Hant - Recipes

All kinds of soup with bone broth — one spoonful that makes everything richer

A simple trick that takes any soup to the next level: add a few tablespoons of HANT bone broth at the end of the cooking time. Richer, more nourishing, and without losing any flavor.

Hant - Recipes

Turkish pilaf with bone broth — fluffy rice just like Grandma used to make

Classic Turkish pilaf, slow-cooked in HANT bone broth. Fluffy, fragrant, and packed with flavor — a simple side dish found on the table in every Turkish household.

Hant - Recipes

Creamy risotto with bone broth — an Italian classic, richer in flavor

A creamy risotto just like in Italy, slowly deglazed with HANT bone broth. The broth’s natural gelatin creates that signature silky texture—without cream, without shortcuts.

Hant - Recipes

Bolognese with bone broth — a richer, fuller classic

A traditional bolognese gains extra depth thanks to HANT bone broth and marrow fat. Full of flavor, creamy, and packed with nutrients — a family favorite that takes every pasta dish to the next level.

Hant - Recipes

Vegetable purée with bone broth — nutritious baby food or side dish

A velvety smooth vegetable purée enriched with bone broth and marrow fat. Packed with vitamins, minerals, and collagen — perfect for babies and as a side dish for adults.

Hant - Recipes

Stew with bone broth — a comforting meal for the whole family

A comforting stew with chicken, sweet potato, and broccoli, slowly cooked in HANT bone broth. Nutritious, mild in flavor, and suitable for the whole family—from babies aged 6 months and up to adults.

Hant - Recipes

Baba Ganoush Recipe (for 4 people)

A delicious, creamy baba ganoush made with pure Hant extra virgin olive oil Save this recipe for later and visit hant.be to discover our pure, organic olive oil. Baba Ganoush Recipe (serves 4): Ingredients: 2 medium eggplants ¼ cup tahini (about 60 ml) 3 tablespoons fresh lemon juice 2 tablespoons Hant extra virgin olive oil + extra for serving 1/2 clove of garlic ½ teaspoon sea salt Finely chopped fresh parsley (for garnish) Smoked paprika (for garnish) Optional: chili flakes Pita bread, to serve Instructions: Preheat the oven to 200°C. Pierce the eggplants with a fork and cut them in half. Score a diamond pattern into the flesh with a small knife. Sprinkle with salt and drizzle with Hant olive oil. Place the eggplants cut-side up on a baking sheet and bake until soft (about 30–40 minutes). Let it cool briefly, then scoop out the flesh. Place the eggplant flesh, tahini, lemon juice, olive oil, garlic and salt in a food processor. Blend until smooth and creamy. Scoop the baba ganoush into a bowl and garnish with extra Hant olive oil, parsley, smoked paprika and optional chili flakes. Serve with warm pita bread. View this post on Instagram A post shared by HANT | Bone Broth & Natural Foods (@hant.be)