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