Moroccan Majoun Recipe
Cannabis is mixed with dried fruits, nuts, and spices to make the Moroccan candy called majoun, love potion in Arabic. Marijuana is considered an essential herb in Jamaica’s Rastafarian cooking. Cannabis seeds may be toasted and used as a condiment, ground and brewed as a coffee substitute, made into cakes, or fried. In Japan, the seeds, called asanomi, are one of the ingredients in the spice mixture Shichimi Togarashi.
- 1/4 ounce marijuana tops
- 1/2 cup raisins
- 1/2 cup walnuts
- 1 teaspoon ground nutmeg
- 1 teaspoon ground anise
- 1 teaspoon ground ginger
- 1/2 cup honey
- 1/2 cup water
- 2 tablespoons butter
- Remove stems and seeds from marijuana tops, then dry and crumble the leaves. In a dry skillet, toast the leaves over very low heat until the aromas are released.
- Mix the leaves with raisins, walnuts, nutmeg, anise, ginger, honey, and water, adding more water if the mixture is too dry and crumbly.
- Simmer together until the mixture is soft and thick. Mash by hand or transfer to a food processor and blend, using several short pulses.
- Stir in butter, spoon into a jar, and refrigerate for storage. Spread on crackers or plain cookies, or use as a filling for stuffed cookies. Majoun will keep for 2 to 3 months refrigerated.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.