Sheep milk Jameed لبن جميد نعاج

Sheep milk jameed is a prized ingredient in Middle Eastern cuisine, known for its distinctively rich and tangy flavor. Produced by fermenting and drying sheep's milk, it transforms into solid blocks or balls that are packed with flavor. Sheep milk jameed is widely used in Jordanian and Palestinian cuisines, where it plays a significant role in traditional dishes like mansaf. When soaked in water, the jameed softens, releasing its creamy, tangy essence and creating a flavorful liquid known as jameed water. This liquid is then used as a base for soups, stews, and sauces, infusing the dishes with a robust and savory taste. The sheep milk jameed imparts a unique and desirable tanginess that adds depth and complexity to the cuisine. Its rich and indulgent flavor profile makes it a sought-after ingredient for those seeking to elevate their Middle Eastern culinary creations with a touch of authenticity and decadence.