Jameed

Jameed
Yogur turco.

Jameed es yogur (laben en árabe) seco elaborado con leche de cabra. El proceso de secado se hace con sal hasta que la crema se seca formando una bola de 20 a 30 centímetros de diámetro. Es muy popular en Jordania.

Usos

El jameed es muy popular en la cocina jordana debido a que es uno de los componentes principales del plato nacional: el Mansaf, debido en parte a que la carne de cordero se cuece en el jameed. Uno de los jameed más celebrados procede de la ciudad jordana de Karak. Se emplea también en la elaboración de otros platos como el rashoof y el shakreyeh basados en el empleo de yoghurt.

Véase también

  • Mansaf - Plato con arroz y carne de cordero, cocida sobre el jameed.
  • Labneh - Otro yoghurt árabe empleado en la cocina

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