I left my home in Northern California with a one-way ticket to Anchorage, Alaska, arriving just in time to help celebrate my brother's twenty-first birthday.
He was striking... Tall and slender, with olive skin, glossy long hennaed curls, and piercing blue, kohl-lined eyes. He had just returned from Morocco, and still wore the dark wool mountain djellabas and capes of the Berbers. In a celebratory mood, my brother brought out a large glass jar packed full of a fragrant, dark amber jam, rolled two walnut-size balls of the gooey confection which he called "Mahjoun."
I still have a vivid memory of the first time I tasted Mahjoun, more than forty years ago... There were so many unfamiliar scents and flavors; the subtle sweetness of the honey and soft dried fruit combined perfectly with the salty crunch of the nuts and complex notes of floral-peppery spices... All blending perfectly with the psychoactive poetry of the savory confection called Mahjoun.
We hope you enjoy our adaptation of this one-thousand year old recipe;
slightly sweet, slightly salty and mysteriously aromatic