Jameed for Jordanian Mansaf - Durra Jameed Soup (جميد)

Product Information

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. 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.

The first evolutions to change this initial recipe were a decrease in the amount of broth added to the base, and adding bulgur wheat to the meal. This is because bulgur became a widely grown crop around 1945. The wheat was cleaned, boiled, then spread on a clean surface and left to dry in the sun for a few days. Once the drying process was complete, the wheat was ground up, which is what turns it into bulgur wheat. Finally, the bulgur wheat was cooked similar to how rice is cooked today. [21] 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 alsoHilali, 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. Furr, Ann; Al-Serhan (2008). "Tribal Customary Law in Jordan". South Carolina Journal of International Law and Business. 4: 17–34 – via Scholar Commons. 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.

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. Set aside for 24 hours. Open the bag and use a spatula to mix the strained yogurt mixture (this will bring the dryer sides into the middle and allow the moist center to drain some more) and repeat the draining process for another 24 hours. 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. 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]

Table of contents

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. Jameed is a fermented dairy product in the form of stone hard balls or other shapes, with a sharp, acidic and salty taste and a strong buttermilk flavour. It is widely used in Jordan, Syria, Egypt, Northern Saudi Arabia and the western part of Iraq, even if the traditional goats and sheep milk jameed is being substituted by the industrial one based on cow’s milk. It is familiar to nomadic groups that keep sheep and goats and consider milk products the main sources of protein in their nomadic diet. 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: 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. Jordanians enjoy national dish on the go". Yahoo News. Reuters. 17 July 2020 . Retrieved 26 June 2022.

Mahshi is the Arabic word for anything stuffed and this mahshi recipe got them all. Delicious vegetables stuffed with fragrant aromatic rice mixture and cooked in tomato sauce. 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. 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. 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]

Sections2

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. Short grain rice is traditional to use in the Jordanian Mansaf, but if you do not have it, use any rice you have.