Cowmilk Jameed لبن جميد بقري

Cow milk jameed is a traditional Middle Eastern ingredient with a rich and distinct flavor. It is made by fermenting and drying cow's milk, resulting in solid, hardened chunks or balls. Jameed is known for its tangy and slightly salty taste, which adds a unique depth to dishes. To use cow milk jameed, it is typically soaked in water to soften and release its flavor. The resulting liquid, known as jameed water, is then used as a base for flavorful soups and stews. It imparts a creamy and savory essence, enhancing the overall richness of the dish. Cow milk jameed is particularly popular in Jordanian and Palestinian cuisine, where it is a key ingredient in iconic dishes like mansaf, a traditional Jordanian lamb and rice dish. With its intense flavor and the ability to add a distinctive character to meals, cow milk jameed is cherished for its role in creating authentic and flavorful Middle Eastern cuisine.