Jameed Karaki was famous hundreds of years ago by our ancient jordanian, and its fame has continued to this present days. In addition to its taste, Al-Jameed reflects the culture of the ancient Jordanians and their ability to exploit the natural resources in an easy and simple way in addition to the ease of preservation given the living conditions in the past.

The experience of making Jameed Karaki with Soad Rahaifa

There is no doubt that you want to learn how to make jameed, whether you are from Jordan or abroad, because of the delicious taste that it adds to food, as it is not only used in mansaf, but it is added to many local meals such as Rashouf and and others.

How to make jameed Karaki?

Jameed is usually prepared from goat's milk or sheep's milk, then it is converted into yogurt and then the milk is shaken in special containers made of goat skin in order to separate the milk from the butter in the milk, and this process is called shaking.

After that, the milk, which is called Shanina, is taken to be heated over the fire without being moved, and when it begins to curdle, it is placed in a bowl for a period of not less than a day in order to filter it by getting rid of the excess water in it.

When the mixture becomes homogeneous, it is kept in the form of rigid balls which are rubbed and put with water when needed to use.

Not only will the experience end here, but visitors will be served a popular local meal and share the tasty flavor with the beauty of nature.

The experience of making jameed karaki with Soad Rahaifa includes learning in detail the method of its manufacture and applying it to the visitor, to leave with a new experience, and a delicious flavor that he shares with those he loves.