자미드

Opened the bag and that familiar sheep’s milk aroma hit me right away — it’s so dense and dry, exactly how my grandmother kept it. Broke off a small piece to crumble into mansaf and the tang came through perfectly. This will last me months.

The tangy kick is exactly what I remember from my grandmother’s kitchen, and the hard, dry texture grates beautifully into stews. It’s pure sheep’s milk, no additives, and it dissolves into a rich, creamy base that makes maqluba taste authentically Levantine.

I was expecting it to be a hassle to work with, but it softens up in warm water faster than I thought. Made mansaf for my family and the sheep's milk gave it that rich, authentic flavor I remember from my grandmother's kitchen.