|Main ingredients||Chicken skin, onions|
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.
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.
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”).
- Claudia Roden, The Book of Jewish Food, Penguin Books, 1999, p. 56
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- 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.
- 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.
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- P Campbell, "Restaurant News, Updates: Pastrami, babka and schmaltz and gribenes," October 14, 2010. Found at Cincinnati.com website Archived 2010-10-22 at the Wayback Machine. Accessed January 4, 2011.
- 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.