This cookie is difficult to define. It has a tangy, lemony, salty flavor, yet I still struggle to put into words what jameed actually tastes like. I have eaten it straight, without any modification, and the overwhelming flavor was salt. However, I can also say this: when I brought these cookies to a social gathering—alongside several other varieties—many people declared this one their favorite, despite having no idea what jameed was.

From a baking perspective, jameed behaves much like a cultured dairy ingredient, lending acidity and depth rather than overt sweetness. Because of its fermented saltiness, I use it with a light hand; it functions as a subtle undercurrent, adding complexity without immediately announcing itself to those who don’t know it’s there. In the dough, it pairs especially well with butter and sugar, softening their richness and creating a balanced brightness. A restrained approach, or even omitted additional salt is essential, as the jameed already carries a pronounced salinity. The finished cookie bakes up tender with a gentle tang.

In Arabic, jameed means “hardened.” Traditionally, it refers to a dried, fermented yogurt used in savory dishes such as mansaf. When Yazan, a young man from Jordan, challenged me to create a cookie featuring jameed, I was initially intimidated. I say “challenged” intentionally—he wanted to push me to work with a savory ingredient. Unable to find dried jameed at local Middle Eastern grocery stores, we instead used the liquid version (somewhat confusingly labeled “soup base”). Ironically, despite having jameed on hand, we never actually made mansaf.

Because liquid jameed is concentrated, a small amount goes a long way; mixing it thoroughly into the wet ingredients ensures even distribution throughout the dough. I found that chilling the dough before baking helps the flavors meld and prevents excessive spreading in the oven. The result is a cookie that doesn’t read as “savory,” but instead feels nuanced and unexpected, particularly to first-time tasters.

Each time I bake these cookies, I’m unexpectedly reminded of Halloween, when we introduced Yazan to the messy joy of carving jack-o’-lanterns. I think, too, of the meals he cooked for us, our conversations about life in the U.S. and Jordan, and his hopes for the future. These cookies carry memories of Yazan’s warm heart and gentle spirit.

Jameed Cookies

Recipe by Sarah

0.0 from 0 votes

These tender cookies incorporate savory jameed for a subtle tangy depth, brightened with just a touch of lemon zest for a balanced, lightly citrusy finish.

Difficulty: Easy

Yield

2.5

dozen

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

For the Dough
1 cup Sugar
1/2 cup Butter
1 Egg
Zest of half a lemon (about 1/2-3/4 teaspoon)
1/4 cup Jameed
21/2 cups Flour
3 teaspoons Baking powder
For the Jameed Glaze
1 1/2 cup Powdered sugar
2 1/2 tablespoons Milk
1 tablespoon Clear corn syrup
Zest of 1/2 lemon
3 1/2 teaspoons Jameed (see note)
1/2 teaspoon Lemon juice
1/4 teaspoon Cardamom
1/4 teaspoon Cinnamon
1 drop Food coloring (optional)

Directions

Jameed Cookie Dough
Whisk together flour and baking powder in a bowl. Set aside.
In the bowl of a stand mixer, or in a regular bowl with a wooden spoon, cream together butter and sugar. After creaming, the butter should be light and fluffy.
Add the egg, jameed, and lemon zest and stir until fully combined.
Stir in the flour, baking powder, and salt until a dough forms. The dough should be soft to the touch, but not sticky. If the dough is sticky, add flour one tablespoon at a time, stirring each in completely before adding another. If it feels too dry, add milk or water one tablespoon at a time.
Jameed Glaze
Add all ingredients to a bowl and whisk until combined. Add additional liquid or powdered sugar as necessary until you have a dipping consistency. Optionally, add food coloring or decorate with sprinkles or nonpareils for a little color.
Assembly
Preheat oven to 400 degrees Fahrenheit.
Measure out one tablespoon of dough and form inro a ball. Repeat for the rest of the dough.
Place on a cookie sheet about 1 1/2 to 2 inches apart.
Bake for 8-10 minutes. Let cool for 2-3 minutes on cookie sheet and then remove to a cooling rack to cool completely.
Decorate by dipping cookies in glaze or drizzling glaze over them. Optionally decorate with sprinkles or nonpareils.

Notes

If you want a stronger jameed flavor, you can increase this amount. In various iterations of this recipe, I used up to two tablespoons. Taste tester feedback suggested a lower amount was ideal. The great thing about a glaze is that it’s super easy to customize, so just taste as you go along and increase (or not) as you see fit.