Majoon is an Arabic word for cannabis confections. There are many variations of this recipe, depending largely on regional differences. However, they all contain oil or fat of some sort and special care should always be taken to avoid overcooking and burning. In Arabic medicine they are often considered aphrodisiacs.
- 14 grams (1/2 ounce) butter
- 7 grams (1/4 ounce) well-ground good buds
- 50 grams (2 ounces) washed and chopped dates and figs
- 25 grams (1 ounce) chopped nuts
- 1 tablespoon honey
- 1 teaspoon each of spice, ginger, nutmeg and cinnamon
Warm the butter in a large sauce pan and then add the cannabis along with all of the other ingredients, warming gently for 10-12 minutes while stirring occasionally. Once done, pour the mixture into a greased baking tray and allow to cool before cutting the majoon into small squares (you can also roll them into balls). We suggest serving them with natural yogurt.
This form of recipe can be found in an abundance of cultures, often used as a medicinal cure for pain. Other variations include ingredients such as henbane, datura seeds and poppy seeds, enhancing the psychoactive effect of the majoon and giving rise to a more opium-like experience.
Makes about 20 squares. 1-2 squares per person is the recommended dose.