ENTER A PRODUCT: Submission #55
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Submission information
Submission Number: 55
Submission ID: 61
Submission UUID: 21f7947f-7ded-42bb-8a26-a1c29871e3d1
Submission URI: /slowfood/form/segnala-un-prodotto-bk1
Created: Thu, 05/04/2023 - 09:28
Completed: Thu, 05/04/2023 - 09:32
Changed: Thu, 07/20/2023 - 10:07
Remote IP address: (unknown)
Submitted by: admin-form
Language: English
Is draft: No
Current page: Complete
Webform: ENTER A PRODUCT
General Info
Laban Jameed
| Category |
|---|
| Latticini e formaggi |
Geographic area: Jordan
Latitude: 30.585164
Longitude: 36.238414
Location: 30.585164,36.238414
Formatted Address: Giordania
Country: Giordania
Country Code: JO
Latitude: 30.585164
Longitude: 36.238414
Location: 30.585164,36.238414
Formatted Address: Giordania
Country: Giordania
Country Code: JO
Product description
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.
Jameed plays an important role in the nutritional wellbeing of Bedouins where it forms a major component of their diets. Bedouin nomadic communities have been using this product for many centuries as a means to preserve the fresh laban makheed for longer since the lack of refrigeration during those times. In addition to carrying them through the months of winter.
Milk fermentation is one of the oldest methods practiced by human beings to preserve milk with an extended shelf life, with this came numerous advantages, such as an improved taste and enhanced digestibility of the milk, as well as the manufacture of a wide variety of products.
Jameed plays an important role in the nutritional wellbeing of Bedouins where it forms a major component of their diets. Bedouin nomadic communities have been using this product for many centuries as a means to preserve the fresh laban makheed for longer since the lack of refrigeration during those times. In addition to carrying them through the months of winter.
Milk fermentation is one of the oldest methods practiced by human beings to preserve milk with an extended shelf life, with this came numerous advantages, such as an improved taste and enhanced digestibility of the milk, as well as the manufacture of a wide variety of products.
Jameed based on sheep and goats milk can be found in small shops, some people make it and sell it to the dairy shops and direct to customers. in the area women produce it for households’ own consumption and sell to their neighbours and relatives.
Jameed is reconstituted by soaking in water after crushing and is consumed mainly as a sauce in the preparation of Mansaf, a traditional Jordanian dish composed of lamb meat cooked in Jameed sauce served on top of rice (wheat previously). it is also used in other Jordanian dishes such as Kousa Makhshi (Stuffed zucchini cooked in yogurt), Kubbeh Labanieh (Kibbeh cooked in yogurt), Rashouf (lentils, wheat, and wild plants cooked in yogurt), Mshawata/Fowaira (Shraak bread cooked with yogurt).
Jameed could be preserved for months in sealed boxes or bags, without refrigeration as they are very low in moisture.
Jameed is the main ingredient used in making Mansaf, the national dish of Jordan.
Jameed is reconstituted by soaking in water after crushing and is consumed mainly as a sauce in the preparation of Mansaf, a traditional Jordanian dish composed of lamb meat cooked in Jameed sauce served on top of rice (wheat previously). it is also used in other Jordanian dishes such as Kousa Makhshi (Stuffed zucchini cooked in yogurt), Kubbeh Labanieh (Kibbeh cooked in yogurt), Rashouf (lentils, wheat, and wild plants cooked in yogurt), Mshawata/Fowaira (Shraak bread cooked with yogurt).
Jameed could be preserved for months in sealed boxes or bags, without refrigeration as they are very low in moisture.
Jameed is the main ingredient used in making Mansaf, the national dish of Jordan.
It is known that Jameed originated in the levant and is special to Jordan, Palestine and South Syria. There are similar products with different names and processing methods such as kashk, qurt, aarul, chortan, shilanch, kishk, qurut, qqet in Iran, Afghanistan, Turkey, Mongolia, Central Asia, Transcaucasia and the rest of the Levant.
Dairying originated from the Middle East, between 7000 and 6000 BC, and from there milk consumption spread to the Mediterranean, Europe, Indian subcontinent, and to other parts of the world. Milk and dairy products are very important sources of food in the Middle East, due to their nutritional value. It is also the cheapest source of animal protein and contributes strongly to the subsistence of a wide number of producers and families in the peri-urban and rural areas. In the last decades, the consumption of dairy products increased at extremely high rates.
Traditionally, dairy production was a speciality of women, after milking the goats they used to boil it in large pots and add the culture once the milk cools down. They used to add a small amount of old yogurt as a culture, then cover it for long hours in order for the culture to activate and the milk turns into yogurt. The yogurt is then put in Al Shakwa (goat skin sack) and the women start churning it until the butter separates while singing special songs designated for churning yogurt.
Traditionally, dairy production was a speciality of women, after milking the goats they used to boil it in large pots and add the culture once the milk cools down. They used to add a small amount of old yogurt as a culture, then cover it for long hours in order for the culture to activate and the milk turns into yogurt. The yogurt is then put in Al Shakwa (goat skin sack) and the women start churning it until the butter separates while singing special songs designated for churning yogurt.
In the sixties industrialized production started to enter the country. The first dairy factory was established in 1968, namely the Jordanian Dairy Company. From that time, dairy factories started processing milk from cows, sheep and goats. Currently, dairy factories can be classified into modern dairy factories, manual dairy factories, and home processing factories.
The modern dairy factories use fresh and powdered milk 92.7% of the milk comes from dairy cows. In Jordan there are 80 modern dairy factories which are located mostly in the regions of milk production and surrounding the big cities. These factories process fresh milk from dairy farms in addition to the powdered milk into yogurt, concentrated yoghurt (Labaneh or Laban Jamed), cream, Baladi cheese, Jameed , flavoured-yogurt, ice cream, pasteurized milk and butter.
As for artisanal production there are around 500 workshops of a small size specialized in producing dairy products. They are scattered around the country, particularly in the northern and the middle of Jordan and process milk from cows, sheep and goats. Traditionally, these shops process different types of dairy products such as yogurt Laban Rayeb, Laban Makheed, Labaneh (Laban Jamed), Jameed and white cheese which have a high preference by consumers.
The modern dairy factories use fresh and powdered milk 92.7% of the milk comes from dairy cows. In Jordan there are 80 modern dairy factories which are located mostly in the regions of milk production and surrounding the big cities. These factories process fresh milk from dairy farms in addition to the powdered milk into yogurt, concentrated yoghurt (Labaneh or Laban Jamed), cream, Baladi cheese, Jameed , flavoured-yogurt, ice cream, pasteurized milk and butter.
As for artisanal production there are around 500 workshops of a small size specialized in producing dairy products. They are scattered around the country, particularly in the northern and the middle of Jordan and process milk from cows, sheep and goats. Traditionally, these shops process different types of dairy products such as yogurt Laban Rayeb, Laban Makheed, Labaneh (Laban Jamed), Jameed and white cheese which have a high preference by consumers.
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