Ingredients 1/4 ounce of cannabis tops 1/2 cup raisins 1/2 cup walnuts 1 teaspoon ground nutmeg 1 teaspoon ground anise (not star anise) 1 teaspoon ground ginger 1/2 cup honey 1/2 cup water 2 tablespoons butter (or cannabutter) Instrutions: Remove stems and seeds from 1/4 ounce of marijuana tops, then dry and crumble the leaves. In a dry skillet, toast the leaves over very low heat until the aromas are released. Mix the leaves with 1/2 cup raisins, 1/2 cup walnuts, 1 teaspoon ground nutmeg, 1 teaspoon ground anise, 1 teaspoon ground ginger, 1/2 cup honey, and 1/2 cup water, adding more water if the mixture is too dry and crumbly. Simmer together until the mixture is soft and thick. Mash by hand or transfer to a food processor and blend, using several short pulses. Stir in 2 tablespoons butter, spoon into a jar, and refrigerate for storage. Spread on crackers or plain cookies, or use as a filling for stuffed cookies. Majoun will keep for 2 to 3 months refrigerated. I have not tried this recipe, but I have read about it in a few books and haven't found it on this forum so I thought I should share.