Jameed for Jordanian Mansaf - Durra Jameed Soup (جميد)

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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.

The meat, traditionally lamb, is cooked in a yogurt sauce. This utterly unforgettable sauce is called Jameed. Jameed is a critical ingredient in making Mansaf. Jameed is a fermented milk product made from sheep or goat milk. It has a very distinctive taste and smell. In Jordan, Jameed is fermented, salted and strained and then rolled into balls. The balls are dried and hardened. This is how Jordanians would preserve the milk without refrigeration, until they wanted to use it. 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. a b Joseph Andoni Massad (2001). Colonial Effects: The Making of National Identity in Jordan. Columbia University Press. pp.316–. ISBN 978-0-231-12323-5 . Retrieved 23 July 2012. 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. Dursteler, Eric R. (2014). "Bad Bread and the "Outrageous Drunkenness of the Turks": Food and Identity in the Accounts of Early Modern European Travelers to the Ottoman Empire". Journal of World History. 25 (2–3): 203–228. doi: 10.1353/jwh.2014.0023. ISSN 1527-8050. S2CID 143929097.

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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. The first evolutions to change this initial recipe were a decrease in the amount of broth added to the base, and adding bulgur wheat to the meal. This is because bulgur became a widely grown crop around 1945. The wheat was cleaned, boiled, then spread on a clean surface and left to dry in the sun for a few days. Once the drying process was complete, the wheat was ground up, which is what turns it into bulgur wheat. Finally, the bulgur wheat was cooked similar to how rice is cooked today. [21]

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. 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.Mansaf is the national dish of Jordan and a meal you would expect to experience if you were to ever visit. However, it is also very popular throughout the Middle East and Levant region. It is a celebratory meal that is served at many family gatherings. Today I will show you how you can make this authentic dish at home. Jazazi said jameed is preferably made from sheep and goat milk, but it can be made from cow and camel milk as well.

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. 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]

The Jordan Times

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.

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. Making jameed is a part of our cultural heritage,” Abu Bader Rofou’, a farmer from the Tafileh Governorate, told The Jordan Times. 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. 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.Jordanians enjoy national dish on the go". Yahoo News. Reuters. 17 July 2020 . Retrieved 26 June 2022. 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.