Jordanian Jameed Soup
Pasteurized-milk jameed rehydrated cold, then cooked into a measured soup.
Preparation: 30 min · Cooking: 20 min · Total: 4 hr 50 min · 2 servings
Ingredients
- 150 g Commercial dry jameed made from pasteurized milk, with preparation/storage label
- 300 ml Cold jameed rehydration water, retained
- 600 ml Separate soup water
- 0.5 tsp Ground turmeric
Instructions
Check the product label
Use 150 g commercial dry jameed explicitly made from pasteurized milk with clear preparation/storage directions. If its dilution differs substantially or it remains too salty, follow the label and hold this calibration for reconciliation rather than forcing it.
Use 150 g commercial dry jameed explicitly made from pasteurized milk with clear preparation/storage directions. If its dilution differs substantially or it remains too salty, follow the label and hold this calibration for reconciliation rather than forcing it.
Break and soak cold
Break jameed safely in a stable non-glass bowl with a suitable food tool. Add 300 ml COLD water, cover and refrigerate at 4°C or colder for 4 hours; extend only as the label directs, never on a warm counter.
Break jameed safely in a stable non-glass bowl with a suitable food tool. Add 300 ml COLD water, cover and refrigerate at 4°C or colder for 4 hours; extend only as the label directs, never on a warm counter.
Break and soak cold: 14400 seconds
Blend and strain
Blend the softened jameed WITH its 300 ml soaking water until smooth; strain into a clean pot. Record straining losses. The derived strained volume is variable, not promised to equal 300 ml.
Blend the softened jameed WITH its 300 ml soaking water until smooth; strain into a clean pot. Record straining losses. The derived strained volume is variable, not promised to equal 300 ml.
Add the separate soup water
Add the separate 600 ml water and 0.5 tsp turmeric. Total ADDED water is 300 + 600 = 900 ml, not a guaranteed final soup yield. Add no unlisted broth or salt.
Add the separate 600 ml water and 0.5 tsp turmeric. Total ADDED water is 300 + 600 = 900 ml, not a guaranteed final soup yield. Add no unlisted broth or salt.
Whisk to a controlled boil
Heat over medium heat, whisking, checking from 5 minutes until a controlled boil is reached. Whisking is a texture technique, not pasteurization or a no-curdling guarantee; follow stricter product heating directions.
Heat over medium heat, whisking, checking from 5 minutes until a controlled boil is reached. Whisking is a texture technique, not pasteurization or a no-curdling guarantee; follow stricter product heating directions.
Whisk to a controlled boil: 300 seconds
Simmer uncovered
Reduce to low heat and simmer uncovered from 15 minutes, whisking frequently until evenly hot and smooth, following any stricter label directions.
Reduce to low heat and simmer uncovered from 15 minutes, whisking frequently until evenly hot and smooth, following any stricter label directions.
Simmer uncovered: 900 seconds
Check without hidden additions
After the 15-minute low-heat simmer, check consistency and the product’s cooking directions before serving. This selected soup contains no yogurt, rice, mint, garlic or bread; a product needing different dilution requires separate reconciliation.
After the 15-minute low-heat simmer, check consistency and the product’s cooking directions before serving. This selected soup contains no yogurt, rice, mint, garlic or bread; a product needing different dilution requires separate reconciliation.
Serve and chill promptly
Serve 2 catalogue shares. Refrigerate shallow leftovers promptly at 4°C or colder, use within 2 days or an earlier label limit, and reheat once to 74°C.
Serve 2 catalogue shares. Refrigerate shallow leftovers promptly at 4°C or colder, use within 2 days or an earlier label limit, and reheat once to 74°C.
Tips
- Use the scaled ingredient list for 1–8 catalogue servings; step quantities describe the 2-serving base. Halve every numeric input for 1 or multiply by four for 8, including process water and garnish. Keep the same thickness and use more batches or comparable-depth pans. Do not multiply temperatures or first-check times. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Piece/cup yields are separate from servings.
Common mistakes
- Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredient states and measured allowances; no unmeasured substitutions are included.
Storage
Keep covered at 4°C or colder and use within 2 days, never past an earlier label use-by date. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw meat/flour tools separate from ready-to-eat food. Chill shallow portions within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; a warm surface alone is insufficient.
About this recipe
Pasteurized-milk jameed rehydrated cold, then cooked into a measured soup.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.