Augustine
02-12-2008, 02:18 AM
A few months ago I bought a used cookbook called Couscous and other Good Food from Morocco (http://www.amazon.com/gp/product/0060913967/ref=cm_cr_pr_product_top), which is a totally normal kind of book except for this one unexpected recipe. Anyway, I made it. It is quite delicious and, after eating a few tablespoons, I was practically tripping.
I will post the recipe verbatim. You might not want to include seeds, as I doubt they would add much in the way of THC to the mix. Up to you.
Kif Candy (Majoun)
This innocent-looking candy was once made in my presence in Morocco; but at the time I did not write down exactly what my friend Mohammed did. A disapproving Moroccan cook kept muttering to me, while Mohammed stirred and tasted the mixture. Needless to say he took quite a bit and spun around a frog pond four times before disappearing down the road at very high speed.
In searching out the proportions I came upon "The Hashish Cookbook" written by "Panama Rose" and published in New York. A little bit of detective work among the "tangier mafia" in New York revealed the identity of "Panama Rose," and from deduction I figured out she most likely learned to make majoun from Mohammed. Her recipe is very similar, except in the method of adding the kif (cannabis).
I deny, absolutely, that I have ever tasted this recipe; on the other hand, let me tell you how Mohammed made majoun:
He placed about one pound of smen (ghee) in a pan with plenty of water and about 3 cups stalks, seeds, and leaves of kif. After bringing it to a boil he let it simmer 2 hours, then carefully strained it into a large, deep, roasting pan. He then threw away the stalks, seeds, and leaves and let the butter cool and rise to the top in the refrigerator overnight.
He then placed the butter in the pan with 1 pound chopped dates, 1 pound chopped figs, 1/2 pound raisins, 1 teaspoon ground ginger, some ground cinnamon, 1 tablespoon aniseed, 1/2 cup dark, heavy honey, and 1/2 cup each ground almonds and walnuts (these proportions are from The Hashish Cookbook). He then cooked all this together until it became very thick and brown. He added some orange flower water and ras el hanout to taste, and packed the majoun in clean jars.
My suggestion: Eat with care - never more than one tablespoon at a time.
I will post the recipe verbatim. You might not want to include seeds, as I doubt they would add much in the way of THC to the mix. Up to you.
Kif Candy (Majoun)
This innocent-looking candy was once made in my presence in Morocco; but at the time I did not write down exactly what my friend Mohammed did. A disapproving Moroccan cook kept muttering to me, while Mohammed stirred and tasted the mixture. Needless to say he took quite a bit and spun around a frog pond four times before disappearing down the road at very high speed.
In searching out the proportions I came upon "The Hashish Cookbook" written by "Panama Rose" and published in New York. A little bit of detective work among the "tangier mafia" in New York revealed the identity of "Panama Rose," and from deduction I figured out she most likely learned to make majoun from Mohammed. Her recipe is very similar, except in the method of adding the kif (cannabis).
I deny, absolutely, that I have ever tasted this recipe; on the other hand, let me tell you how Mohammed made majoun:
He placed about one pound of smen (ghee) in a pan with plenty of water and about 3 cups stalks, seeds, and leaves of kif. After bringing it to a boil he let it simmer 2 hours, then carefully strained it into a large, deep, roasting pan. He then threw away the stalks, seeds, and leaves and let the butter cool and rise to the top in the refrigerator overnight.
He then placed the butter in the pan with 1 pound chopped dates, 1 pound chopped figs, 1/2 pound raisins, 1 teaspoon ground ginger, some ground cinnamon, 1 tablespoon aniseed, 1/2 cup dark, heavy honey, and 1/2 cup each ground almonds and walnuts (these proportions are from The Hashish Cookbook). He then cooked all this together until it became very thick and brown. He added some orange flower water and ras el hanout to taste, and packed the majoun in clean jars.
My suggestion: Eat with care - never more than one tablespoon at a time.