Jordanian Goat Jameed

Traditional Jordanian Goat Jameed is produced in Jordan from goat’s milk using a traditional process deeply associated with Jordanian and Bedouin food culture.

Fresh goat’s milk is naturally fermented with traditional yogurt cultures, strained, salted, shaped into firm balls and carefully dried. This process removes much of the moisture and transforms the fermented milk into Jameed’s characteristic firm form with an intensely tangy, salty and concentrated dairy flavor.

The sensory experience of Jameed develops fully when it is rehydrated and cooked. Its firm, concentrated texture gradually becomes a smooth and creamy yogurt sauce, releasing a distinctive fermented dairy aroma and a deep savory tang. When combined with yogurt and slowly heated, the sharp character of the dried Jameed mellows into a rich, creamy sauce with the unmistakable flavor traditionally associated with Jordanian Mansaf.

Jameed is inseparable from the culinary heritage of Jordan, where it is the defining ingredient of Mansaf. The tradition reflects an older pastoral way of life in which milk from livestock was fermented, salted and dried, allowing an important source of nourishment to be preserved in a durable form.

Over generations, Jameed became more than a preserved dairy product. Through Mansaf, it became closely connected with Jordanian hospitality, family gatherings, celebrations and communal dining. A large Mansaf prepared with Jameed and shared around the table represents one of the most recognizable expressions of Jordanian food culture.

Preparing Jameed also carries its own familiar kitchen ritual. The hard Jameed is broken or grated, softened with water and blended until creamy before being combined with yogurt and gently cooked. As the sauce warms, its characteristic aroma fills the kitchen — a familiar sensory experience associated with the preparation of Mansaf in Jordanian homes.

The finished Jameed sauce is traditionally served with cooked meat as part of Mansaf, where its creamy tanginess complements the richness of the meat and brings the entire dish together.

Beyond Mansaf, Jameed may also be incorporated into traditional soups, sauces and other Middle Eastern preparations where its concentrated fermented dairy character is desired.

Preparation Instructions

Cut or grate the Jameed into small pieces.

Place the Jameed in a blender with water and blend until it develops a smooth, creamy consistency.

Combine the blended Jameed with yogurt and heat gently over low heat, stirring continuously until the mixture reaches a gentle boil and develops into a smooth sauce.

Add the cooked meat to the Jameed sauce and continue cooking gently over low heat for a short time, allowing the flavors to combine.

Use the prepared Jameed sauce for traditional Jordanian Mansaf or other suitable dishes.

Origin: Jordan

Milk Source: Goat’s Milk

Product Type: Traditional Dried Fermented Dairy Product

Traditional Use: Jordanian Mansaf

Pack Size: 1Kg