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AMMAN — The jameed making process is considered a part of cultural heritage for many farmers and bedouins in Jordan, who continue to make it the traditional way. Jameed, which is also called “marees”, is the dried yoghurt used in Jordan’s national dish mansaf. “Making jameed is a part of our cultural heritage,” Abu Bader Rofou’, a farmer from the Tafileh Governorate, told The
AMMAN — The jameed making process is considered a part of cultural heritage for many farmers and bedouins in Jordan, who continue to make it the traditional way. Jameed, which is also called “marees”, is the dried yoghurt used in Jordan’s national dish mansaf. “Making jameed is a part of our cultural heritage,” Abu Bader Rofou’, a farmer from the Tafileh Governorate, told The
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