Majoon, the Arabic medible

traditional cannabis recipe

Majoon is a traditional northern African medible. Majoon (majun) is made with keif or hash, which is mixed with dried fruit like dates, figs, and raisins, nuts, honey, chocolate or carob, and spices (cinnamon, cloves, mace, ginger, black pepper).

Arabic for 'cannabis confection', majoon is an uncooked, raw treat that’s easy to make and ripe for improvisation & experimentation. I make my majoon with hemp seeds.

Using so-so keif I calculated approximately 3 to 4 servings per gram. I decarb the keif first to activate the THC-A and CBD-A. You can make majoon using cannabutter instead of keif or hash. (I use both cannaghee and keif.) One tablespoon of majoon is one serving. YMMV

Butter or cannabutter

Add the keif or hash

Melt, stir & mix

Spices & honey

Hemp seeds or nuts

Figs, raisins, dates, etc.

Mix over low heat

Covered in chocolate

Covered in coconut

The amounts used and the exact ingredients are up to you. I suggest making one large batch rather than many smaller ones. Make it once, test it to see how strong it is, and take the guesswork out thereafter.

Give yourself 60 to 90 minutes for it begin taking effect. Start small, go slow.

Anthony Bourdain featured majoon in a segment of his show about Morocco.

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