Jameed is a traditional dairy product that has been used for centuries in Middle Eastern cuisine, particularly in Jordan, to make the popular dish mansaf. It is made from fermented goat or sheep milk that has been dried and shaped into small balls, which can be stored for long periods of time without refrigeration.

The jameed used to make mansaf comes specifically from the village of Karak in Jordan, known for producing some of the highest quality jameed in the country. This jameed is made using a traditional method that involves drying the fermented milk in the sun for several weeks, resulting in a tangy and slightly sour flavor that is perfect for use in mansaf.

Mansaf is a traditional Jordanian dish that is typically served on special occasions and celebrations. It consists of cooked lamb or beef, rice, and a yogurt-based sauce made with jameed. The jameed is soaked in water to soften it and then blended with other ingredients to create a thick and creamy sauce that is poured over the meat and rice.

Jameed is a versatile ingredient that can also be used in a variety of other dishes, including soups, stews, and dips. It is a rich source of protein, calcium, and other essential nutrients, making it a healthy and nutritious addition to any diet.

Overall, jameed from the village of Karak in Jordan is a high-quality and authentic ingredient that is essential for making the traditional Jordanian dish mansaf. Its unique flavor and texture make it a versatile ingredient that can be used in a variety of other dishes as well, and its nutritional profile makes it a great choice for anyone looking to add more healthy and wholesome ingredients to their diet.