Jameed

Jameed (Arabic: جميد), sometimes Jameed El-Kasih, is hard dry laban made from goat's 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 balls. It is then set to dry for a few days, if it's dried in the sun it becomes yellow 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.

Jameed is very popular in Jordan because it is used as the stock for the lamb in making the national dish, mansaf; the jameed then poured into a bowl and used as a gravy. Jameed can also be used to make rashoof and shakreyeh (other arabian yogurt dishes).

The most famous jameed is from the Jordanian city of Al Karak.