7 g cleaned marijuana tops
2.5 dl chopped dates
1.25 dl raisins or currants
1.25 dl ground walnuts
1 teaspoon ground nutmeg
1 teaspoon anise seed
1 teaspoon ginger
1.25 dl honey
1.25 dl water (more if needed)
2 tablespoons melted butter or ghee
Toast the marijuana on a dry skillet over low heat until golden brown. Mix all the ingredients except the butter and cook until the ingredients have softened enough to be blended together.
While hot add the butter and stir for 5 minutes. Seal in a jar and store refrigerated. Majoon may be spread on crackers, used as a pastry filling or eaten by the fingerful.
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