Majoun: From Serving the Guest: A Sufi Cookbook & Art Gallery

Serving the Guest: A Sufi Cookbook Essays \| Recipes \| Gallery

Once a certain sufi of Basra began to consume hashish regularly; his shaykh realized this meant he had reached the ultimate degree of perfection and no longer stood in need of guidance. This, says the Turkish sufi poet Fuzuli, "proves that hashish is the perfect being, sought after by mankind with great eagerness. It may not be the perfect being for everybody, but it most certainly is for the seeker of mystical experience." P.L. Wilson Majoun According to Peter Lamborn Wilson, the Heddawiyya Sufi order of Morocco is entirely devoted to the ritual, meditational and magical uses of cannabis. Majoun is, perhaps, the most legendary of all psychoactive confections — a potent blend of dried fruits, nuts, spices, honey and cannabis.
Total time: 4+ hours ¼ oz. tops cannabis sativa, crumbled, stems and seeds removed 1 cup chopped dates ½ cup raisins ½ cup ground walnuts 1 tsp. Ground nutmeg 1 tsp. anise seed 1 tsp. dried ginger ½ cup honey ½ 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. from Serving the Guest: A Sufi Cookbook Copyright © 1999, 2000 by Kathleen Seidel Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.