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Jameed

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description Jameed Overview

Jameed is a hard, dry, fermented dairy product originating from Jordan and the broader Levant region. It is made by straining, salting, and fermenting goat or sheep's milk yogurt until it loses most of its moisture and forms solid balls. This preservation method allows the dairy to be stored for extended periods without refrigeration. To prepare it, the hardened jameed is typically soaked and crushed into a rich cooking sauce, serving as the foundational ingredient for the Jordanian national dish, mansaf.

help Jameed FAQ

What is jameed made from?

Jameed is made from goat's or sheep's milk yogurt. The yogurt is strained, salted, fermented, and dried until it becomes a hard product, often shaped into balls.

Where does jameed come from?

Jameed originates in Jordan and the broader Levant. It is strongly associated with traditional Jordanian cooking.

Why was jameed traditionally dried?

Drying removes most of the moisture and makes the dairy product much easier to preserve. This was useful before modern refrigeration was widely available.

How is jameed used in cooking?

Jameed is reconstituted and used to add a salty, tangy dairy flavor to dishes. It is especially associated with Levantine and Jordanian recipes.

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