Jameed for Jordanian Mansaf - Durra Jameed Soup (جميد)

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Tarawneh added that jameed is well-known for its unique character, aroma, taste and even aftertaste. 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.

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. 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.Ghillie Basan (30 September 2007). Middle Eastern Kitchen. Hippocrene Books. pp.70–. ISBN 978-0-7818-1190-3 . Retrieved 23 July 2012. 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. 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. Alan Davidson (2014). Tom Jaine (ed.). The Oxford Companion to Food. Oxford University Press. p.434. ISBN 9780199677337 . Retrieved 14 April 2020.

Short grain rice is the tradition to use in this Jordanian dish, but if you do not have it, use any rice you have. 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. Joseph Massad (1998). Identifying the nation: the juridical and military bases of Jordanian national identity. Columbia University. p.233 . Retrieved 23 July 2012. Joseph Andoni Massad (1998). Identifying the nation: the juridical and military bases of Jordanian national identity. Columbia University. p.233. The modern dairy factories use fresh and powdered milk 92.7% of the milk comes from dairy cows. In Jordan there are 80 modern dairy factories which are located mostly in the regions of milk production and surrounding the big cities. These factories process fresh milk from dairy farms in addition to the powdered milk into yogurt, concentrated yoghurt (Labaneh or Laban Jamed), cream, Baladi cheese, Jameed , flavoured-yogurt, ice cream, pasteurized milk and butter.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. 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. Making jameed is a part of our cultural heritage,” Abu Bader Rofou’, a farmer from the Tafileh Governorate, told The Jordan Times.