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Jameed
 | This article needs additional citations for verification. (October 2007) |
 White jameed in a shop front | |
| Main ingredients | Yogurt, salt |
|---|---|
Jameed (Arabic: جميد, literally "hardened") also known as Aqit, is a chesse consisting of hard, dry yogurt made from ewe or goat's milk. It is popular in several countries in the Middle East.[1][2][3] 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 can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days. If it is dried in the sun it becomes yellow; if it is 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. Jameed is the primary ingredient used to make Mansaf, the national dish of Jordan.
- ^ Albala, Ken (2011-05-25). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. ISBN 9780313376276.
- ^ "Al-Aqit: Staple dish to preserve milk". www.wafyapp.com. Retrieved 2024-10-06.
- ^ Al-Bukhari, Abu-`Abdullah Muhammad-Bin-Isma`il (2023-06-21). Encyclopedia of Sahih Al-Bukhari. Arabic Virtual Translation Center.
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