Jameed for Jordanian Mansaf - Durra Jameed Soup (جميد)

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The Jordanian food item, “jameed” is a type of dried yogurt that is not only part of Jordan’s traditional dish but also part of its culture. Some people like to cook the meat halfway through then finish it off in the Jameed, others prefer to cook it in the Jameed from the start. I find it is easier to cook the lamb then let it boil in the Jameed sauce later. 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. Hilali, M.; El-Mayda, E.; Rischkowsky, B. (2011-11-01). "Characteristics and utilization of sheep and goat milk in the Middle East". Small Ruminant Research. Special Issue: Products from Small Ruminants. 101 (1): 92–101. doi: 10.1016/j.smallrumres.2011.09.029. ISSN 0921-4488. In the US, we have Jameed liquid (also known as soup starter). Here the Jameed balls are crushed into a liquid, blended with oil until it becomes a smooth ready to use rich yogurt sauce. Jump to:

Jameed is mainly produced during the spring season when there is a milk surplus,” Nader Jazazi, a farmer from Salt who also produces jameed, told The Jordan Times.

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Though mansaf is frequently referred to as Jordan's "national dish", Palestinian Professor of Modern Arab Politics and Intellectual History at Columbia University Joseph Massad states that mansaf is not a truly "traditional" dish, but is rather a more recent dish which was developed during the Hashemite-Mandatory era of the early 20th century, and then promulgated as a national dish following independence. Massad notes that the current form of mansaf differs from the independence-era and Mandate-era recipes but is portrayed by the state as a dish that is both national and a Bedouin tradition, [5] despite it also historically being a dish of the peasants and Bedouins of the neighboring regions of southern Palestine and Syria. [13] [14] Regions and variants A variant of mansaf topped with parsley

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. Jazazi said jameed is preferably made from sheep and goat milk, but it can be made from cow and camel milk as well. Joseph Andoni Massad (1998). Identifying the nation: the juridical and military bases of Jordanian national identity. Columbia University. p.233. 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. 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.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. The best mansafs are reputedly found in the towns of al-Salt and al-Karak.

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.

Opinion

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. 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. 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.