Jameed (Jordanian cuisine) : The Jameed (Arabic: جميد, literally “ hardened ") is a flat Bedouin (*) of the kitchen Jordanian and also from Levant, theIraq, theSaudi, Balochistan and Afghanistan.
It's made of Lebanon sec et major made of milk de sheep or milk de goat. The milk is preserved into a maintenance stamen woven to make a yogurt thick. From salt is added daily for thicken even more the yogurt and the exterior of thestamen full of yogurt is rinsed withwater to allow everything whey remaining to infiltrate. After a few days of salting du yogurt, it becomes very dense and can be removed from thestamen et wrought en bowls carefully round. It is then put to slimming for a few days. If it is dried sun, it turns yellow; if he is dried in the shade it remains white. It is important that the jameed is sec to heart because all humidity can spoil the process of preservation. Jameed is the principal ingredient used to prepare the mansaf, National dish de Jordan.
Origin of Jameed: Traditionally, the Bedouins (*) supplied the markets Jordanians en dairy products sheep et goats. Jameed is used in Creations Jordanians such as fatta, mahashi and mansaf, the latter also being the National dish of Jordan.
Al Karak, Jordan is famous for her big jameed quality. It is also used in other Creations Jordanians such as Kousa Mahshi, Kubbeh blabaniyyeh, Mjalaleh, Rashouf, Madgoga and er-Rgage.
Production: Traditionally, jameed was made in late spring and early summer, when the milk de sheep is the most abundant. The first step was to shake the yogurt in a bag en leather made with skin de mouton or goat to separate the butter. The buttermilk remaining was then reduces by boiling until it reaches a consistency similar to labaneh (yogurt thick). It could then be dirty, wrought en bowls et dried au sun.
bowls dried could be preserved for months in boîtes sealed without refrigeration because they were very few wet.
Nowadays, people consume jameed for his flavor rather than for lack of refrigeration.
(*) Bedouin: The Bedouins designate Arab nomads living from the breeding of goats, sheep and camelids, mainly in the deserts ofSaudi, Syria, Jordan, Sinai and Sahara.