Moroccan Majoun Recipe

1. 1

   Remove stems and seeds from marijuana tops, then dry and crumble the leaves.

2. 2

   In a dry skillet, toast the leaves over very low heat until the aromas are released.

3. 3

   Mix the leaves with raisins, walnuts, nutmeg, anise, ginger, honey, and water, adding more water if the mixture is too dry and crumbly.

4. 4

   Simmer together until the mixture is soft and thick.

5. 5

   Mash by hand or transfer to a food processor and blend, using several short pulses.

6. 6

   Stir in butter, spoon into a jar, and refrigerate for storage.

7. 7

   Spread on crackers or plain cookies, or use as a filling for stuffed cookies.

8. 8

   Majoun will keep for 2 to 3 months refrigerated.

* Per serving · 4 servings · Values may vary.

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