Jameed for Jordanian Mansaf - Durra Jameed Soup (جميد)

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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. 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. 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. 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. 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. Dursteler, Eric R. (2014). "Bad Bread and the "Outrageous Drunkenness of the Turks": Food and Identity in the Accounts of Early Modern European Travelers to the Ottoman Empire". Journal of World History. 25 (2–3): 203–228. doi: 10.1353/jwh.2014.0023. ISSN 1527-8050. S2CID 143929097. Joseph Massad (1998). Identifying the nation: the juridical and military bases of Jordanian national identity. Columbia University. p.233 . Retrieved 23 July 2012. 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.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. Ghillie Basan (30 September 2007). Middle Eastern Kitchen. Hippocrene Books. pp.70–. ISBN 978-0-7818-1190-3 . 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] Joseph Andoni Massad (1998). Identifying the nation: the juridical and military bases of Jordanian national identity. Columbia University. p.233.

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. 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.

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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. 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.