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. Joseph Andoni Massad (1998). Identifying the nation: the juridical and military bases of Jordanian national identity. Columbia University. p.233. 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. 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.

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.

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. 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.

I let jameed dry for less time than is traditional because one reason it is left out to dry so long is to make it durable at room temperature for long periods of time. Since these balls will be stored in the freezer, it’s not necessary to dry them to that stage. 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. 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. 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 is reconstituted by soaking in water after crushing and is consumed mainly as a sauce in the preparation of Mansaf, a traditional Jordanian dish composed of lamb meat cooked in Jameed sauce served on top of rice (wheat previously). it is also used in other Jordanian dishes such as Kousa Makhshi (Stuffed zucchini cooked in yogurt), Kubbeh Labanieh (Kibbeh cooked in yogurt), Rashouf (lentils, wheat, and wild plants cooked in yogurt), Mshawata/Fowaira (Shraak bread cooked with yogurt).

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.Abu Bader said jameed is produced by straining heated buttermilk in cloth mesh bags, then salting the formed paste, and finally molding and drying the formed shape, which is usually a ball, in the sun. 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.

Don’t want to miss a recipe? Sign up for the FREEAmira's Pantry newsletter delivered to your inbox with lots of tips and surprises! Tarawneh added that jameed is well-known for its unique character, aroma, taste and even aftertaste.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. Short grain rice is traditional to use in the Jordanian Mansaf, but if you do not have it, use any rice you have. 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.