Making Mahjoun with Ice-Water Hash: BONG APPÉTIT

In this episode of Bong Appetit, host Abdullah Saeed heads to California’s central coast to learn how to make ice-water hash and whips up a batch of cannabis-infused savory-sweet Moroccan mahjoun from a 1,000-year-old Berber recipe. Starting out at the farm of Emerald Alchemy’s Billie Thibodeau, Abdullah goes elbow-deep in icy water to process 12 heady pounds of Granddaddy Purple trim into pure hash. Then, we’re off to the commercial kitchen of Deborah Schatan (Edible Complex) to make the mahjoun, which is loaded with a menagerie of nuts, fruits, spices—and, of course, hash.

Up Next: Chef’s Night Out: Pink Zebra –

Subscribe to Munchies here:

Check out for more!

Follow Munchies here:
More videos from the VICE network:

Articles You May Like

The Seed Hour: Vol #1 – Cannabis Seed Breeders & Phenotypes
How to make Delicious Marijuana Brownies…Oh So Good!!!!
How to germinate cannabis seeds (Kanna Genetics)
Push to change marijuana laws in Indiana
Week 3 Seedlings Marijuana (indoor grow)

Leave a Reply

Your email address will not be published. Required fields are marked *