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Description
Our Jameed is crafted from strained sheep yoghurt and naturally dried to preserve its flavour and shelf life. Traditionally used in Levantine dishes like mansaf, this aged dairy product has a bold, tangy taste and crumbly texture. At Heenat Salma, we follow time-honoured methods to prepare Jameed in small batches, using only fresh sheep milk and natural fermentation, with no additives or preservatives. A rare and deeply rooted ingredient, perfect for traditional cooking.
