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followers
576K
impressions
30.2M
likes
820K
comments
35.6K
posts
122
engagement
2.75%
emv
$853K
Average per post
247K

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PB&J donut holes come together in under 10 minutes. They’re stuffed with peanut butter, then tossed in @mccormickspice McCormick Flavor of the Year Black Currant Finishing Sugar for a tart-sweet berry finish. #ad #McCormickpartner The start of a new school year hits differently as a father. New routines, big feelings, and little treats waiting at home. A sweet little way to celebrate a fresh start. YASSS! Comment “Donuts” and I’ll send you the recipe!
4.31M
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2mo ago
bengingi
PB&J donut holes come together in under 10 minutes. They’re stuffed with peanut butter, then tossed in @mccormickspice McCormick Flavor of the Year Black Currant Finishing Sugar for a tart-sweet berry finish. #ad #McCormickpartner The start of a new school year hits differently as a father. New routines, big feelings, and little treats waiting at home. A sweet little way to celebrate a fresh start. YASSS! Comment “Donuts” and I’ll send you the recipe!
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!
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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!
Whipped butter with apples and hot honey 🍯 I make it every year for my family to welcome apple season and Rosh Hashanah. This is your sign to make it too! Comment BUTTER and I’ll send you the recipe. YASSS!
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2mo ago
bengingi
Whipped butter with apples and hot honey 🍯 I make it every year for my family to welcome apple season and Rosh Hashanah. This is your sign to make it too! Comment BUTTER and I’ll send you the recipe. 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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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. YASSS!
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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. YASSS!
APPLE AND HONEY BAKLAVA! 🍎🍯 In our tradition, baklava is a festive dessert we make for special occasions, and the Jewish New Year is the perfect time to make it! I had the pleasure of making this beautiful and delicious baklava with the talented Ben @bengingi 🤍 You can also use vegan butter or neutral oil to make it dairy-free! Shana Tova U’metuka! Recipe In the first comment 👇 . בקלאוות תפוחים ודבש! מתכון בתגובות . #baklava #honey #apple #roshhashana
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bengingi
APPLE AND HONEY BAKLAVA! 🍎🍯 In our tradition, baklava is a festive dessert we make for special occasions, and the Jewish New Year is the perfect time to make it! I had the pleasure of making this beautiful and delicious baklava with the talented Ben @bengingi 🤍 You can also use vegan butter or neutral oil to make it dairy-free! Shana Tova U’metuka! Recipe In the first comment 👇 . בקלאוות תפוחים ודבש! מתכון בתגובות . #baklava #honey #apple #roshhashana
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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6mo 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.
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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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 🇫🇷🧅🍲
I’ve been craving a tuna melt all week. Just not the canned kind. Fresh tuna. Good olive oil. Thyme, orange peel, chili. Capers, crunchy celery, Calabrian chili. All piled onto an open-faced bagel with plenty of melty cheese. Of course. Stupid simple. Unreasonably good. Comment TUNA and I’ll send you the recipe (FREE!) YASSS!
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1mo ago
bengingi
I’ve been craving a tuna melt all week. Just not the canned kind. Fresh tuna. Good olive oil. Thyme, orange peel, chili. Capers, crunchy celery, Calabrian chili. All piled onto an open-faced bagel with plenty of melty cheese. Of course. Stupid simple. Unreasonably good. Comment TUNA and I’ll send you the recipe (FREE!) YASSS!
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!
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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!
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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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!
Fridays are for challah, schnitzel, and one seriously stacked sandwich! Crispy schnitzel, fried eggplant, fresh salad, spicy matbucha, my grandpa’s pickles, and tahini, all packed into my homemade mini sesame challah. Comment “FRIDAY” and I’ll send you the recipe! YASSS!
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bengingi
Fridays are for challah, schnitzel, and one seriously stacked sandwich! Crispy schnitzel, fried eggplant, fresh salad, spicy matbucha, my grandpa’s pickles, and tahini, all packed into my homemade mini sesame challah. Comment “FRIDAY” and I’ll send you the recipe! 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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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.
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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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!
Favorite spots, favorite people!!!
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3mo ago
bengingi
Favorite spots, favorite people!!!
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
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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
Making the s’mores pop tart the way it should’ve been in the beginning. Comment “s’mores”, and we’ll dm the recipe to you!
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bengingi
Making the s’mores pop tart the way it should’ve been in the beginning. Comment “s’mores”, and we’ll dm the recipe to you!
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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11mo ago
bengingi
NO JUDGEMENTS HERE, BUT THIS IS BEN’S ONLY RIGHT WAY TO EAT A BUREKA. HOW DO YOU EAT YOUR BUREKA? 🫣
CAESAR DIPPING PLATE!!! A literal plate of all the components of caesar dressing, ready to be swirled and swooped by chunks of bread (homemade by @bengingi ofc)!! Barely a Recipe: 1/2 cup olive oil 8 cloves garlic confit 1 lemon, zested and juiced 4 anchovies filets 2 teaspoons Worcestershire sauce 1/2 cup grated Parmesan 2 tablespoons minced fresh chives 1 large egg yolk S&P Honestly may be our new fav way to start any meal!
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bengingi
CAESAR DIPPING PLATE!!! A literal plate of all the components of caesar dressing, ready to be swirled and swooped by chunks of bread (homemade by @bengingi ofc)!! Barely a Recipe: 1/2 cup olive oil 8 cloves garlic confit 1 lemon, zested and juiced 4 anchovies filets 2 teaspoons Worcestershire sauce 1/2 cup grated Parmesan 2 tablespoons minced fresh chives 1 large egg yolk S&P Honestly may be our new fav way to start any meal!

Ben Siman Tov (@bengingi) Instagram Stats & Analytics

Ben Siman Tov (@bengingi) has 576K Instagram followers with a 2.75% engagement rate over the past 12 months. Across 122 posts, Ben Siman Tov received 820K total likes and 30.2M impressions, averaging 6.72K likes per post. This page tracks Ben Siman Tov's performance metrics, top content, and engagement trends — updated daily. To benchmark @bengingi against other accounts, use Socialpruf's Instagram competitor analysis tool.

Ben Siman Tov (@bengingi) Instagram Analytics FAQ

How many Instagram followers does Ben Siman Tov have?+
Ben Siman Tov (@bengingi) has 576K Instagram followers as of November 2026.
What is Ben Siman Tov's Instagram engagement rate?+
Ben Siman Tov's Instagram engagement rate is 2.75% over the last 12 months, based on 122 posts.
How many likes does Ben Siman Tov get on Instagram?+
Ben Siman Tov received 820K total likes across 122 posts in the last 12 months, averaging 6.72K likes per post.
How many Instagram impressions does Ben Siman Tov get?+
Ben Siman Tov's Instagram content generated 30.2M total impressions over the last 12 months.
Can I compare Ben Siman Tov with other Instagram accounts?+
Yes. Add @bengingi to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.