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27.6M
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884K
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19.2K
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I’m obsessed with snickers bars, but I had no idea how easy it is to make them at home. Minimal mess, just a few minutes, and boom- gluten-free, Passover friendly, epic goodness! Dipped in chocolate for that classic vibe, but I left some ‘naked,’ and let me tell you, they were still absolute fire! Full recipe “homemade snickers bar” is on my website bengingi.com :) YASSS!
2.78M
122K
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2mo ago
bengingi
I’m obsessed with snickers bars, but I had no idea how easy it is to make them at home. Minimal mess, just a few minutes, and boom- gluten-free, Passover friendly, epic goodness! Dipped in chocolate for that classic vibe, but I left some ‘naked,’ and let me tell you, they were still absolute fire! Full recipe “homemade snickers bar” is on my website bengingi.com :) YASSS!
Plate should be small like your male ego (should be) @eatsmallplates LINK FOR COOKBOOK IN BIO #comedyreels #datinginnyc #cookwithme #nycprivatechef #nyccomedy #comedyreels #datingstorytime
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8mo ago
bengingi
Plate should be small like your male ego (should be) @eatsmallplates LINK FOR COOKBOOK IN BIO #comedyreels #datinginnyc #cookwithme #nycprivatechef #nyccomedy #comedyreels #datingstorytime
Once you master your homemade pita game, there’s no going back. Soft, chewy, puffed just right—and built to hold anything without falling apart. The best pita of your life? It’s in our cookbook EAT SMALL PLATES. We gave it a full step-by-step double spread so you can finally nail it. Comment BOOK and I’ll send you a link to preorder your copy so you can finally get your pita right! Fill it with whatever you want—but this egg salad? Creamy, tangy, Tabasco’d. We can’t stop eating it. YASSS!
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10mo ago
bengingi
Once you master your homemade pita game, there’s no going back. Soft, chewy, puffed just right—and built to hold anything without falling apart. The best pita of your life? It’s in our cookbook EAT SMALL PLATES. We gave it a full step-by-step double spread so you can finally nail it. Comment BOOK and I’ll send you a link to preorder your copy so you can finally get your pita right! Fill it with whatever you want—but this egg salad? Creamy, tangy, Tabasco’d. We can’t stop eating it. YASSS!
Shakshuka Pizza. Used quail eggs to make the eggs fit better on the pizza. Full recipe on @bengingi newsletter. Link in his bio. https://open.substack.com/pub/yasssletter #pizza #asmr #recipeidea #shakshuka
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2mo ago
bengingi
Shakshuka Pizza. Used quail eggs to make the eggs fit better on the pizza. Full recipe on @bengingi newsletter. Link in his bio. https://open.substack.com/pub/yasssletter #pizza #asmr #recipeidea #shakshuka
I accidentally made the perfect toast, HONEY BUTTER TOAST. My ladies favorite foods, just like me, are freshly baked bread, butter, and honey. All I needed in life was to combine them all together into this recipe. Of course I had to make the bread myself- Japanese milk bread, or shokupan in its original name. Slice it thick, about 1.5 to 2 inches. Brush every side generously with brown sugar, honey, and @organicvalley butter. Bake until deeply golden and caramelized. Serve it warm with whipped cream and a drizzle of caramel sauce and wow. Crispy edges, soft center, pure comfort. If you have the time, make the bread yourself. It is so worth it. The shokupan recipe is up on my website too. Recipe- Ingredients: - 4 two inches thick shokupan/brioche bread - 113 gr butter, soften - 110 gr brown sugar - 60 gr honey - 3 gr salt - Whipped cream (for serving) - Caramel sauce (for serving) Method: - Preheat your oven to 380F or 190C. - Slice your shokupan/brioche bread into 2 inches thick slices. - Cut off the crust. - In a bowl combine honey, butter, brown sugar and salt until smooth. - Gently brush each slice with the honey butter evenly on all sides. - Place on a baking tray lined with a parchment paper. - Bake for 8 minutes, gently flip them, and bake for additional 8 minutes. - Remove from the oven and let it rest for 15 minutes. - Whip cream and serve with the honey butter toast, drizzle a caramel sauce on top! YASSS!
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4mo ago
bengingi
I accidentally made the perfect toast, HONEY BUTTER TOAST. My ladies favorite foods, just like me, are freshly baked bread, butter, and honey. All I needed in life was to combine them all together into this recipe. Of course I had to make the bread myself- Japanese milk bread, or shokupan in its original name. Slice it thick, about 1.5 to 2 inches. Brush every side generously with brown sugar, honey, and @organicvalley butter. Bake until deeply golden and caramelized. Serve it warm with whipped cream and a drizzle of caramel sauce and wow. Crispy edges, soft center, pure comfort. If you have the time, make the bread yourself. It is so worth it. The shokupan recipe is up on my website too. Recipe- Ingredients: - 4 two inches thick shokupan/brioche bread - 113 gr butter, soften - 110 gr brown sugar - 60 gr honey - 3 gr salt - Whipped cream (for serving) - Caramel sauce (for serving) Method: - Preheat your oven to 380F or 190C. - Slice your shokupan/brioche bread into 2 inches thick slices. - Cut off the crust. - In a bowl combine honey, butter, brown sugar and salt until smooth. - Gently brush each slice with the honey butter evenly on all sides. - Place on a baking tray lined with a parchment paper. - Bake for 8 minutes, gently flip them, and bake for additional 8 minutes. - Remove from the oven and let it rest for 15 minutes. - Whip cream and serve with the honey butter toast, drizzle a caramel sauce on top! YASSS!
Growing up, my mom always made sure we had a cake to kick off the weekend. Cake is love in our family- breakfast with coffee, snack with tea, dessert after dinner, or a late-night bite 🤭 This one’s a cinnamon-cocoa babka soaked in rose water lemon zest syrup… and tomorrow, it’s becoming French toast. Full recipe on BenGingi.com YASSS!
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bengingi
Growing up, my mom always made sure we had a cake to kick off the weekend. Cake is love in our family- breakfast with coffee, snack with tea, dessert after dinner, or a late-night bite 🤭 This one’s a cinnamon-cocoa babka soaked in rose water lemon zest syrup… and tomorrow, it’s becoming French toast. Full recipe on BenGingi.com YASSS!
FRENCH ONION SOUP BUREKA WITH CACIO E PEPE DIP AND GARLIC CONFIT. ❗️ DROPPING AT 10AM 12/11 ❗️ WHEN IT GETS COLD, WE TURN SOUPS INTO BUREKAS 🇫🇷🧅🍲
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5mo ago
bengingi
FRENCH ONION SOUP BUREKA WITH CACIO E PEPE DIP AND GARLIC CONFIT. ❗️ DROPPING AT 10AM 12/11 ❗️ WHEN IT GETS COLD, WE TURN SOUPS INTO BUREKAS 🇫🇷🧅🍲
apartment cafe: tea-flavored high tea 🫖🧋☕️
 you can find my full recipes on my substack for free. the link is in my bio ❤️ this apartment cafe wouldn’t be possible without these amazing individuals: @iloafyoubychristine - cohost, sourdough cucumber tea sandwiches, matcha chocolate biscotti @bengingi & @chefzikki - chocolate rugelach, date-stuffed ma’amoul both from their upcoming cookbook “Eat Small Plates” (out for pre-order) @atinykitchen: raspberry hibiscus lamingtons @thepancakeprincess - earl grey corn tea cakes @thedeeperlivingeats - golden oat chai custard sandwich cookies, sencha milanos, chocolate assam rhubarb linzer cookies @danabydana - black tea canelé @eatingalonediaries - vlog/eating . . . . #ryannordheimer #viral #apartmentcafe #cafe #aesthetic #coffee #tea #afternoontea #newyorkfood #matcha #nyc #newyork #boba #nyccooking #creampuff #nycfoodie #nycfood #earlgrey #brunch #bakery #bubbletea #cake #cookie #sandwich #summer #summerfood #britishfood
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9mo ago
bengingi
apartment cafe: tea-flavored high tea 🫖🧋☕️
 you can find my full recipes on my substack for free. the link is in my bio ❤️ this apartment cafe wouldn’t be possible without these amazing individuals: @iloafyoubychristine - cohost, sourdough cucumber tea sandwiches, matcha chocolate biscotti @bengingi & @chefzikki - chocolate rugelach, date-stuffed ma’amoul both from their upcoming cookbook “Eat Small Plates” (out for pre-order) @atinykitchen: raspberry hibiscus lamingtons @thepancakeprincess - earl grey corn tea cakes @thedeeperlivingeats - golden oat chai custard sandwich cookies, sencha milanos, chocolate assam rhubarb linzer cookies @danabydana - black tea canelé @eatingalonediaries - vlog/eating . . . . #ryannordheimer #viral #apartmentcafe #cafe #aesthetic #coffee #tea #afternoontea #newyorkfood #matcha #nyc #newyork #boba #nyccooking #creampuff #nycfoodie #nycfood #earlgrey #brunch #bakery #bubbletea #cake #cookie #sandwich #summer #summerfood #britishfood
Eat Small Plates - out now!
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8mo ago
bengingi
Eat Small Plates - out now!
If quiche and spanakopita had a springtime love child, this would be it 🫶🏼 This asparagus filo rose quiche is somewhere between a savory pie and a baked pasta rose. No cooking the asparagus, no dough making, just assembling everything and letting the oven do its thing. The filo gets perfectly crispy on the outside, the center stays creamy, and I used my go-to @organicvalley butter, cheddar, eggs, and cream because recipes like this really depend on good ingredients doing their thing. Serve it with a big lemony arugula salad and try not to eat half the pan standing over the counter before everyone even sits down. Couldn’t be me. YASSS! Ingredients- For the filo rolls: 12 filo sheets 40-50 asparagus, peeled 2/3 from the bottom 1 leek, thinly sliced 1 bunch of scallions, thinly sliced 113 gr @organicvalley raw sharp cheddar, grated 113 gr @organicvalley salted butter, melted For the batter: 350 gr @organicvalley heavy cream 50 gr yogurt 2 @organicvalley pasture raised eggs 2 tbsp flour 1 tbsp pecorino romano Salt and black pepper For serving: Pecorino romano EVOO Aurgula salad Method- 1. Preheat your oven to 420°F / 215°C. 2. Place 2 filo sheets on a cutting board and brush with melted butter. Arrange 1/3 of the asparagus, sprinkle 1/3 of the leeks and scallions, and grate 1/3 of the cheddar on top. Cover with 2 more filo sheets, brush with melted butter, and roll into a thick log. Repeat twice with the remaining ingredients. 3. For the batter, mix all ingredients in a bowl until combined. 4. Cut the rolls into 3–4 inch pieces and shape into roses. 5. Arrange the roses tightly in a 9-inch springform pan. 6. Slowly pour the batter over the roses. 7. Bake for 25–30 minutes. 8. Remove from the oven and let the quiche rest in the pan for 20 minutes before cutting and serving.
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2w ago
bengingi
If quiche and spanakopita had a springtime love child, this would be it 🫶🏼 This asparagus filo rose quiche is somewhere between a savory pie and a baked pasta rose. No cooking the asparagus, no dough making, just assembling everything and letting the oven do its thing. The filo gets perfectly crispy on the outside, the center stays creamy, and I used my go-to @organicvalley butter, cheddar, eggs, and cream because recipes like this really depend on good ingredients doing their thing. Serve it with a big lemony arugula salad and try not to eat half the pan standing over the counter before everyone even sits down. Couldn’t be me. YASSS! Ingredients- For the filo rolls: 12 filo sheets 40-50 asparagus, peeled 2/3 from the bottom 1 leek, thinly sliced 1 bunch of scallions, thinly sliced 113 gr @organicvalley raw sharp cheddar, grated 113 gr @organicvalley salted butter, melted For the batter: 350 gr @organicvalley heavy cream 50 gr yogurt 2 @organicvalley pasture raised eggs 2 tbsp flour 1 tbsp pecorino romano Salt and black pepper For serving: Pecorino romano EVOO Aurgula salad Method- 1. Preheat your oven to 420°F / 215°C. 2. Place 2 filo sheets on a cutting board and brush with melted butter. Arrange 1/3 of the asparagus, sprinkle 1/3 of the leeks and scallions, and grate 1/3 of the cheddar on top. Cover with 2 more filo sheets, brush with melted butter, and roll into a thick log. Repeat twice with the remaining ingredients. 3. For the batter, mix all ingredients in a bowl until combined. 4. Cut the rolls into 3–4 inch pieces and shape into roses. 5. Arrange the roses tightly in a 9-inch springform pan. 6. Slowly pour the batter over the roses. 7. Bake for 25–30 minutes. 8. Remove from the oven and let the quiche rest in the pan for 20 minutes before cutting and serving.
The BEST eggplant I’ve ever had 🤯🍆 To make the eggplant, you only need an eggplant and a gas stove or grill. THATS IT!! No oil or no salting and draining, and yet you get the most tender, sweet, and flavorful eggplant. It was honestly so good on its own, but once Ben added in some supporting actors it took it to the next level!! You can get all these recipes (and the most perfect fluffy pita recipe) in @bengingi & @chefzikki ‘s brand new cookbook Eat Small Plates!!! Preorder it now from the link in Ben’s bio ❤️🤌
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9mo ago
bengingi
The BEST eggplant I’ve ever had 🤯🍆 To make the eggplant, you only need an eggplant and a gas stove or grill. THATS IT!! No oil or no salting and draining, and yet you get the most tender, sweet, and flavorful eggplant. It was honestly so good on its own, but once Ben added in some supporting actors it took it to the next level!! You can get all these recipes (and the most perfect fluffy pita recipe) in @bengingi & @chefzikki ‘s brand new cookbook Eat Small Plates!!! Preorder it now from the link in Ben’s bio ❤️🤌
10 minutes. That’s all it takes. From the moment you think, “I need donuts!” to taking your first bite- no jokes, no stress. Welcome my quick sour cream donut holes tossed in blueberry sugar. They’re light, airy, and stunning- all thanks to sour cream, the secret hero that makes this batter come together in a sec. Your guests will think you’ve been prepping all day, but shhh… it’s our 10-minute secret. Full recipe is on BenGingi.com YASSS!
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5mo ago
bengingi
10 minutes. That’s all it takes. From the moment you think, “I need donuts!” to taking your first bite- no jokes, no stress. Welcome my quick sour cream donut holes tossed in blueberry sugar. They’re light, airy, and stunning- all thanks to sour cream, the secret hero that makes this batter come together in a sec. Your guests will think you’ve been prepping all day, but shhh… it’s our 10-minute secret. Full recipe is on BenGingi.com YASSS!
Didn’t see this coming, did ya? So beyond excited to keep growing. Love my ladies more than anything 🫶🏼
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9mo ago
bengingi
Didn’t see this coming, did ya? So beyond excited to keep growing. Love my ladies more than anything 🫶🏼
Crispy outside, soft like a cloud inside, baked in a pot… meet KUBANEH. Think if a croissant and challah had a baby! The dough is made with my favorite all purpose flour @bobsredmill and layered with butter and honey, shaped as roses, proofed to perfection, baking into golden swirls. I grew up around a lot of Yemenite families, and this bread always felt a little magical. So fun to make, perfect for your next Shabbat dinner or even a random midweek bake… in our house, it’s always on repeat. Ingredients- For the dough: - 500 gr all purpose flour - 325 gr water - 50 gr sugar - 10 gr dry yeast - 10 gr salt For the lamination: - 180 gr (1.5 sticks) butter, very soft - 25 gr honey - 5 gr salt For serving: - Freshly grated tomatoes - Schug Method- 1. In a stand mixer bowl, combine water, sugar, yeast, and flour. Knead for 12 minutes, then add the salt slowly and continue kneading until smooth and elastic. 2. Shape into a tight ball, cover, and let rise until doubled. 3. Keep whole for one large kubaneh, or divide into 2 for smaller ones. 4. On a lightly oiled surface, roll into a thin rectangle. 5. Mix butter, honey, and salt until smooth. Spread in a thin, even layer (divide if making two). 6. Roll into a tight log and cut into 2–3 inch pieces. 7. Arrange snug in a buttered pot, roses up (should fill about 1/3 before proofing). Cover and let rise until almost touching the lid. 8. Preheat oven to 340°F / 170°C. 9. When the dough nears the top, cover with lid, place on a tray, and bake for 50 minutes. 10. Remove lid and check color. If needed, bake a few more minutes uncovered until deep golden. 11. Remove from pot and cool slightly on a rack. 12. Serve warm with freshly grated tomatoes and schug. YASSS!
361K
12.5K
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1mo ago
bengingi
Crispy outside, soft like a cloud inside, baked in a pot… meet KUBANEH. Think if a croissant and challah had a baby! The dough is made with my favorite all purpose flour @bobsredmill and layered with butter and honey, shaped as roses, proofed to perfection, baking into golden swirls. I grew up around a lot of Yemenite families, and this bread always felt a little magical. So fun to make, perfect for your next Shabbat dinner or even a random midweek bake… in our house, it’s always on repeat. Ingredients- For the dough: - 500 gr all purpose flour - 325 gr water - 50 gr sugar - 10 gr dry yeast - 10 gr salt For the lamination: - 180 gr (1.5 sticks) butter, very soft - 25 gr honey - 5 gr salt For serving: - Freshly grated tomatoes - Schug Method- 1. In a stand mixer bowl, combine water, sugar, yeast, and flour. Knead for 12 minutes, then add the salt slowly and continue kneading until smooth and elastic. 2. Shape into a tight ball, cover, and let rise until doubled. 3. Keep whole for one large kubaneh, or divide into 2 for smaller ones. 4. On a lightly oiled surface, roll into a thin rectangle. 5. Mix butter, honey, and salt until smooth. Spread in a thin, even layer (divide if making two). 6. Roll into a tight log and cut into 2–3 inch pieces. 7. Arrange snug in a buttered pot, roses up (should fill about 1/3 before proofing). Cover and let rise until almost touching the lid. 8. Preheat oven to 340°F / 170°C. 9. When the dough nears the top, cover with lid, place on a tray, and bake for 50 minutes. 10. Remove lid and check color. If needed, bake a few more minutes uncovered until deep golden. 11. Remove from pot and cool slightly on a rack. 12. Serve warm with freshly grated tomatoes and schug. YASSS!
My brother and king of baking @bengingi came over to teach me how to make Malawach so that I can have “home in a bite” whenever I want! It’s very easy and so much fun to make. Don’t forget the grated tomato, schug and soft boiled eggs for the most amazing breakfast wrap ever. We love you ❤️ Full recipe is on his website :)
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bengingi
My brother and king of baking @bengingi came over to teach me how to make Malawach so that I can have “home in a bite” whenever I want! It’s very easy and so much fun to make. Don’t forget the grated tomato, schug and soft boiled eggs for the most amazing breakfast wrap ever. We love you ❤️ Full recipe is on his website :)
PASSOVER CEREAL!!! A new matzo recipe to start your day on the sweetest note! Matzo Cinni-minis 2 sheet matzo, crumbled 4 tablespoons unsalted butter, melted 1 teaspoon ground cinnamon Pinch kosher salt 1/4 cup granulated sugar, divided 1. Preheat the oven to 375°F. Line a sheet pan with parchment paper. 2. In a bowl, toss the matzo with the butter, cinnamon, and salt, then sprinkle on 3 tablespoons of the sugar and toss to coat. Spread in an even layer on the prepared pan. 3. Bake for 12-14 minutes until golden and crisp. While hot, toss with the remaining tablespoon of sugar. 4. Divide between bowls, then serve with milk.
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2mo ago
bengingi
PASSOVER CEREAL!!! A new matzo recipe to start your day on the sweetest note! Matzo Cinni-minis 2 sheet matzo, crumbled 4 tablespoons unsalted butter, melted 1 teaspoon ground cinnamon Pinch kosher salt 1/4 cup granulated sugar, divided 1. Preheat the oven to 375°F. Line a sheet pan with parchment paper. 2. In a bowl, toss the matzo with the butter, cinnamon, and salt, then sprinkle on 3 tablespoons of the sugar and toss to coat. Spread in an even layer on the prepared pan. 3. Bake for 12-14 minutes until golden and crisp. While hot, toss with the remaining tablespoon of sugar. 4. Divide between bowls, then serve with milk.
Moroccan lamb cigars. Filo dough sounds intimidating—but it’s surprisingly easy, takes minutes to make, and can do so much. One of my favorite ways to use it? These crispy, flavor-packed Moroccan lamb cigars. The filling is rich with ground lamb, warm spices, caramelized onions, herbs, pistachios, and a spoonful of my homemade harissa for that spicy edge. I fry them twice (sometimes three times) for an ultra-crunchy bite that’s totally addictive. Serve with tahini, a squeeze of lemon, and chopped parsley to make every bite hit just right. Full recipe on my site 👉🏼 BenGingi.com YASSS!
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11mo ago
bengingi
Moroccan lamb cigars. Filo dough sounds intimidating—but it’s surprisingly easy, takes minutes to make, and can do so much. One of my favorite ways to use it? These crispy, flavor-packed Moroccan lamb cigars. The filling is rich with ground lamb, warm spices, caramelized onions, herbs, pistachios, and a spoonful of my homemade harissa for that spicy edge. I fry them twice (sometimes three times) for an ultra-crunchy bite that’s totally addictive. Serve with tahini, a squeeze of lemon, and chopped parsley to make every bite hit just right. Full recipe on my site 👉🏼 BenGingi.com YASSS!
Father of TWO LADIES! We just had our second daughter born this weekend. I cannot express in words how much I admire my wife Zikki. She fought so hard for the birth she wanted. On her own time, no epidural, just pushed life out of her. Like the first birth, I was there every single moment of the process. We did it the exact way Zikki wished for. It was the most beautiful moment of my life. Seeing a woman giving birth is something that is impossible for a man to truly understand. The power of women to go through pregnancy for 9 months and then have the strength to push a baby into this world is something I’d never be able to do. Seeing my older daughter being so helpful, understanding, loving, and not jealous at all makes my heart explode with joy. Of course it will change, but that’s the magic of it. Building my family is the most important thing in my life, and having my girls with me is the greatest gift in the world. I truly have no words to explain how happy I feel and how much this is exactly what I always wanted and wished for. Love love love. Women, you rock. #girlsdad
341K
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4mo ago
bengingi
Father of TWO LADIES! We just had our second daughter born this weekend. I cannot express in words how much I admire my wife Zikki. She fought so hard for the birth she wanted. On her own time, no epidural, just pushed life out of her. Like the first birth, I was there every single moment of the process. We did it the exact way Zikki wished for. It was the most beautiful moment of my life. Seeing a woman giving birth is something that is impossible for a man to truly understand. The power of women to go through pregnancy for 9 months and then have the strength to push a baby into this world is something I’d never be able to do. Seeing my older daughter being so helpful, understanding, loving, and not jealous at all makes my heart explode with joy. Of course it will change, but that’s the magic of it. Building my family is the most important thing in my life, and having my girls with me is the greatest gift in the world. I truly have no words to explain how happy I feel and how much this is exactly what I always wanted and wished for. Love love love. Women, you rock. #girlsdad
NO JUDGEMENTS HERE, BUT THIS IS BEN’S ONLY RIGHT WAY TO EAT A BUREKA. HOW DO YOU EAT YOUR BUREKA? 🫣
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5mo ago
bengingi
NO JUDGEMENTS HERE, BUT THIS IS BEN’S ONLY RIGHT WAY TO EAT A BUREKA. HOW DO YOU EAT YOUR BUREKA? 🫣
Cancel the reservation for tomorrow, this is how you say “I love you” with food. Sometimes the move is steak frites at home. Thin, crispy fries. A perfectly seared steak. And that peppercorn sauce that makes everyone at the table go quiet- shallots, brandy, cream, and an unapologetic amount of crushed peppercorns. It’s classic, always fun, and way easier than people think. Feels like a Paris bistro, eats like a love language. Full recipe is on BenGingi.com YASSS!
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17.9K
180
3mo ago
bengingi
Cancel the reservation for tomorrow, this is how you say “I love you” with food. Sometimes the move is steak frites at home. Thin, crispy fries. A perfectly seared steak. And that peppercorn sauce that makes everyone at the table go quiet- shallots, brandy, cream, and an unapologetic amount of crushed peppercorns. It’s classic, always fun, and way easier than people think. Feels like a Paris bistro, eats like a love language. Full recipe is on BenGingi.com YASSS!

Ben Siman Tov (@bengingi) Instagram Stats & Analytics

Ben Siman Tov (@bengingi) has 574K Instagram followers with a 3.20% engagement rate over the past 12 months. Across 144 posts, Ben Siman Tov received 884K total likes and 24.8M impressions, averaging 6.14K likes per post. This page tracks Ben Siman Tov's performance metrics, top content, and engagement trends — updated daily.

Ben Siman Tov (@bengingi) Instagram Analytics FAQ

How many Instagram followers does Ben Siman Tov have?+
Ben Siman Tov (@bengingi) has 574K Instagram followers as of June 2026.
What is Ben Siman Tov's Instagram engagement rate?+
Ben Siman Tov's Instagram engagement rate is 3.20% over the last 12 months, based on 144 posts.
How many likes does Ben Siman Tov get on Instagram?+
Ben Siman Tov received 884K total likes across 144 posts in the last 12 months, averaging 6.14K likes per post.
How many Instagram impressions does Ben Siman Tov get?+
Ben Siman Tov's Instagram content generated 24.8M total impressions over the last 12 months.