Jameed facts for kids
White Jameed in a shop front
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| Place of origin | Jordan |
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| Main ingredients | laban |
Jameed (Arabic: جميد) is a special kind of dried yogurt. It is made from goat's milk or sheep's milk. The word "Jameed" means "hardened" in Arabic, which describes how it is made.
Jameed is very popular in Jordan, especially in Bedouin cooking. Bedouins are groups of people who traditionally live in deserts. Jameed is also common among Bedouin communities in Israel, Egypt, and even Syria. People often add Jameed to sauces or soups to give them a unique, tangy flavor.
What is Jameed?
Jameed is a dairy product that looks like a hard ball. It is made from yogurt that has been dried out. This drying process helps to keep the yogurt fresh for a long time without needing a refrigerator. It's a traditional way to preserve food in warm climates.
How is Jameed Made?
Making Jameed is a careful process. First, thick yogurt is made from goat's or sheep's milk. Then, the liquid part of the yogurt, called whey, is drained away. This leaves behind a thicker, more solid yogurt.
After the whey is removed, the thick yogurt is shaped into balls. These balls are then left to dry in the sun or in a dry place. As they dry, they become very hard. This hardness is why it's called "hardened" yogurt. The drying process stops the Jameed from spoiling, so it can be stored for many months.
Where is Jameed Used?
Jameed is a key ingredient in many dishes in the Middle East. It is most famous for being used in Jordan's national dish, Mansaf. Mansaf is a large dish of lamb or chicken cooked in a Jameed sauce, served over rice.
People also use Jameed to make other sauces and soups. It adds a rich, sour taste that is loved by many. It's a very important part of the food culture in these regions.
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