Jameed Soup

Name: Jameed Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Jordanian
Ingredients: 3 pieces dried jameed (about 300g); 6 cups water for soaking; 2 cups water or lamb broth; 1 onion, finely diced; 2 cloves garlic, minced; 2 tbsp butter; 1 cup cooked chickpeas; Salt to taste; Fresh parsley for garnish; Flatbread for dipping

شوربة الجميد (SHOR-bet el-jah-MEED)

Dried Yogurt Broth

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 181 kcal

A rich, tangy broth made from reconstituted jameed (dried fermented yogurt), the backbone flavor of mansaf and a cherished Jordanian comfort food in its own right. Sipped steaming hot, it warms body and soul.

Nutrition & Info

Protein 10.0g

Carbs 15.0g

Fat 9.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

large pot blender strainer whisk

Presentation Guide

Vessel: deep soup bowls

Garnishes: fresh parsley, drizzle of olive oil

Accompaniments: flatbread, rice

Ingredients

3 pieces dried jameed (about 300g)
6 cups water for soaking
2 cups water or lamb broth
1 onion, finely diced
2 cloves garlic, minced
2 tbsp butter
1 cup cooked chickpeas
Salt to taste
Fresh parsley for garnish
Flatbread for dipping

Instructions

1
Soak jameed in water overnight or for at least 8 hours, changing the water twice. The dried yogurt should soften and become pliable.
2
Break the softened jameed into pieces and blend with soaking liquid until completely smooth. Strain through a fine sieve to remove any lumps.
3
Melt butter in a large pot over medium heat. Saute diced onion and garlic until soft and translucent, about 5 minutes.
4
Pour the strained jameed liquid into the pot. Add additional broth or water to reach desired consistency. Stir continuously to prevent curdling.
5
Bring to a gentle simmer, stirring frequently. Add cooked chickpeas and salt. Cook for 20 minutes, never letting it reach a rolling boil.
6
Ladle into deep bowls, garnish with fresh parsley and a drizzle of olive oil. Serve with warm flatbread for dipping.

💡

Did You Know?

Jameed was invented by Bedouin women as a way to preserve yogurt in the desert — the dried balls can last for years without refrigeration.

Chef's Notes

Equipment Tips

large pot
blender
strainer
whisk

Garnishing

fresh parsley, drizzle of olive oil

Accompaniments

flatbread, rice

The Story Behind Jameed Soup

Jameed is the cornerstone of Bedouin culinary heritage in Jordan, a preserved dairy product made by fermenting and drying yogurt into hard balls that can survive desert conditions indefinitely. The practice of making jameed soup predates mansaf as a standalone dish, serving as a nourishing winter broth for nomadic families. In modern Jordan, jameed soup remains a beloved comfort food, especially during Ramadan when its tangy richness provides sustenance after long fasting hours.

🕐 Traditionally enjoyed winter meals, ramadan iftar 📜 Origins: Ancient Bedouin tradition

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