How To Make Majoun, A.K.A Moroccan Hash Jam
Morocco has been producing some of the world’s finest hash for thousands of years. So it comes as no surprise that they know how to cook with it! Here is a classic recipe to get you buzzing.
Majoun, also known as Moroccan Hash Jam, is a traditional 1,000-year-old recipe used to this day to produce some potent, tasty treats. There are few old-school smokers out there who have not heard of their prowess; so to revive a classic, we have put together a recipe allowing you to create your own bit of hash candy history.
½ Cup of honey
¾ Cup of unsalted butter
1g+ of hash (depending on how strong you want each ball to be)
85g of pistachios, shelled
85g of figs
85g of cashew nuts
110g of dates
110g of almonds
2 tbsp. of all-purpose flour
1 tsp. of salt
1 tsp. of ground ginger
1 tsp. of ground cinnamon
1 tsp. of ground nutmeg
1 tsp of ground anise
1. Preheat your oven to 120°C and cook the hash and butter together for 30 minutes in an oven proof dish.
2. While your hash and butter are cooking, grind all of your nuts into as small pieces as possible. Generally, a food blender is good for this.
3. Once ground, set aside ¼ of your nuts to be used later as a coating.
4. Cut up all your remaining ingredients, such as figs and dates, into small pieces – being sure to remove any stems or stones.
5. Combine the spices to create a spice mix and set aside.
6. Take your hash and butter out of the oven and pour the mix into a saucepan.
7. Put the saucepan over a low heat and add the flour. Whisk the flour and butterhash mix to combine it all. Continue to cook for an additional 5 minutes, stirring constantly.
8. Take the mix off the heat and set aside.
9. In a large mixing bowl, combine all of the remaining ingredients, including the spice mix. Once done, add in the now warm butter mix. Using your hands, knead everything together until you get an even and consistent mix. The entire mixture should have a thick, smooth quality to it.
10. If your mix is a little thin, place in the fridge for 30 minutes to an hour to thicken up.
11. Using about 2 tablespoons worth of mix for each ball, roll the mixture into balls, before rolling them in your nut coating.
12. Store your now complete Moroccan Majoun in an airtight container in the fridge.
Easy! It is a very straightforward process that anyone can do. Once complete you will have your very own succulent bit of cannabis history, ready to enjoy as a buzzing delightful snack. The amount of hash used can be adjusted to suit your needs, so feel free to experiment – that is what cannabis cooking is all about. Remember, cannabis edibles can take 45-90 minutes to kick in, so don’t overdo it.
Written by: Josh
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