Jameed for Jordanian Mansaf - Durra Jameed Soup (جميد)

Product Information

The inhabitants of Al-Salt and Al-Karak are reputed to make the best mansaf in Jordan. [15] Other variants of the dish also exist and are adapted to the regional tastes and circumstances. These include fish mansaf, found in the south around the port city of Aqaba. An urban, less ceremonial adaptation of mansaf using non-dried yogurt is called shakreyyeh. It is sometimes cooked with poultry instead of lamb and is common in the northern part of Jordan. [16] In the 2020s, a restaurateur in Amman began selling single servings of mansaf in cups. While some customers find it convenient, others find that it demeans the prestige and honor associated with it. [17] [18] Evolution Evolution in the dish

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.In the early 1960s, new toppings were introduced to the recipe of mansaf. Those include roasted almonds and pine nuts. A few years after that, the clarified butter and the broth were replaced with jameed, which is a yogurt sauce. People also started cooking the meat in this yogurt sauce, which resulted in a more “robust flavor” which marinated the meat during the cooking process. [23] Evolution in the preparation process A Jordanian family enjoying mansaf for lunch. 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 ] Home production of dairy products is of regional importance. This type of processing is dominant for the sheep and goats’ farmers. These small dairy shops process different types of dairy products such as yogurt Laban Rayeb, Laban Makheed, Labaneh (Laban Jamed), Jameed and white cheese.

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. a b c 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.

The Jordan Times

Line a colander with muslin cloth or a nut milk bag and set over a bowl. Transfer the yogurt to the cloth or bag and tie to close. You can place a heavy weight over the yogurt and allow it to drain over the colander, or, if you have the option, you can tie the bag over a sink faucet you are not using or a cabinet knob and allow gravity to speed up your work. 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. 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. 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. Making jameed is a part of our cultural heritage,” Abu Bader Rofou’, a farmer from the Tafileh Governorate, told The Jordan Times.