グリベネス(gribenes、イディッシュ語:????????)とは、ニワトリやガチョウの皮をタマネギと共に揚げて作られる油かすで、シュマルツを抽出する際の副産物である[1][2][3]。グリーヴェン(grieven)とも。かつてはアシュケナジムの好物とされ[2][3]、ユダヤ人の物語や寓話にも引き合いに出されることの多いカシュルート食品である。 ハヌカーやローシュ・ハッシャーナーといったユダヤ教の祭日との結び付きが強く[2][3]、伝統的にはハヌカーの際、ジャガイモのクーゲルやラトケスと共に供されていた[3][4]。また、料理に大量のシュマルツが古くから用いられていた過越とも関係が深い[2][5]。
ハレの食事
利用法(英語版
脚注^ Claudia Roden, The Book of Jewish Food, Penguin Books, 1999, p. 56
^ a b c d e f 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.
^ a b c d e 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.
^ a b 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.
^ a b P Campbell, "Restaurant News, Updates: Pastrami, babka and schmaltz and gribenes," October 14, 2010. Found at ⇒Cincinnati.com website. Accessed January 4, 2011.
^ a b Frank Bruni, "Quit Kibitzing and Pass the Gribenes ", New York Times, February 13, 2008. Found at ⇒New York Times website. Accessed January 4, 2011.