The Farm Jameed Local

Jameed soup starter is made with sheep yogurt and is ready to prepare and serve. Jameed is often used as a sauce with chicken, lamb, beef or any meat including ox tails. Once the meat is cooked, empty the jameed yogurt package into the bowl and boil, usually 1 cup of jameed per 1.5 cups of meat. Add water to dilute to taste preference. Used as a base in several middle eastern dishes and as an integral part of many soup recipes.