How is Moroccan hash actually made? This documentary goes straight into the production chain — from dried plant to finished block. No tourist perspective, no staging. Just the process as it has been practiced for generations in Ketama.
The Sieving: Heart of Hash Production
After harvest, plants go onto traditional wooden-frame sieves. Through rhythmic rubbing and shaking, the trichome powder — kief — separates from the plant material. What falls through the finest first sieve is the premium product: clean, concentrated, aromatic.
Quality Grades
Ketama hash is classified by sieve pass. First sieve: light golden-brown, almost powdery, very pure. Second and third: darker, more plant material, cheaper. Local farmers know the difference — and so do buyers.
Pressing and Forming
The dried kief is pressed into slabs or blocks. Either by hand — body heat is enough — or with simple wooden presses. The characteristic pattern on the outside comes from the cloth the block is wrapped in during pressing.
What You See in the Video
Complete production sequence from raw harvest to finished hash block. The farmer explains each step in Arabic; the footage speaks for itself. No glamour — craft, focus, tradition.
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