The Jordanian food item, “jameed” is a type of dried yogurt that is not only part of Jordan’s traditional dish but also part of its culture.
Jameed is a food item that consists of fermented dried yogurt usually made from goat or sheep milk. It is also called “marees” and in Arabic, jameed translates to “hardened.” Jameed is the star food item that is used to make Jordan’s national dish, mansaf, which consists of lamb cooked in a jameed sauce and served with rice or bulgur. Additionally, jameed can also be added to soups, salads, and stews to provide the dish with a unique savory flavor.
The jameed making process is a significant part of Jordanian heritage especially for many local farmers as it’s a tradition that has been passed down through generations. Jameed is produced by straining heated milk in cloth mesh bags, then salting the formed paste, followed by forming the jameed into small balls, and finally placing it to dry in a sunny place for about two to three days. The jameed is usually stored in an airtight container and mainly produced during the spring season where there is greater amounts of milk.
If you’d like to give jameed-making a try and learn more about this incredible ingredient, check out the following video.