Yogurt
Jameed
جميد
Karak, Jordan
Sheep or goat yoghurt salted, strained and dried into hard white stones that keep for years and are reconstituted into sauce.
Original eatfuls sticker artwork
What it is
A closer look at Jameed.
Sheep or goat yoghurt salted, strained and dried into hard white stones that keep for years and are reconstituted into sauce.
What to look for
Know it when you find it.
Karak's jameed is the name to look for. The stones should be bone-hard and smell sharply sour; soft or crumbly ones have been rushed.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Jameed.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Аарц
Soft, sharply sour curd left after separating cream and whey from milk, eaten fresh with sugar or dried into aaruul.
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Yoghurt strained through cloth into a thick, tart cream, seasoned with garlic and mint and served over almost everything.
Brazil
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Tangy strained yogurt used in northeastern Brazilian meals, desserts and savory sauces.
Sri Lanka
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Set buffalo milk curd served in the clay pot it was made in, with dark palm treacle poured over it.
Sweden
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Traditional fermented milk product with mild tangy flavor, similar to buttermilk but milder, poured over cereal.
Greece
Greek Yogurt
Ελληνικό γιαούρτι
Greek strained yogurt, thick and creamy, made from sheep or cow milk. A national breakfast and dessert staple, served with honey, walnuts, or fruit, a healthy and iconic dairy.
Iraq
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Thick yoghurt beaten with cucumber, garlic, dried mint and salt, served cold as a side to grilled meat and rice.
Bhaktapur, Nepal
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जुजु धौ
Buffalo milk is sweetened and set in a porous clay pot into Bhaktapur's thick, gently caramel-scented yogurt.