Jameed

Jameed is a Jordanian fermented dairy product that is made by drying salted and thickened yogurt obtained from ewe’s or goat’s milk. Traditionally, the yogurt is strained using a cheesecloth until all the whey drains off, leaving a thick yogurt paste in the cloth.

The salty, dense yogurt is then shaped into round balls before being allowed to dry for several weeks until it reaches a stone-hard consistency. Jameed is characterized by a unique salty and sour flavor with a lingering aftertaste, while the color may be yellowish or white, depending on whether it's been dried in the sun or in the shade.

The tradition of making this dried yogurt has long been an essential part of Jordan’s cuisine and culture, and the product is one of the key ingredients used in the preparation of mansaf, Jordan’s national dish. Jameed is also employed in a variety of other traditional dishes such as al-rashoof soup and shakreyeh.

The production of this dairy product is typically carried out in the village areas of cities such as Al-Karak and Madaba.