 2011.
- 1 2 P Campbell, "Restaurant News, Updates: Pastrami, babka and schmaltz and gribenes," October 14, 2010. Found at Cincinnati.com website. Accessed January 4, 2011.
- 1 2 Frank Bruni, "Quit Kibitzing and Pass the Gribenes ", New York Times, February 13, 2008. Found at New York Times website. Accessed January 4, 2011.
- ↑ "Recipes: Charlie Klatskin's Gribenes," found at PBS website. Accessed January 4, 2011.
