Majoun for September
Majoun – mahjoon – is a lovely item to have on hand or at least in your recipe repertoire. The combo of nuts, fruit, spices and cannabis can go savory, sweet, or almost anywhere in between. Have fun playing with this, trust me – you’ll love 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) decarbed (gently toast the cannabis in a dry skillet for about 5 minutes or until it releases aroma)
1 ½ C. dried fruit, chopped – I like a mix of dates, raisins, and apricots
½ C. ground toasted walnuts (use any nuts you like – filberts, pistachios, etc.)
½ C. ground toasted almonds
1 tsp. each nutmeg, anise, & ginger
1 C. honey
¼ C. water
2 Tb. butter (cannabutter or plain – 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. 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!
