DRY YOGURT/ JAMEED

JAMEED

Jameed (Arabic: جميد, literally "hardened") is hard dry laban made from goats' milk. 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 yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round small balls. It is then set to dry for a few days, if it's dried in the sun it becomes yellowish and if it's dried in the shade it remains white, it is important that the jameed is dry to the core because any dampness can spoil the preservation process. It is also often referred to as "rock cheese". It's csn be used in making MANSAF or SHAKRIYE, it's also used in other dishes as well Kibbeh and others.

Hahahha... they look like Bedak sejuk batu or hazelnuts. You can find it in Kuwait...

Jameed is a popular ingredient found most commonly in the Jordanian dish called "mansaf." Jameed is a dehydraded, defatted yogurt that is hardened into small balls, and then reconstituted when used in cooking. Mansaf is the national dish of Jordan, and it is comprised of lamb (or other meats), jameed, rice, and various nuts (such as pine nuts and almonds).

Reconstitute the balls by covering in cold water and soaking for at least 24 hours.Drain and then melt the jameed in 1 qt. water over medium heat. Add 2 qt. water more, and cook until the jameed has a yogurt-like consistency. Use the reconstituted jameed as needed for your recipe