- 1/4 oz. cannabis
- 1 cup chopped dates
- 1/2 cup raisins
- 1/2 cup ground walnuts
- 1 tsp. Ground nutmeg
- 1 tsp. anise seed
- 1 tsp. dried ginger
- 1/2 cup honey
- 1/2 cup water (more if needed)
- 2 tbsp. melted butter or ghee
In a dry skillet, toast the marijuana over very low heat until it begins to release an aroma. Combine it with the dried fruit, walnuts, spices, honey and water, and cook until the ingredients are soft. Remove to a heavy bowl and mash this pulp until the ingredients are well blended; or put into a food processor and blend, using several short pulses.Add the butter and stir until well blended. Spoon into a jar and store in the refrigerator. Serve on crackers, eat by the fingerful, or use as a filling for mamoul.
Mamoul
- 2 cups all-purpose flour
- 1 tbsp. sugar
- 1/2 lb. (2 sticks) unsalted butter
- 1 tbsp. rose or orange flower water
- 1/4 cup milk
- Majoun
Preheat the oven to 350 deg. F. In a large mixing bowl, combine the flour, sugar and butter, working them together with your fingers. Add the flower water and the milk, then mix and knead the dough until it is soft and pliable. Let the dough rest for a half-hour.
Roll a walnut-sized lump of dough into a ball. Flatten the ball in the palm of your hand. Fill the center of the patty with about 2 teaspoons of Majoun. Bring up the edges of the patty, poke down the filling, and pinch and smooth over the top to form a seamless ball again. Another traditional shape is the crescent, formed by folding the patty in half and pinching the edges to close it
.
Put the mamoul, smoothest side up, onto a large baking sheet. Flatten lightly, and make a pleasing pattern with a nut pick or fork. Bake for about 20 minutes; remove the mamoul from the oven before they begin to turn brown. Cool completely on a wire rack, then roll in confectioner's sugar. Store in an airtight container.
