Ghillie Basan (30 September 2007). Middle Eastern Kitchen. Hippocrene Books. pp.70–. ISBN 978-0-7818-1190-3 . Retrieved 23 July 2012.

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. 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. The inhabitants of Al-Salt and Al-Karak are reputed to make the best mansaf in Jordan. [15] Other variants of the dish also exist and are adapted to the regional tastes and circumstances. These include fish mansaf, found in the south around the port city of Aqaba. An urban, less ceremonial adaptation of mansaf using non-dried yogurt is called shakreyyeh. It is sometimes cooked with poultry instead of lamb and is common in the northern part of Jordan. [16] In the 2020s, a restaurateur in Amman began selling single servings of mansaf in cups. While some customers find it convenient, others find that it demeans the prestige and honor associated with it. [17] [18] Evolution Evolution in the dish

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

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. Furr, Ann; Al-Serhan (2008). "Tribal Customary Law in Jordan". South Carolina Journal of International Law and Business. 4: 17–34 – via Scholar Commons. Making jameed is a part of our cultural heritage,” Abu Bader Rofou’, a farmer from the Tafileh Governorate, told The Jordan Times.

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. 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. The meat, traditionally lamb, is cooked in a yogurt sauce. This utterly unforgettable sauce is called Jameed. Jameed is a critical ingredient in making Mansaf. Jameed is a fermented milk product made from sheep or goat milk. It has a very distinctive taste and smell. In Jordan, Jameed is fermented, salted and strained and then rolled into balls. The balls are dried and hardened. This is how Jordanians would preserve the milk without refrigeration, until they wanted to use it. 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. Jazazi said jameed is preferably made from sheep and goat milk, but it can be made from cow and camel milk as well.

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). 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. 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 based on sheep and goats milk can be found in small shops, some people make it and sell it to the dairy shops and direct to customers. in the area women produce it for households’ own consumption and sell to their neighbours and relatives.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. 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. 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. 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. 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

Short grain rice is traditional to use in the Jordanian Mansaf, but if you do not have it, use any rice you have. 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. Jordanians enjoy national dish on the go". Yahoo News. Reuters. 17 July 2020 . 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.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 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. In the sixties industrialized production started to enter the country. The first dairy factory was established in 1968, namely the Jordanian Dairy Company. From that time, dairy factories started processing milk from cows, sheep and goats. Currently, dairy factories can be classified into modern dairy factories, manual dairy factories, and home processing factories. 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. 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.