These classic, easy-to-make edibles are a Persian mix of dates, nuts, spices and hash.
1 teaspoon of saltIn an oven or on a stovetop, combine your hash and butter and cook at around 250 degrees or medium heat for about twenty minutes, stirring occasionally.Dice the figs and dates. If you have a food processor, use it to grind the nuts — but a sharp blade and some elbow grease will work, too. Set aside 1/3 of ground nut mix for later.Remove the hash butter and pour it in a medium saucepan over low heat, then add the flour. Whisk the mixture while it simmers for about five minutes.
Add more flour, fruit and/or spices if it feels too soupy, but continue taste-testing to make sure the majoun doesn't get too zesty.Remove the mixture from the fridge, and roll it into balls: fourteen single-serving portions. Rub the majoun balls in the remaining nut mix. Keep the majoun in the fridge for a couple of weeks, or freeze it for a rainy day., it has been defined as the free, independent voice of Denver, and we'd like to keep it that way.
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