Jameed is the critical ingredient in the national dish of Jordan, eaten by many in Palestine, Mansaf.
This sundried sheep yoghurt adds volume and density to mansaf, cooked alongside significant cuts of lamb/goat meat and served on a bed of rice. Mansaf has very few spices when cooked as most of the flavour comes from the Jameed itself.
This version has already been soaked and dissolved, so it's ready and straightforward to use!
