Laban jameed

Laban jameed is dried fermented buttermilk that has been shaped into hard balls for long-term storage. Before use, it is soaked and blended into a smooth sauce with its signature tangy, savoury flavour. Indispensable in several traditional Palestinian dishes, it reflects a centuries-old method of preserving dairy. As an alternative, a mixture of Greek yoghurt and a little buttermilk can provide a similar acidity and creaminess, although it will not have the unique flavour of jameed.