Jameed for Jordanian Mansaf - Durra Jameed Soup (جميد)

£9.9
FREE Shipping

Jameed for Jordanian Mansaf - Durra Jameed Soup (جميد)

Jameed for Jordanian Mansaf - Durra Jameed Soup (جميد)

RRP: £99
Price: £9.9
£9.9 FREE Shipping

In stock

We accept the following payment methods

Description

Jameed is mainly produced during the spring season when there is a milk surplus,” Nader Jazazi, a farmer from Salt who also produces jameed, told The Jordan Times. Short grain rice is traditional to use in the Jordanian Mansaf, but if you do not have it, use any rice you have. Sonia Uvezian (2001). Recipes and remembrances from an Eastern Mediterranean kitchen: a culinary journey through Syria, Lebanon, and Jordan. Siamanto Press. ISBN 978-0-9709716-8-5 . Retrieved 23 July 2012. The best mansafs are reputedly found in the towns of al-Salt and al-Karak.

Jameed is reconstituted by soaking in water after crushing and is consumed mainly as a sauce in the preparation of Mansaf, a traditional Jordanian dish composed of lamb meat cooked in Jameed sauce served on top of rice (wheat previously). it is also used in other Jordanian dishes such as Kousa Makhshi (Stuffed zucchini cooked in yogurt), Kubbeh Labanieh (Kibbeh cooked in yogurt), Rashouf (lentils, wheat, and wild plants cooked in yogurt), Mshawata/Fowaira (Shraak bread cooked with yogurt). Furr, Ann; Al-Serhan (2008). "Tribal Customary Law in Jordan". South Carolina Journal of International Law and Business. 4: 17–34 – via Scholar Commons.Alan Davidson (2014). Tom Jaine (ed.). The Oxford Companion to Food. Oxford University Press. p.434. ISBN 9780199677337 . Retrieved 14 April 2020. It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. [2] The name of the dish comes from the term "large tray" or "large dish". [3] The dish evolved greatly between the 1940s and late 1980s, undergoing changes in the recipe as well as in the preparation process. The inhabitants of Al-Salt and Al-Karak are reputed to make the best mansaf in Jordan. [15] Other variants of the dish also exist and are adapted to the regional tastes and circumstances. These include fish mansaf, found in the south around the port city of Aqaba. An urban, less ceremonial adaptation of mansaf using non-dried yogurt is called shakreyyeh. It is sometimes cooked with poultry instead of lamb and is common in the northern part of Jordan. [16] In the 2020s, a restaurateur in Amman began selling single servings of mansaf in cups. While some customers find it convenient, others find that it demeans the prestige and honor associated with it. [17] [18] Evolution Evolution in the dish Sonia Uvezian (2001). Recipes and remembrances from an Eastern Mediterranean kitchen: a culinary journey through Syria, Lebanon, and Jordan. Siamanto Press. ISBN 978-0-9709716-8-5 . Retrieved 23 July 2012. Set aside for 24 hours. Open the bag and use a spatula to mix the strained yogurt mixture (this will bring the dryer sides into the middle and allow the moist center to drain some more) and repeat the draining process for another 24 hours.

Albala, Ken (2011-05-25). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. ISBN 9780313376276. As for artisanal production there are around 500 workshops of a small size specialized in producing dairy products. They are scattered around the country, particularly in the northern and the middle of Jordan and process milk from cows, sheep and goats. Traditionally, these shops process different types of dairy products such as yogurt Laban Rayeb, Laban Makheed, Labaneh (Laban Jamed), Jameed and white cheese which have a high preference by consumers.

Pages

Cultural history of Jordan during the Mamluk period 1250–1517. Professor Yousef Ghawanmeh. 1979, Workers Cooperative Society presses. Amman, Jordan. 1982, Yarmouk University. Irbid, Jordan. 1986, Ministry of Culture and Youth. Amman, Jordan. 1992, University of Jordan. Amman, Jordan. 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.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

Delivery & Returns

Fruugo

Address: UK
All products: Visit Fruugo Shop