Humans have been eating cannabis for well over a millennium, but society’s love for edibles has seriously ramped up over the last decade, as legal pot becomes more mainstream. Today, you can snack on much more than weed brownies in Colorado, with dispensaries offering candy bars, coffee and plenty of other food and drink options.
But the grandaddy of all cannabis edibles doesn’t get the same love. Majoun, the Persian creation containing dates, nuts, spices and hash, has been enjoyed in the Eastern hemisphere for centuries, and gained international notoriety in the ’50s, when Alice B. Toklas accidentally published the recipe in her legendary cookbook. Good luck finding it at local dispensaries, though: I’ve yet to walk into a pot shop with majoun on the menu.
So we decided to make our own.