Natural form

Hard jameed balls in their dried, salted form — dark brown, rough-surfaced, and dense.

Shows the preserved product exactly as purchased or stored, letting readers recognize jameed on sight before any preparation begins.

Dairy & Eggs

Jameed (Dried Yogurt)

Hard, dried salted yogurt balls reconstituted into the tangy sauce for Jordanian mansaf.

Jameed is dried, salted, fermented yogurt traditionally made from sheep's or goat's milk and shaped into hard balls or sold as a paste. It is rehydrated and cooked into a tangy, creamy sauce that defines mansaf, the national dish of Jordan. Its sharp, salty, sour flavor comes from the long fermentation and drying that preserve it for months.

Jameed is a preserved dairy product made by straining yogurt, heavily salting it, and sun-drying the concentrate into hard balls or irregular blocks. The word jameed means "hard" or "dry" in Arabic, a direct reference to its dense, rock-like texture. This ancient preservation technique allowed Levantine communities to capture the nutritional value of dairy before refrigeration—a practical solution to storing yogurt through scorching summers. Reconstituted in warm water, it dissolves into a smooth, pourable sauce with an intensely tangy, salty, and umami-rich flavor that fresh yogurt cannot replicate. The sauce forms the soul of mansaf, Jordan's national celebratory dish, but it also enriches soups, stews, and flatbreads throughout the Levant. Jameed carries centuries of Bedouin culinary logic: concentrated, portable, shelf-stable, and deeply savory. When you work with it, you are working with a living tradition that connects a dish to its geography and history.

Measured in: g
Storage: Pantry

Allergens

Dairy

Types & varieties

Traditional Sun-Dried Jameed

Made by straining yogurt, salting it, rolling into balls or pressing into blocks, then sun-drying for several days. The most authentic form with the deepest flavor.

Sheep's Milk Jameed

Richer, fattier, and more flavorful; traditional in many Palestinian preparations.

Cow's Milk Jameed

Lighter in color and flavor compared to sheep or goat milk versions; more common in commercial production.

Mint-Infused Jameed

Some preparations include dried mint or other herbs mixed into the yogurt before drying, adding a subtle herbal note to the finished sauce.

Industrial/Commercial Jameed

Produced in larger batches with more consistent quality; often softer and reconstitutes faster than artisan versions.

Common uses

Mansaf — the celebratory Jordanian dish of rice, slow-cooked lamb, and jameed sauce, Jordan's national dishReconstituted as a tangy yogurt sauce for rice dishes and grain bowlsAdded in small pieces directly to soups and stews for souring and bodyMixed into flatbread dough for a distinctive tangy flavorServed crumbled over cooked grains as a condimentThinned to a pourable consistency and used as a sauce for roasted meatsAs a dipping sauce for fresh or toasted flatbreadUsed in lentil soups and bean dishes to add depth and acidity

Tips & pitfalls

Soak jameed in warm (not boiling) water for 30 minutes to several hours—the harder and older the jameed, the longer the soak; very hard jameed may need 2–3 hours or overnight
Crush or crumble hard jameed before soaking to dramatically speed up reconstitution
The soaking water becomes your sauce base—strain it through a fine-mesh sieve to remove any undissolved grit
Start with less jameed than you think necessary; the flavor is highly concentrated and salty—add more gradually to taste
If the sauce separates or breaks while cooking, remove from heat immediately and whisk vigorously, or add a splash of cold water while whisking
Traditional jameed has a pungent, sour smell when dry—this is normal and diminishes significantly once reconstituted
Commercial jameed is often softer than artisan versions and reconstitutes much faster; adjust your soaking time accordingly
Store in a cool, dry place in a sealed container; jameed absorbs moisture readily and will mold if exposed to humidity
Quality matters: look for uniform grayish-white color without dark spots; authentic jameed should be so hard you cannot dent it with a fingernail

Nutrition

95kcal

Energy

397 kJ · per 100 g

Where the calories come from

Protein 18%Carbs 80%Fat 2%

Protein

4.4g

9% DV

Carbs

19g

7% DV

Fat

0.2g

0% DV

Fiber

0% DV

Sugars

19g

of which

Sodium

58mg

3% DV

Notable micronutrients

Vitamin B1220% DV

Riboflavin (B2)14% DV

Calcium12% DV

Selenium11% DV

Phosphorus10% DV

Zinc7% DV

Source · USDA FoodData Central · approx. Yogurt, fruit variety, nonfat

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In the shops

Matched grocery products

No matched grocery products for Jameed (Dried Yogurt) yet.

Good to know

Origin: Jordan & Palestine (Levant region)
Type: Preserved dairy product (sun-dried)
Primary Form: Hard balls or irregular blocks; grayish-white to yellowish color
Milk Source: Traditionally goat, sheep, or cow milk or a blend
Key Flavor: Intense tangy, salty, umami-rich; concentrated yogurt taste
Shelf Life: Months to years when kept dry; traditionally stored in cloth bags or sealed jars
Reconstitution Time: 30 minutes to several hours in warm water depending on hardness and age

Substitutes

Labneh + Lemon Juice — Mix 1 cup labneh with juice of ½ lemon and a pinch of salt. Provides a tangy dairy base but lacks the concentrated umami intensity of true jameed. Use sparingly.
Sour Cream + Buttermilk Blend — Combine equal parts sour cream and buttermilk for a similar tangy, thick sauce consistency, though the flavor concentration differs significantly.
Dried Yogurt Powder — Reconstitute with warm water per package directions. The closest substitute to true jameed but difficult to source outside the Levant.
Plain Yogurt + Salt + Dried Mint — Fresh yogurt with salt and dried mint approximates the flavor profile but cannot match the intensity or the traditional sauce texture. Use only as a last resort.

Pairs with

LambBasmati or Jasmine RicePine Nuts and AlmondsFresh Flatbread (Khubz Arabi)Fresh MintSumac Clarified Butter (Ghee)

Also called

Dried Yogurt · Jameed Balls