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Thank you for your interest in Brooklyn Sesame. Please contact us for more information regarding wholesale orders, media relations, or any other inquiries. We also love hearingfeedback from our customers, so drop us a line and let us know what you think.

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480 Clinton Avenue
Brooklyn, NY, 11238
United States

Brooklyn Sesame is committed to producing high-quality, artisanal products using only the finest ingredients. We believe in indulging while maximizing nutrition with the finest quality of ingredients and our healthy and nutritious halva spreads are the proof… We use no preservatives, no coloring and no artificial flavors – just lots of love!


We are constantly experimenting in the kitchen, so watch this space for more tasty, healthy, all-natural creations.


Halvanized Lamb Stew

shahar shamir

Lamb Stew with Dates & Black Caraway Halva Spread

Photo by Leah Keonig

Photo by Leah Keonig

All it takes is a couple of spoonfuls of black caraway-infused halva spread to transform a flavorful lamb stew into something otherworldly. This dish is perfect for the holiday table, or any cool autumn evening.

Serves 6-8

3 tablespoons extra-virgin olive oil, divided
3 pounds lamb stew meat, cut into 1 1/2-inch cubes 2 yellow onions, finely chopped
2 carrots, peeled and chopped,
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1/4 teaspoon crushed red
pepper flakes, or more to taste
1/2 cup dry white or red wine
1 1/2 cups beef or vegetable
1 14 oz can diced tomatoes, with
their juice
1/4 cup chopped dried dates
3 tablespoons Brooklyn Sesame
Halva Spread with Black
Caraway Seeds
kosher salt and freshly ground
black pepper
Finely chopped fresh parsley, for serving

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot set over medium- high heat. Working in batches (do not crowd the pan), add the lamb cubes and sear, turning with tongs, until well-browned on all sides. Transfer browned lamb to a plate and set aside. Add remaining tablespoon of oil to the pot, then add onions, carrots, if using, and a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 5-10 minutes. Add the garlic, cumin, and red pepper flakes and continue cooking, stirring constantly, until fragrant, 1-2 minutes.

2. Add the meat back to the pot along with the wine, stock, and tomatoes; bring mixture to a simmer, then reduce heat to low, cover, and cook, stirring occasionally, until meat is cooked through, about 1 hour. Stir in the dates and Halva Spread, turn heat up to medium-low, and continue cooking, uncovered and stirring occasionally, until fruit softens and the stew thickens slightly, about 5 minutes. (It will continue to thicken as it cools.) Season with salt and pepper to taste. To serve, transfer stew to a shallow bowl, sprinkle with parsley.


Apple Halva Baklava

shahar shamir

Apple and Coconut Halva Baklava Tarts

Photo by Leah Keonig

Photo by Leah Keonig

A touch of coconut halva spread and brown sugar sweetened apples dress up these crunchy, individually-sized baklava tarts – which are the perfect end to a Rosh Hashanah meal. Serve them warm or at room temperature with dairy or coconut milk-based ice cream, or freshly whipped cream on the side.

Serves 6-8

1 small Granny Smith apple, peeled, cored, and finely chopped
zest of 1 lemon
1 tablespoon fresh lemon juice

1/3 cup packed light brown sugar 1/2 cup finely chopped pistachios 1/2 cup finely chopped walnuts
1 teaspoon cinnamon

1/4 teaspoon cardamom
6 sheets thawed filo dough
6 tablespoons unsalted butter, melted (or substitute vegetable or coconut oil)
1/4 cup Brooklyn Sesame Halva Spread with Toasted Coconut, divided
Honey, for drizzling

1. Preheat the oven to 400 degrees and set aside a 12-cup muffin tin.
2. In a bowl, stir together the apple, lemon zest, lemon juice, and brown sugar; let stand for 10

minutes until it gets juicy. Stir in the pistachios, walnuts, cinnamon, and cardamom.

3. Place 1 sheet of filo dough on a cutting board (cover the remaining sheets with a damp towel so they do not dry out), and gently brush all over with the melted butter. Place a second sheet on top of the first and continue in this fashion, alternating brushing with butter and stacking filo sheets until there are 6 layers. Use a sharp knife to cut the filo sheet into 12 squares. Arrange 1 square into each well of the muffin tin, pressing it into the bottom and sides.

4. Spoon 1 teaspoon of Halva Spread into the bottom of each cup, then fill two-thirds of the way with the apple-nut mixture. Brush edges of each pastry with a little more melted butter; bake until the pastry is golden, 15-20 minutes. Let cool for 10 minutes in the tin, then carefully remove tarts to a wire rack. Just before serving, drizzle each tart with a little honey.

Halva Spread in Salad Dressing

shahar shamir

Kale-Pomegranate Salad with Sesame Halva Dressing

Photo by Leah Keonig

Photo by Leah Keonig

Kale salads are everywhere these days but this one, which uses tender baby kale leaves, is particularly tasty. Studded with apple and pomegranate seeds, and drizzled with a tangy- sweet halva spread dressing, it brings together the best flavors of fall to the Rosh Hashanah table.

Serves 6-8

For the salad:
1 5 oz container of baby kale (about 6 cups)
1 small bulb fennel, halved, cored, and thinly sliced
1/2 cup fresh pomegranate seeds (from about half a pomegranate) 1 small Granny Smith apple, peeled, quartered, cored, and cut into thin wedges
1/3 cup sliced almonds, toasted 1/3 cup packed fresh mint leaves, torn or roughly chopped

For the dressing:
1/2 cup Brooklyn Sesame Halva Spread with Roasted Sesame Seeds 3 tablespoons fresh lemon juice
1 teaspoon apple cider vinegar
1 tablespoon extra-virgin olive oil
1 large garlic clove, pushed through a press
1/3 cup water, or more if needed
1/4 teaspoon salt, or more to taste
freshly ground black pepper

1. Whisk together the Halva Spread, lemon juice, cider vinegar, olive oil, garlic, 1/3 cup water, 1/4 teaspoon of salt and a generous amount of black pepper in a small bowl. Taste and add additional salt if desired. If the mixture is too thick (it should pour easily, but not look watery), whisk in more water, 1 tablespoon at a time until the desired consistency is reached. The dressing can be made up to 1 day in advance and stored, covered, in the fridge. If it thickens overnight, stir in a little more water.

2. Combine the kale, apple, fennel, pomegranate seeds, almonds, and mint leaves in a large bowl, and toss to combine. To serve: dived salad on to individual plates and drizzle with desired amount of dressing.