W-qameh

Jameed

Jameed - Main image
$5.28 $8 In stock

Jameed is a cornerstone of Levantine and Bedouin cuisine — a hard, dry yogurt made from 100% sheep’s milk and preserved through a traditional fermentation and drying process. Known for its rich, tangy flavor and long shelf life, Jameed is most famously used to prepare Mansaf, Jordan’s national dish.

Our Jameed is hand-crafted using time-honored techniques, offering a bold, concentrated yogurt flavor that can be rehydrated into a creamy sauce or used to add depth to soups and stews. It’s high in calcium and protein, and made without preservatives or artificial additives.

  • Made from 100% Sheep’s Milk Yogurt

  • Naturally Fermented and Sun-Dried

  • Rich in Calcium and Protein

  • Essential for Traditional Mansaf

  • No Preservatives or Additives

Nutritional Facts (Per 100g):

Nutrient Amount
Calories 350–380 kcal
Protein 25–30 g
Total Fat 20–22 g
Saturated Fat 13–15 g
Cholesterol 70–90 mg
Carbohydrates 15–18 g
Sugars 3–5 g
Sodium 1000–1200 mg
Calcium 400–500 mg
Vitamin B12 ~1 mcg

Values are approximate and may vary by batch and drying time.

Storage & Shelf Life:

  • Store in a cool, dry place away from humidity

  • Can be stored unrefrigerated if kept dry

  • Shelf life: Up to 12 months

  • Once rehydrated, keep refrigerated and use within 3–4 days

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Customer Reviews (4.6 / 5 · 5 reviews)

James ★★★★★

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.

Timothy G. ★★★★★

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.

Edward M. ★★★★★

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.