Jameed (Jordanian cuisine): Jameed (Arabic: جميد, literally "hardened") is a Bedouin dish (*) from Jordanian cuisine and also from the Levant, Iraq, Arabia, Balochistan and Afghanistan.
It consists of dry, hard leban made from sheep's milk or goat's milk. The milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the cheesecloth filled with yogurt is rinsed ...
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