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.