In 2005 Wikipedia's first sentence called it “kind of jordanian dried yoghurt used in mansaf”. Today it says “cheese consisting of hard”.
Measured, not asserted. Every count, date and revision on this page was taken from Wikipedia's own history and checked against the live article. The words quoted are theirs.
Machine-checked against the full current article on 2026-08-02. In 2005 Wikipedia's first sentence called it “kind of jordanian dried yoghurt used in mansaf”. Today it says “cheese consisting of hard”.
We saved snapshots of this article over twenty years; you are reading the 2025 one. Red dashes: removed from Wikipedia since.Pale dots: rewritten; the numbered note shows what it says now.Red text: written in or rewritten since the previous snapshot.1 tap a number or a side note to jump between them
The opening as it read in 2025
Jameed ( Arabic : جميد , literally "hardened") also known as Aqit , is a cheese consisting of hard, dry yogurt made from ewe or goat's milk . It is popular in several countries in the Middle East . Milk is kept in a fine-woven cheesecloth to make a thick yogurt . Salt is added daily to thicken the yogurt even more and the outside of the yogurt-filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days. If it is dried in the sun it becomes yellow; if it is dried in the shade it remains white. It is important that the Jameed is dry to the core because any dampness can spoil the preservation process. Jameed is the primary ingredient used to make Mansaf , the national dish of Jordan . Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes] . Encyclopedia of Sahih Al-Bukhari .
This is Wikipedia's own text, saved in our repository. Their copy of it is revision 1282495804.
The opening as it stood in 2005
Jameed is a kind of Jordanian dried yoghurt used in Mansaf . v t e
Red text was written in or rewritten since the previous snapshot. Their copy is revision 17280291.
The opening as it stood in 2010 1 passage from the previous snapshot no longer appear
Jameed ( Arabic : جميد ) is hard dry laban made from sheeps ' milk.Milk is kept in a fine woven cheesecloth to make a thick yogurt .Salt is added daily to thicken the yogurt even more and the outside of the yogurt filled cheesecloth is rinsed with water to allow any remaining whey to seep through.After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls.It is then set to dry for a few days, if it's dried in the sun it becomes yellow and if it's dried in the shade it remains white , it is important that the jameed is dry to the core because any dampness can spoil the preservation process.Jameed is very popular in Jordan because it is used in making the national dish , mansaf . v t e v t e
Red text was written in or rewritten since the previous snapshot. Their copy is revision 358341562.
The opening as it stood in 2015 2 passages from the previous snapshot no longer appear
Jameed ( Arabic : جميد , literally "hardened") is a Jordanian food consisting of hard dry laban made from ewe or goat's milk . Milk is kept in a fine woven cheesecloth to make a thick yogurt . Salt is added daily to thicken the yogurt even more and the outside of the yogurt-filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and it can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days. If it is dried in the sun it becomes yellow ; if it is dried in the shade it remains white . It is important that the jameed is dry to the core because any dampness can spoil the preservation process. It is also often referred to as "rock cheese".
Red text was written in or rewritten since the previous snapshot. Their copy is revision 656698734.
The opening as it stood in 2020 1 passage from the previous snapshot no longer appear
Jameed ( Arabic : جميد , literally "hardened") is a Beduin - Jordanian food (mainly the Levant, Iraq, and Arabia) consisting of hard dry laban made from ewe or goat's milk . Milk is kept in a fine woven cheesecloth to make a thick yogurt . Salt is added daily to thicken the yogurt even more and the outside of the yogurt-filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days. If it is dried in the sun it becomes yellow ; if it is dried in the shade it remains white . It is important that the jameed is dry to the core because any dampness can spoil the preservation process. Jameed is the primary ingredient used to make mansaf , the national dish of Jordan .Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes] .
Red text was written in or rewritten since the previous snapshot. Their copy is revision 959621777.
The opening as it stood on October 6, 2023
Iqt اقط baql بقل mrees مريس mtheer مضير kithy كثي Jameed ( Arabic : جميد , literally "hardened") is a Beduin (mainly the Levant, Iraq, Arabia, Balochistan and Afghanistan ) food consisting of hard dry laban made from ewe or goat's milk . Milk is kept in a fine woven cheesecloth to make a thick yogurt . Salt is added daily to thicken the yogurt even more and the outside of the yogurt-filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days. If it is dried in the sun it becomes yellow ; if it is dried in the shade it remains white . It is important that the jameed is dry to the core because any dampness can spoil the preservation process. Jameed is the primary ingredient used to make mansaf , the national dish of Jordan . Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes] .
Red text was written in or rewritten since the previous snapshot. Their copy is revision 1166538951.
Today
In 2005 Wikipedia's first sentence called it “kind of jordanian dried yoghurt used in mansaf”. Today it says “cheese consisting of hard”. Read the current article and compare.
2005
2010
2015
2020
Oct '23
2025
Counts in the opening at each snapshot. Green: the word gained ground. Red: it was cut. Grey: no change.
What Wikipedia says this is
Every article opens by defining its subject. This one was redefined between 2005 and 2025.
Then
kind of jordanian dried yoghurt used in mansaf
Now
cheese consisting of hard
Struck red text is no longer in the article; dotted amber text was rewritten. Every revision id links to Wikipedia's copy; the text shown is our own saved copy. Data: /data. Wikipedia text is CC BY-SA; quoted for the record; not affiliated with Wikipedia.
