A Harvest Time Favorite Recipe: Majoon or Mahjoun

I’m currently working on a series of pieces about the Endocannabinoid system and phytocannabinoids… but while I’m writing, snack on THIS!
Although it is one of my favorites during harvest, the middle of winter is ALSO a great time to cook up a batch!20180217_225056.jpg

I first tasted Mahjoun from a jar on a train headed for Washington from California. I believe she put it on a cracker, but I wasn’t interested in the taste of the cracker! This spread of dried and cooked fruits and nuts and cannabis has become my absolute favorite treat when it’s harvest time!


  • ½ ounce Freshly Harvested Cannabis Buds, chopped coarsely
  • 1 Cup Chopped Dates
  • ½  Cup Ground Walnuts
  • ½ Cup Ground Pistachios
  • 1 Teaspoon Ground Nutmeg
  • ½  Teaspoon Anise Seed
  • 1 Teaspoon Dried Ginger (or 1 Tablespoon fresh grated)
  • ½  Cup Honey
  • ½  Cup Water (more if needed)
  • 4 Tablespoons Cannabis-Infused Butter (may substitute infused coconut oil)
  • ½  Cup Raisins

  1. In a dry skillet, over a very low heat, toast the cannabis until it releases an aroma.
  2. Add the dried fruit & nuts & spices, honey & water to the skillet. Mix well.
  3. Cook on a low simmer until all the ingredients are soft (3-4 hours)
    (An electric skillet or crock-pot works well for this)
  4. Remove to a blender or food processor and blend with several short pulses.
  5. Add butter (or coconut oil) and stir until well blended.
  6. Store in a jar in the refrigerator.
  7. Serve on crackers, eat by the spoonful or use as the filling for some holiday cookie treats!



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