Jameed for Jordanian Mansaf - Durra Jameed Soup (جميد)

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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. 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. After the 1970s, many changes occurred to the original recipe and preparation of mansaf. The bread was replaced with rice, and the platter used for the mansaf changed from traditional copper to a florally decorated enamelware or aluminum platter. [21] These changes happened due to advancements in technology, which made it possible for mansaf to be cooked indoors, in smaller amounts for smaller groups of people like families. [25] See also Jameed, a fermented dried yogurt, is a traditional Bedouin ingredient and the star of the famous Palestinian-Jordanian dish mansaf. Its uses go far beyond it, however, adding distinct savory and acidic notes to soups, salads, and stews. Short grain rice is the tradition to use in this Jordanian dish, but if you do not have it, use any rice you have.

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.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. Albala, Ken (2011-05-25). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. ISBN 9780313376276. 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. As for artisanal production there are around 500 workshops of a small size specialized in producing dairy products. They are scattered around the country, particularly in the northern and the middle of Jordan and process milk from cows, sheep and goats. Traditionally, these shops process different types of dairy products such as yogurt Laban Rayeb, Laban Makheed, Labaneh (Laban Jamed), Jameed and white cheese which have a high preference by consumers. He said the first involves straining the buttermilk through a fine mesh cloth without heating it, and the second involves heating buttermilk before straining.

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] 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. Milk fermentation is one of the oldest methods practiced by human beings to preserve milk with an extended shelf life, with this came numerous advantages, such as an improved taste and enhanced digestibility of the milk, as well as the manufacture of a wide variety of products. 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.Prior to the 1970s, mansaf was cooked in a large copper cauldron that was placed over a fire in the courtyards of one's home. The cauldron was so large that people had no choice but to cook the dish outdoors. Once the ingredients were fully cooked, they would be placed on a large copper platter and carried indoors. [24]

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Alan Davidson (2014). Tom Jaine (ed.). The Oxford Companion to Food. Oxford University Press. p.434. ISBN 9780199677337 . Retrieved 14 April 2020. Jameed has become a symbol of the Jordanian cuisine”, Um Talal Tarawneh, a Jordanian homemaker from Karak, told The Jordan Times. Cultural history of Jordan during the Mamluk period 1250–1517. Professor Yousef Ghawanmeh. 1979, Workers Cooperative Society presses. Amman, Jordan. 1982, Yarmouk University. Irbid, Jordan. 1986, Ministry of Culture and Youth. Amman, Jordan. 1992, University of Jordan. Amman, Jordan. Hubbard, Ben; al-Omar, Asmaa (26 June 2022). "An Innovator Sold Jordan's National Dish in a To-Go Cup. Controversy Ensued". New York Times . Retrieved 26 June 2022.

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 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. 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.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. 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. Open the cloth and mix the strained yogurt to smooth out its consistency. It should be quite dry at this point. Shape into two balls and set them on a muslin- or paper-towel-lined plate. Cover with a cheesecloth (this will prevent dust from getting in as it dries) and set in a dry, sunny place, ideally with fresh air, for 24–48 hours. If you live in a dry climate and have a sunny balcony, that is ideal; otherwise, a sunny window that you open for air periodically will do. 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. 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 ]