Majoun for June…and Mushrooms too!
Majoun…..this wonderful stuff has been around for thousands of years, and after you make some you’ll see why. Used as an appetizer, side, dessert, relish or snack – it’s all good. If you use all of the cannabis in the recipe it can be quite strong so be smart. Speaking of smart, we had a glorious Medicinal Mushroom class last month with the wonderful Jerry Mead, mycological genius. If you’d be interested in a mushroom class, just email me maryjwhite567@gmail.com. And have fun making and eating Majoun!
‘MERICAN MAJOUN
Majoun is a wonderful Moroccan confection of dried fruits, nuts, spices and cannabis. I found tho that the Moroccan recipes were too sweet for me – too many dates – so I’ve adjusted things a bit and made it ‘Merican. To make approx. 2 cups, you’ll need:
¼ C. dried cannabis (depending on your tolerance you can use as little as 1 tsp. here) gently toasted for about 5 minutes
1 ½ C. dried fruit, chopped – I like a mix of dates, raisins, and apricots
1 C. ground toasted nuts (use any nuts – walnuts, almonds, pistachios, etc.)
1 tsp. each nutmeg, anise, & ginger
1 C. honey
¼ C. water
2 Tb. butter (I use cannabutter but I have a lot of tolerance – you decide)
In the big skillet that you toasted your cannabis in, combine all of the ingredients except the butter and heat on low, stirring and smooshing. When it’s all combined put the majoun in a bowl and stir in the melted butter. If you use the dried cannabis and cannabutter, your Majoun will have about 400 mg. total, so be smart. Store this in your fridge, and the gooey goodness can be formed into balls and rolled in cocoa powder, used as a spread, or eaten from a spoon. Anyway you eat it, it’s damn good!