 Chickengribenes | |
| Alternative names | Grieven |
|---|---|
| Type | Snack, side dish, orgarnish |
| Created by | Ashkenazi Jews |
| Main ingredients | Chicken or goose skin, onions |
Gribenes orgrieven (Yiddish:גריבענעס,[ˈɡrɪbənəs], "cracklings";Hebrew:גלדי שומן) is a dish consisting of crisp chicken or goose skincracklings with fried onions.
The wordgribenes is related to theGermanGriebe (pluralGrieben) meaning "piece of fat, crackling" (from theOld High Germangriobo via theMiddle High Germangriebe),[1] whereGriebenschmalz isschmaltz from which the cracklings have not been removed.
A favored food in the past amongAshkenazi Jews,[1][2]gribenes appears in Jewish stories andparables, for example in the work of theHebrew poetChaim Nachman Bialik.[3] As with other cracklings,gribenes are a byproduct ofrendering animal fat to produce cookingfat, in this casekosherschmaltz.[4][1][2]
Gribenes can be used as an ingredient in dishes likekasha varnishkes,fleishigkugel, andgehakte leber.[5]
Gribenes is often associated with the Jewish holidaysHanukkah andRosh Hashanah.[1][2] Traditionally,gribenes were served with potatokugel orlatkes during Hanukkah.[2][6] It is also associated withPassover, because large amounts ofschmaltz, with its resulting byproductgribenes, were traditionally used in Passover recipes.[1][7]
Gribenes can be eaten as asnack on rye or pumpernickel bread with salt,[8] or used in recipes such aschopped liver,[9] or all of the above.[7] It is often served as aside dish withpastrami on rye orhot dogs.[9][10]
The dish is eaten as amidnight snack,[11] orappetizer.[1][10] InLouisiana, Jews addgribenes tojambalaya in place of (treyf)shrimp.[1] It was served to children onchallah bread as a treat.[2] It can also be served in a GLT, a modified version of aBLT sandwich that replacesbacon withgribenes.[12]
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