Jubaneh

Jubaneh, also sometimes spelled Jubane, is a traditional fermented dairy product originating from the Al-Ahsa region of Saudi Arabia. It is typically made from goat's or sheep's milk, and occasionally cow's milk. The fermentation process results in a thick, yogurt-like consistency and a tangy, slightly acidic flavor. Jubaneh is a staple food in the region and is often consumed with dates, bread, or as a condiment with other dishes.

The precise method of preparation varies slightly from household to household, but generally involves allowing the milk to ferment naturally, sometimes with the aid of a starter culture from a previous batch of Jubaneh or another fermented dairy product. The fermentation period can range from several hours to several days, depending on the desired level of sourness and thickness. After fermentation, the Jubaneh is often strained to remove excess whey, resulting in a denser product.

Jubaneh plays a significant role in the culinary traditions of the Al-Ahsa region, representing a traditional method of preserving milk and providing a nutritious and flavorful food source. It is also often shared with family and friends, further emphasizing its cultural importance.

While predominantly found in Saudi Arabia, Jubaneh-like fermented dairy products exist under different names in other parts of the Middle East and North Africa, reflecting a broader tradition of milk preservation and fermentation techniques in the region.