RESTRICTION SUMMARY: Hebron- 23 March 2022. Palestinian family make Jameed in Masafer Yatta, south of Hebron, in the southern West Bank. Jameed dry fermented yogurt made from ewe or goat's milk

0.1 SOUNDBITE (in Arabic) Sala Idais

STORYLINE:

Jameed is a Beduin-Jordanian food (mainly the Levant, Iraq, Arabia, Balochistan and Afghanistan) consisting of hard dry laban made from ewe or 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 can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days. If it is dried in the sun it becomes yellow; if it is 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 the primary ingredient used to make mansaf, the national dish of Jordan.

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