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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.