Gribenes

Gribenes, also known as grieven, are a delectable treat from Ashkenazi Jewish cuisine. These crispy chicken or goose skin cracklings are fried with onions and emerge from the process of rendering animal fat to produce kosher schmaltz. Once a staple among Ashkenazi Jews, gribenes frequently appear in Jewish stories and recipes such as kasha varnishkes, fleishig kugel, and chopped liver.

Gribenes hold a special place in Jewish holiday traditions as well. During Hanukkah, they might accompany potato kugel or latkes, and they also feature in Passover dishes. You can snack on them with bread, incorporate them into recipes like chopped liver, or enjoy them as a side with pastrami on rye or hot dogs.

The word "gribenes" originates from the German word "Griebe" which means 'piece of fat' or 'crackling.' There's even a term "Griebenschmalz" that refers to lard with cracklings included. Beyond traditional uses, gribenes have inspired some creative culinary twists. For example, in Louisiana, they may be added to Jambalaya instead of shrimp, or you might find them in a GLT sandwich—a clever take on the classic BLT.