gribenes
{{italic title}}
{{Short description|Ashkenazi Jewish dish}}
{{Infobox food
| name = Gribenes
| image = File:Shkvarki.jpg
| caption = Chicken gribenes
| alternate_name = Grieven
| country =
| region =
| creator = Ashkenazi Jews
| course =
| type = Snack, side dish, or garnish
| served =
| main_ingredient = Chicken or goose skin, onions
| variations =
| calories =
| other =
}}
Gribenes or grieven ({{langx|yi|גריבענעס}}, {{IPA|yi|ˈɡrɪbənəs|}}, "cracklings"; {{langx|he|גלדי שומן}}) is a dish consisting of crisp chicken or goose skin cracklings with fried onions.
Etymology
The word gribenes is related to the German {{lang|de|Griebe}} (plural {{lang|de|Grieben}}) meaning "piece of fat, crackling" (from the Old High German {{lang|goh|griobo}} via the Middle High German {{lang|gmh|griebe}}), where {{lang|de|Griebenschmalz}} is schmaltz from which the cracklings have not been removed.
History
A favored food in the past among Ashkenazi Jews, gribenes appears in Jewish stories and parables, for example in the work of the Hebrew poet Chaim Nachman Bialik.[https://books.google.com/books?id=bOxiAAAAMAAJ&q=cracklings Random Harvest: The Novellas Of Bialik] As with other cracklings, gribenes are a byproduct of rendering animal fat to produce cooking fat, in this case kosher schmaltz.Claudia Roden, The Book of Jewish Food, Penguin Books, 1999, p. 56Gil Marks, Encyclopedia of Jewish Food, p. 239 (John Wiley and Sons, 2010). {{ISBN|978-0-470-39130-3}}. Found at [https://books.google.com/books?id=ojc4Uker_V0C&dq=Gribenes+%2B+Hanukkah+-wiki&pg=PA239 Google Books]. Accessed January 4, 2011.Esther Rosenblum Cohen, "Chicken Fat", Jewish Magazine, August 2007. Found at [http://www.jewishmag.com/116mag/chickenfat/chickenfat.htm Jewish Magazine online]. Accessed January 4, 2011.
Gribenes can be used as an ingredient in dishes like kasha varnishkes, fleishig kugel, and gehakte leber.{{cite book |last=Grossinger |first=Jennie |title=The Art of Jewish Cooking |date=1958 |publisher=Random House}}
Gribenes is often associated with the Jewish holidays Hanukkah and Rosh Hashanah. Traditionally, gribenes were served with potato kugel or latkes during Hanukkah.Miriam Rubin, "This kugel is about NOT using your noodles", Pittsburgh Post-Gazette, November 22, 2010. Found at [http://www.post-gazette.com/pg/10326/1104415-34.stm#ixzz1A5OPpyIp Pittsburgh Post-Gazette website]. Accessed January 4, 2011. It is also associated with Passover, because large amounts of schmaltz, with its resulting byproduct gribenes, were traditionally used in Passover recipes.Karen Miltner, Blog, "What's on My Plate: Miscellaneous Monday musings", Democrat and Chronicle, November 29, 2010. Found at [https://archive.today/20130103074620/http://blogs.democratandchronicle.com/food/ Democrat and Chronicle, online blogs section]. Accessed January 4, 2011.
Uses
Gribenes can be eaten as a snack on rye or pumpernickel bread with salt,Amy Scattergood, "Chef recipes: A Recipe From the Chef: Ilan Hall's Gribenes Sandwich," 'LA Weekly, December 23, 2009. Found at [http://blogs.laweekly.com/squidink/2009/12/ilan_hall_the_gorbals_gribenes.php LA Weekly website] {{Webarchive|url=https://web.archive.org/web/20120405061626/http://blogs.laweekly.com/squidink/2009/12/ilan_hall_the_gorbals_gribenes.php |date=2012-04-05}}. Accessed January 4, 2011. or used in recipes such as chopped liver,P Campbell, "Restaurant News, Updates: Pastrami, babka and schmaltz and gribenes", October 14, 2010. Found at [http://cincinnati.com/blogs/dining/2010/10/14/pastrami-babka-and-schmaltz-and-gribenes/ Cincinnati.com website] {{webarchive|url=https://web.archive.org/web/20101022041656/http://cincinnati.com/blogs/dining/2010/10/14/pastrami-babka-and-schmaltz-and-gribenes/ |date=2010-10-22}}. Accessed January 4, 2011. or all of the above. It is often served as a side dish with pastrami on rye or hot dogs.Frank Bruni, "Quit Kibitzing and Pass the Gribenes", New York Times, February 13, 2008. Found at [https://www.nytimes.com/2008/02/13/dining/reviews/13rest.html New York Times'' website]. Accessed January 4, 2011.
The dish is eaten as a midnight snack,"Recipes: Charlie Klatskin's Gribenes," found at [https://www.pbs.org/mpt/jewishcooking/recipes/season2/213r.html PBS website]. Accessed January 4, 2011. or appetizer. In Louisiana, Jews add gribenes to jambalaya in place of (treyf) shrimp. It was served to children on challah bread as a treat. It can also be served in a GLT, a modified version of a BLT sandwich that replaces bacon with gribenes.{{Cite web|url=https://www.laweekly.com/restaurants/a-recipe-from-the-chef-ilan-halls-gribenes-sandwich-2382729|title=A Recipe From the Chef: Ilan Hall's Gribenes Sandwich|last=Scattergood|first=Amy|date=2009-12-23|website=L.A. Weekly|access-date=2019-05-24}}
See also
References
{{reflist|2}}
External links
- [http://www.jewishjournal.com/videojew/item/how_to_make_gribenes_the_video_recipe_20100125/ "How to Make Gribenes" from the Jewish Journal online]
{{Jewish baked goods}}
{{Chicken dishes|state=collapsed}}
Category:Ashkenazi Jewish cuisine