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Jameed
Al-Ahsa — Mother recipe · ar de en es fr it ja pt ru zh
Jameed, a traditional Al-Ahsa cheese, is a delicious and historically rich dish.
📷 Syrinje — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 15 min prep · 4 porzioni · facile
Ingredients
- 1 kg of goat milk
- 0.5 kg of sheep milk
- 2 cups of acetic acid
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1/2 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/2 cup of wine vinegar
- 1/2 cup of apple cider vinegar
Method
- In a pot, heat the goat and sheep milk to a moderate temperature, stirring constantly.
- Add the acetic acid and stir well to fully incorporate it.
- Turn off the heat and let the solution cool down.
- Add the salt, sugar, black pepper, olive oil, wine vinegar, and apple cider vinegar. Stir until all ingredients are well incorporated.
- Let the solution rest for 24 hours at room temperature.
- After 24 hours, strain the solution to remove any impurities. Store the Jameed in a sealed container in the refrigerator.
The story
Jameed is a traditional cheese from the eastern desert of Al-Ahsa, Saudi Arabia, made from goat and sheep milk. Its preparation dates back to ancient times when the local population relied on fresh milk for survival.
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