The jameed making process is a significant part of Jordanian heritage especially for many local farmers as it’s a tradition that has been passed down through generations. Jameed is produced by straining heated milk in cloth mesh bags, then salting the formed paste, followed by forming the jameed into small balls, and finally placing it to dry in a sunny place for about two to three days. The jameed is usually stored in an airtight container and mainly produced during the spring season where there is greater amounts of milk. a b c Alobiedat, Ammar (2016-04-21). "The Sociocultural and Economic Evolution of Mansaf in Hartha, Northern Jordan". Humanities. 5 (2): 22. doi: 10.3390/h5020022. ISSN 2076-0787. Ad Dustour (in Arabic). 2009-04-28. Archived from the original on 2016-10-07 . Retrieved 2016-04-19. Sonia Uvezian (2001). Recipes and remembrances from an Eastern Mediterranean kitchen: a culinary journey through Syria, Lebanon, and Jordan. Siamanto Press. ISBN 978-0-9709716-8-5 . Retrieved 23 July 2012. The best mansafs are reputedly found in the towns of al-Salt and al-Karak. Ghillie Basan (30 September 2007). Middle Eastern Kitchen. Hippocrene Books. pp.70–. ISBN 978-0-7818-1190-3 . Retrieved 23 July 2012.

Cultural history of Jordan during the Mamluk period 1250–1517. Professor Yousef Ghawanmeh. 1979, Workers Cooperative Society presses. Amman, Jordan. 1982, Yarmouk University. Irbid, Jordan. 1986, Ministry of Culture and Youth. Amman, Jordan. 1992, University of Jordan. Amman, Jordan. He said that during the process they use a bag made of goat hide, also called “khorga”, which serves as a vat for milk collection and fermentation, while another smaller bag, called “shira”, is used to churn the fermented milk.

Jameed is a food item that consists of fermented dried yogurt usually made from goat or sheep milk. It is also called “marees” and in Arabic, jameed translates to “hardened.” Jameed is the star food item that is used to make Jordan’s national dish, mansaf, which consists of lamb cooked in a jameed sauce and served with rice or bulgur. Additionally, jameed can also be added to soups, salads, and stews to provide the dish with a unique savory flavor.

Alobiedat, Ammar (2016-04-21). "The Sociocultural and Economic Evolution of Mansaf in Hartha, Northern Jordan". Humanities. 5 (2): 22. doi: 10.3390/h5020022. ISSN 2076-0787. Don’t want to miss a recipe? Sign up for the FREEAmira's Pantry newsletter delivered to your inbox with lots of tips and surprises!Jameed is a fermented dairy product in the form of stone hard balls or other shapes, with a sharp, acidic and salty taste and a strong buttermilk flavour. It is widely used in Jordan, Syria, Egypt, Northern Saudi Arabia and the western part of Iraq, even if the traditional goats and sheep milk jameed is being substituted by the industrial one based on cow’s milk. It is familiar to nomadic groups that keep sheep and goats and consider milk products the main sources of protein in their nomadic diet.