The Original Edible
Since I’m always talking about how cannabis has been with us since we’ve been us, and since I always talk about Grandma medicine, I thought I ought to share my Majoun recipe. Majoun was born in Morocco a long time ago, and can take the form of a compote, jam, relish – it’s basically magic. There are about a zillion recipes, but try this one first and see what you think. Sometimes I take it savory, cut back on the honey and add spicy stuff and serve alongside a roast chicken – mmmmm. Play with this and thank me later! xox MJW
‘MERICAN MAJOUN
Majoun is a wonderful Moroccan confection of dried fruits, nuts, spices and usually 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. You can absolutely leave the cannabis out; either way it makes a great condiment, appetizer, or treat. 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. Any way you eat it, it’s damn good!