If you have never cooked with samneh, jameed or Nabulsi before, start here. Nothing on this page needs a speciality shop beyond one Bader jar.
Good food brings people together
Mansaf with Jameed
Jordan’s national dish, and the reason jameed exists. Dried yogurt cones are soaked and broken down into a warm, tangy broth, lamb is simmered in it, and the whole thing is poured over rice and shrak bread with toasted almonds and pine nuts on top.
Jameed · Sheep Ghee · Serves a crowd
Six more worth making
The breakfast plate that starts the day across the Levant — cheese, bread, olives, tomatoes and tea.
Golden outside, soft inside. The one dish that proves why Nabulsi is different from every other white cheese.
Three ingredients, assembled in two minutes, and still the thing people ask for again.
How to use homestyle clarified butter — what it does that oil and butter cannot.
Plain rice done properly, which in a Jordanian kitchen means rice finished with samneh.
The sweet that made Nabulsi cheese famous outside the breakfast table.
New recipes go up on Instagram first
New recipes, new batches and the odd photo of the facility go up on Instagram and Facebook before anywhere else.