Jameed for Jordanian Mansaf - Durra Jameed Soup (جميد)

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Short grain rice is traditional to use in the Jordanian Mansaf, but if you do not have it, use any rice you have. If you do not have or can't get the Jameed, you can use a mixture of Greek yogurt and buttermilk or just Greek yogurt to make the sauce. Jameed based on sheep and goats milk can be found in small shops, some people make it and sell it to the dairy shops and direct to customers. in the area women produce it for households’ own consumption and sell to their neighbours and relatives. Jazazi said jameed is preferably made from sheep and goat milk, but it can be made from cow and camel milk as well. Hubbard, Ben; al-Omar, Asmaa (26 June 2022). "An Innovator Sold Jordan's National Dish in a To-Go Cup. Controversy Ensued". New York Times . Retrieved 26 June 2022.

Mansaf ( Arabic: منسف [ˈmansaf]) is a traditional Levantine dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. [1]Sonia Uvezian (2001). Recipes and remembrances from an Eastern Mediterranean kitchen: a culinary journey through Syria, Lebanon, and Jordan. Siamanto Press. ISBN 978-0-9709716-8-5 . Retrieved 23 July 2012. Alobiedat, Ammar (2016-04-21). "The Sociocultural and Economic Evolution of Mansaf in Hartha, Northern Jordan". Humanities. 5 (2): 22. doi: 10.3390/h5020022. ISSN 2076-0787. Jameed has become a symbol of the Jordanian cuisine”, Um Talal Tarawneh, a Jordanian homemaker from Karak, told The Jordan Times. He said that during the process they use a bag made of goat hide, also called “khorga”, which serves as a vat for milk collection and fermentation, while another smaller bag, called “shira”, is used to churn the fermented milk.

Abu Bader said he learned the traditional process of making jameed from his grandfather and has been making it for over half a century. His children have now mastered the process as well, he said. Shunnaq, Mohammed; Ramadan, Susanne; Young, William C. (2021-07-13). "National meal or tribal feasting dish? Jordan's mansaf in cross-cultural perspective". Food, Culture & Society. 25 (5): 977–996. doi: 10.1080/15528014.2021.1948753. ISSN 1552-8014. S2CID 237742980. It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. [2] The name of the dish comes from the term "large tray" or "large dish". [3] The dish evolved greatly between the 1940s and late 1980s, undergoing changes in the recipe as well as in the preparation process.

Alternatively, place the balls on a paper-towel-lined plate and set it in the fridge, uncovered, for about 4 days. Change out the paper towels if you feel them becoming damp, and continue to do so until the papers are completely dry for 24 hours.

AMMAN — The jameed making process is considered a part of cultural heritage for many farmers and bedouins in Jordan, who continue to make it the traditional way. Ghillie Basan (30 September 2007). Middle Eastern Kitchen. Hippocrene Books. pp.70–. ISBN 978-0-7818-1190-3 . Retrieved 23 July 2012. Jameed usually comes in dry hard balls made from ewe or goat's milk, but the one we have here in the US is the liquid starter. Howell, Sally (2003-10-01). "Modernizing Mansaf: The Consuming Contexts of Jordan's National Dish". Food and Foodways. 11 (4): 215–243. doi: 10.1080/713926376. ISSN 0740-9710. S2CID 144898777.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. Joseph Andoni Massad (1998). Identifying the nation: the juridical and military bases of Jordanian national identity. Columbia University. p.233. It is a well-known way of preserving dairy amongst rural people in Saudi Arabia, Jordan, southern Syria and southern Iraq. Traditionally, Bedouins supplied Jordanian markets with Jameed and other sheep and goat dairy products. [1] [2] Jameed is used in Jordanian dishes such as Fatta, Mahashi and Mansaf, [1] the latter also being the national dish of Jordan. [2] Karak, Jordan is famous for its high-quality Jameed. [2] It is used in other Jordanian dishes, especially around Karak. [3] Production [ edit ]