Jameed is the base for many famous dishes in Palestine and Jordan especially Mansaf. Local Bedouin tribes throughout generations have mastered the production of this dried milk product to withstand the hard weather conditions of the desert and to be preserved for several months in room temperature while maintaining its fresh taste and quality. A manual process usually performed by Bedouin women involves shaking the yogurt of Sheep’s milk in a large container made of goat skin until butter is separated from the yogurt. Once butter is removed, a low fat liquid is left called “Mkheed” reamins. This liquid is then dried and salt is added to it to form round hard balls of Jameed that can be stored at room temperature for several months. Hidmi Jameed is made from the highest quality organic milk directly from the local Palestinian Bedouins without the addition of chemicals, artificial coloring or flavors.