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You don’t need a reservation—just a good pan and good taste. Sometimes the only answer is steak frites with creamy peppercorn sauce. Thin, crispy frites. A perfectly seared steak. And that dreamy sauce—brandy or cognac, cream, shallots, and a mountain of crushed peppercorns. I made it all with my full @HexClad lineup—pan, pot, knives, cutting board. I use HexClad daily for a reason: it performs like nothing else. When I care about the dish, this is what I reach for. Full recipe is on my website BenGingi.com YASSS!
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9mo ago
bengingi
You don’t need a reservation—just a good pan and good taste. Sometimes the only answer is steak frites with creamy peppercorn sauce. Thin, crispy frites. A perfectly seared steak. And that dreamy sauce—brandy or cognac, cream, shallots, and a mountain of crushed peppercorns. I made it all with my full @HexClad lineup—pan, pot, knives, cutting board. I use HexClad daily for a reason: it performs like nothing else. When I care about the dish, this is what I reach for. Full recipe is on my website BenGingi.com YASSS!
I think I accidentally made the perfect 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 @Organic Valley 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 5 minutes. - Whip cream and serve with the honey butter toast, drizzle a caramel sauce on top! YASSS!
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2mo ago
bengingi
I think I accidentally made the perfect 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 @Organic Valley 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 5 minutes. - Whip cream and serve with the honey butter toast, drizzle a caramel sauce on top! YASSS!
Some of you like your churros thick, I like mine thin and crispy. The only difference between the two is the size of the star tip on your piping bag. Choose the big tip for chewier churros, and the small for thin and crunchy. These churros are made with @Organic Valley butter, then dipped in a spicy chocolate ganache made with their heavy cream which is a dream. What’s your churros style? Full recipe is on my website BenGingi.com YASSS!
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bengingi
Some of you like your churros thick, I like mine thin and crispy. The only difference between the two is the size of the star tip on your piping bag. Choose the big tip for chewier churros, and the small for thin and crunchy. These churros are made with @Organic Valley butter, then dipped in a spicy chocolate ganache made with their heavy cream which is a dream. What’s your churros style? Full recipe is on my website BenGingi.com YASSS!
Garlic breath is part of the experience. When I lived in NYC, garlic knots were basically a food group. I live in Jersey now, but I still dream about pizza and warm garlic knots daily. So I made my own, using Gar-Leek, hybrid between garlic and leek, in addition to a regular garlic. Milder, fresher, greener. Baked these cuties in my @HexClad roasting pan, which is perfect for this kind of bake. No oiling the pan, no parchment paper, and the bottoms come out golden and crisp without burning. Fluffy inside, buttery outside, dangerously good straight from the oven. My wife and I inhaled everything in minutes, so double the recipe my guys. Full recipe on my website (Green Garlic Knots) YASSS
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2mo ago
bengingi
Garlic breath is part of the experience. When I lived in NYC, garlic knots were basically a food group. I live in Jersey now, but I still dream about pizza and warm garlic knots daily. So I made my own, using Gar-Leek, hybrid between garlic and leek, in addition to a regular garlic. Milder, fresher, greener. Baked these cuties in my @HexClad roasting pan, which is perfect for this kind of bake. No oiling the pan, no parchment paper, and the bottoms come out golden and crisp without burning. Fluffy inside, buttery outside, dangerously good straight from the oven. My wife and I inhaled everything in minutes, so double the recipe my guys. Full recipe on my website (Green Garlic Knots) YASSS
My childhood has a flavor, and it’s choco-vanilla. Birthday cakes. Late-night pudding cup. And of course, ice cream sandwiches. Nostalgia hit me hard the other day and I found myself craving this old school combo. BUT in a DONUT! With sufganiyot season here and ready to steal the show… this flavor combo is instant smile material. Vanilla pastry cream inside. Chocolate hazelnut spread inside. The combo is pure fun. For this recipe, I pulled out my @HexClad favorite tools: I used my 1-qt pot for the pastry cream and fried the donuts in my 3-qt pot (Pro Tip: use a slightly smaller pot than you think you need for frying to prevent wasting oil). To serve them, I used one of my new Hexclad favorites- the small roasting pan, love this guy! Full recipe is on my website BenGingi.com YASSS!
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bengingi
My childhood has a flavor, and it’s choco-vanilla. Birthday cakes. Late-night pudding cup. And of course, ice cream sandwiches. Nostalgia hit me hard the other day and I found myself craving this old school combo. BUT in a DONUT! With sufganiyot season here and ready to steal the show… this flavor combo is instant smile material. Vanilla pastry cream inside. Chocolate hazelnut spread inside. The combo is pure fun. For this recipe, I pulled out my @HexClad favorite tools: I used my 1-qt pot for the pastry cream and fried the donuts in my 3-qt pot (Pro Tip: use a slightly smaller pot than you think you need for frying to prevent wasting oil). To serve them, I used one of my new Hexclad favorites- the small roasting pan, love this guy! Full recipe is on my website BenGingi.com YASSS!
I know, I know—it’s way easier to just crack open a can of tuna and make a tuna melt. But trust me, Gingis, making confit tuna from scratch? It’s not just easy—it’s 10,000 times more delicious. All you need is a beautiful piece of fresh tuna, your favorite seasonings, and of course @Graza Sizzle … the EVOO 🐐. After confiting the tuna, I break it into nice, chunky pieces in a bowl, then mix in tons of celery, capers, and this time, Calabrian chilies. Pile all that sexiness onto a fresh bagel, top it with a slice of cheese, and broil to perfection. Enjoy the best tuna melt of your life—and thank me later! Full recipe is on BenGingi.com YASSS!
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bengingi
I know, I know—it’s way easier to just crack open a can of tuna and make a tuna melt. But trust me, Gingis, making confit tuna from scratch? It’s not just easy—it’s 10,000 times more delicious. All you need is a beautiful piece of fresh tuna, your favorite seasonings, and of course @Graza Sizzle … the EVOO 🐐. After confiting the tuna, I break it into nice, chunky pieces in a bowl, then mix in tons of celery, capers, and this time, Calabrian chilies. Pile all that sexiness onto a fresh bagel, top it with a slice of cheese, and broil to perfection. Enjoy the best tuna melt of your life—and thank me later! Full recipe is on BenGingi.com YASSS!
It’s @BenGingi’s world & we’re just eating in it. @Ryan Nordheimer @Chef Priyanka | Eco-Chef 🌶️♻️
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bengingi
It’s @BenGingi’s world & we’re just eating in it. @Ryan Nordheimer @Chef Priyanka | Eco-Chef 🌶️♻️
My wife gives me a hard time about the sweets I sneak in late at night... and then always joins me. I understand her concern (makes sense), but cake is the taste of life. I grew up in a home where cake was part of the day, and a little sweet treat waiting in the fridge can truly turn your whole mood around. And this cake? I’m obsessed. Clean layers, perfect corners, bright raspberry jam on top, and I used the new cake flour by @Bob’s Red Mill to get that ultra soft crumb. This Tres Leches is simple, decadent, and can be made ahead for stress free holiday hosting. Full recipe is on my website BenGingi.com YASSS!
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bengingi
My wife gives me a hard time about the sweets I sneak in late at night... and then always joins me. I understand her concern (makes sense), but cake is the taste of life. I grew up in a home where cake was part of the day, and a little sweet treat waiting in the fridge can truly turn your whole mood around. And this cake? I’m obsessed. Clean layers, perfect corners, bright raspberry jam on top, and I used the new cake flour by @Bob’s Red Mill to get that ultra soft crumb. This Tres Leches is simple, decadent, and can be made ahead for stress free holiday hosting. Full recipe is on my website BenGingi.com YASSS!
Very Thanksgiving. Very centerpiece-energy. Very fall. This focaccia is the moment. Soft, golden, well oiled in @Graza Drizzle, topped with goat cheese + brie + caramelized onions + rosemary + cranberry-sumac sauce. It’s that dish that goes on the table and suddenly the room gets quiet for a second. Like… “Wait, who made this?” -You did. And you’re the hero now. Full recipe on my website BenGingi.com YASSS! #GrazaPartner 
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bengingi
Very Thanksgiving. Very centerpiece-energy. Very fall. This focaccia is the moment. Soft, golden, well oiled in @Graza Drizzle, topped with goat cheese + brie + caramelized onions + rosemary + cranberry-sumac sauce. It’s that dish that goes on the table and suddenly the room gets quiet for a second. Like… “Wait, who made this?” -You did. And you’re the hero now. Full recipe on my website BenGingi.com YASSS! #GrazaPartner 
If you’ve been waiting for a sign to buy a waffle maker- this is it! These pumpkin spice waffles are made in one bowl with @Bob’s Red Mill all-purpose flour, which makes them perfectly fluffy on the inside and crisp on the edges. Pure cozy fall vibes- topped with warm maple syrup, crushed pecans, and a pat of butter that melts right into every waffle pocket. Recipe (makes 12 waffles): Makes 12 waffles 360 gr whole milk 265 gr @bobsredmill all purpose flour 225 gr pumpkin puree 60 ml maple syrup 56 melted butter 50 gr brown sugar 3 free range eggs 2 tsp cinnamon 2 tsp baking powder 1.5 tsp pumpkin spice 1 tsp baking soda 1 tsp salt 1 tsp vanilla YASSS!
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bengingi
If you’ve been waiting for a sign to buy a waffle maker- this is it! These pumpkin spice waffles are made in one bowl with @Bob’s Red Mill all-purpose flour, which makes them perfectly fluffy on the inside and crisp on the edges. Pure cozy fall vibes- topped with warm maple syrup, crushed pecans, and a pat of butter that melts right into every waffle pocket. Recipe (makes 12 waffles): Makes 12 waffles 360 gr whole milk 265 gr @bobsredmill all purpose flour 225 gr pumpkin puree 60 ml maple syrup 56 melted butter 50 gr brown sugar 3 free range eggs 2 tsp cinnamon 2 tsp baking powder 1.5 tsp pumpkin spice 1 tsp baking soda 1 tsp salt 1 tsp vanilla YASSS!
Wanna make Dad cry happy tears this Father’s Day? Make wings. These are air-fried to crispy perfection, then tossed in a sticky, sweet-spicy glaze built around @Yellowbird Foods strawberry ginger hot sauce—amplified with honey, fresh ginger, salt, and a hit of sumac for that tangy lift. Served with a ranch dip that takes 30 seconds to make, these wings hit every flavor zone: hot, cool, sweet, salty, crispy. Dad will be licking his fingers. And the plate. Full recipe is on my website BenGingi.com YASSS!
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bengingi
Wanna make Dad cry happy tears this Father’s Day? Make wings. These are air-fried to crispy perfection, then tossed in a sticky, sweet-spicy glaze built around @Yellowbird Foods strawberry ginger hot sauce—amplified with honey, fresh ginger, salt, and a hit of sumac for that tangy lift. Served with a ranch dip that takes 30 seconds to make, these wings hit every flavor zone: hot, cool, sweet, salty, crispy. Dad will be licking his fingers. And the plate. Full recipe is on my website BenGingi.com YASSS!
Lazy almond croissant exists and it’s called Bostock. All you do is slice up your day-old challah into thick pieces, soak them in syrup, spread on a creamy almond frangipane made with @Organic Valley butter and eggs, sprinkle with sliced almonds, bake, dust with powdered sugar, and boom-your whole house smells like a French bakery. Honestly? I’d pick this over an almond croissant 10,000 times out of 10. Full recipe is on my website BenGingi.com Challah recipe is in our cookbook EAT SMALL PLATES (out in a week from today, 9/9) YASSS!
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bengingi
Lazy almond croissant exists and it’s called Bostock. All you do is slice up your day-old challah into thick pieces, soak them in syrup, spread on a creamy almond frangipane made with @Organic Valley butter and eggs, sprinkle with sliced almonds, bake, dust with powdered sugar, and boom-your whole house smells like a French bakery. Honestly? I’d pick this over an almond croissant 10,000 times out of 10. Full recipe is on my website BenGingi.com Challah recipe is in our cookbook EAT SMALL PLATES (out in a week from today, 9/9) YASSS!
Charred eggplant, quick-pickled chilies, and tomato seeds—we call it Zikki’s Eggplant, and it’s easily one of my favorite recipes in the cookbook. Just a few ingredients, so every one has to be flawless. For extra virgin olive oil, it’s always @Graza same olives, same oil, now in glass. Recipe is in the book (out 9/9!)… LET’S GOOOOOO! YASSS!
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bengingi
Charred eggplant, quick-pickled chilies, and tomato seeds—we call it Zikki’s Eggplant, and it’s easily one of my favorite recipes in the cookbook. Just a few ingredients, so every one has to be flawless. For extra virgin olive oil, it’s always @Graza same olives, same oil, now in glass. Recipe is in the book (out 9/9!)… LET’S GOOOOOO! YASSS!
HOW IS EGGNOG TIRAMISU NOT A THING?? Tiramisu is already one of the best desserts for the cold season. No baking. Easy layers. Gets better overnight. Everyone loves it. So for the holidays, I kept it classic and just folded eggnog into the cream and the coffee soak. Think eggnog latte vibes, but still very much tiramisu. I used @Organic Valley eggnog, their traditional recipe. Fully organic and honestly just incredible. Just a tiny splash of spirit, nothing crazy. Make it today. Love it even more tomorrow. Holiday Eggnog Tiramisu 🎄 Full recipe on my website BenGingi.com YASSS!
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2mo ago
bengingi
HOW IS EGGNOG TIRAMISU NOT A THING?? Tiramisu is already one of the best desserts for the cold season. No baking. Easy layers. Gets better overnight. Everyone loves it. So for the holidays, I kept it classic and just folded eggnog into the cream and the coffee soak. Think eggnog latte vibes, but still very much tiramisu. I used @Organic Valley eggnog, their traditional recipe. Fully organic and honestly just incredible. Just a tiny splash of spirit, nothing crazy. Make it today. Love it even more tomorrow. Holiday Eggnog Tiramisu 🎄 Full recipe on my website BenGingi.com YASSS!
Did you know an EVOO chocolate chip cookie beats the butter version by a longgggg shot? Made with @Graza extra-virgin olive oil, packed with halva and whole pistachios, we legit couldn’t stop eating them. One bowl, 5 min, let’s go!!! YASSS! 75 gr extra virgin olive oil 90 gr brown sugar 70 gr white sugar 1 large egg, at room temperature 5 gr salt 5 gr espresso powder (optional) 140 gr all-purpose flour 3 gr baking soda 150 gr dark chocolate, coarsely chopped 100 gr whole pistachios 100 gr halva - preheat your oven to 340 f (about 170 c). - in a bowl whisk olive oil, brown sugar, white sugar and egg until combined. - add salt, baking soda, and flour, fold until almost fully combined. - add chocolate, pistachios and halva, fold until combined. - scoop with an ice scream scooper ping pong sized balls. round in your hands to a ball. - place on a baking tray lined with parchment paper, 3-4 inches apart from each other. - bake for 14 min. - remove from the oven and immediately use a cookie cutter round to a perfect round cookie. - let it chill for 10 min on the tray then move to a cooling rack. - enjoy! - YASSS!
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5mo ago
bengingi
Did you know an EVOO chocolate chip cookie beats the butter version by a longgggg shot? Made with @Graza extra-virgin olive oil, packed with halva and whole pistachios, we legit couldn’t stop eating them. One bowl, 5 min, let’s go!!! YASSS! 75 gr extra virgin olive oil 90 gr brown sugar 70 gr white sugar 1 large egg, at room temperature 5 gr salt 5 gr espresso powder (optional) 140 gr all-purpose flour 3 gr baking soda 150 gr dark chocolate, coarsely chopped 100 gr whole pistachios 100 gr halva - preheat your oven to 340 f (about 170 c). - in a bowl whisk olive oil, brown sugar, white sugar and egg until combined. - add salt, baking soda, and flour, fold until almost fully combined. - add chocolate, pistachios and halva, fold until combined. - scoop with an ice scream scooper ping pong sized balls. round in your hands to a ball. - place on a baking tray lined with parchment paper, 3-4 inches apart from each other. - bake for 14 min. - remove from the oven and immediately use a cookie cutter round to a perfect round cookie. - let it chill for 10 min on the tray then move to a cooling rack. - enjoy! - YASSS!
I'm sure you've got some turkey leftovers from Thanksgiving… and obviously some cranberry sauce. So we’re turning all of that into a turkey coxinha- a Brazilian-style chicken croquette, but with leftover turkey- and serving it with a cranberry ketchup. It's the perfect combination of sweet, tangy and crunchy in every bite- and totally doable for the family! I made everything with some of my favorite pieces from @HexClad (pots, knife, roasting pan, cutting board and more) and I shared them all in my stories! HexClad is having their biggest sale of the year right now with the best prices they offer all year!! I’ll put a link in my bio if you want to check it out! Full recipe is on my website BenGingi.com YASSS!
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3mo ago
bengingi
I'm sure you've got some turkey leftovers from Thanksgiving… and obviously some cranberry sauce. So we’re turning all of that into a turkey coxinha- a Brazilian-style chicken croquette, but with leftover turkey- and serving it with a cranberry ketchup. It's the perfect combination of sweet, tangy and crunchy in every bite- and totally doable for the family! I made everything with some of my favorite pieces from @HexClad (pots, knife, roasting pan, cutting board and more) and I shared them all in my stories! HexClad is having their biggest sale of the year right now with the best prices they offer all year!! I’ll put a link in my bio if you want to check it out! Full recipe is on my website BenGingi.com YASSS!
This is the only time of year my wife lets me deep fry at home. That’s what makes Hanukkah extra special for me 😅 And today I’m pivoting to savory after munching way too many donuts. Coconut-crusted chicken schnitzel, olive oil brioche buns, crunchy slaw. What a sandwich. Mamma mia. Full recipe is on my website 👉🏼 bengingi.com YASSS!
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2mo ago
bengingi
This is the only time of year my wife lets me deep fry at home. That’s what makes Hanukkah extra special for me 😅 And today I’m pivoting to savory after munching way too many donuts. Coconut-crusted chicken schnitzel, olive oil brioche buns, crunchy slaw. What a sandwich. Mamma mia. Full recipe is on my website 👉🏼 bengingi.com YASSS!
I just combined your two favorite dishes for Thanksgiving- mashed sweet potato + dinner rolls. Adding mashed sweet potato into dough keeps those rolls nice and moist, and they stay fresh longer. Since the dough is super simple, I’m using @Organic Valley milk and butter here- clean, rich, and honestly makes the rolls taste like you put in way more effort than you did. And for a fun twist, I used purple sweet potatoes, which ended up turning more pink than purple – and that’s perfectly fine with me! It’s all about adding a little fun and creativity to the holiday season 🫶🏼 Full recipe is on my website BenGingi.com YASSS!
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3mo ago
bengingi
I just combined your two favorite dishes for Thanksgiving- mashed sweet potato + dinner rolls. Adding mashed sweet potato into dough keeps those rolls nice and moist, and they stay fresh longer. Since the dough is super simple, I’m using @Organic Valley milk and butter here- clean, rich, and honestly makes the rolls taste like you put in way more effort than you did. And for a fun twist, I used purple sweet potatoes, which ended up turning more pink than purple – and that’s perfectly fine with me! It’s all about adding a little fun and creativity to the holiday season 🫶🏼 Full recipe is on my website BenGingi.com YASSS!
Who needs a drive-thru when your kitchen can do it better? Sometimes all you need is a little breakfast sandwich on an English muffin. And making your own muffins? Totally worth it. The best part-you can prep the dough the night before and bake them fresh in the morning. For the sandwich, we’re whisking up fluffy @Organic Valley eggs, folding them in the pan, topping with melty American cheese, sliding in a quick-grilled sausage, and yes… ketchup (non-negotiable). Save this one for the weekend- everyone in your house will be begging for it, I promise. YASSS!
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6mo ago
bengingi
Who needs a drive-thru when your kitchen can do it better? Sometimes all you need is a little breakfast sandwich on an English muffin. And making your own muffins? Totally worth it. The best part-you can prep the dough the night before and bake them fresh in the morning. For the sandwich, we’re whisking up fluffy @Organic Valley eggs, folding them in the pan, topping with melty American cheese, sliding in a quick-grilled sausage, and yes… ketchup (non-negotiable). Save this one for the weekend- everyone in your house will be begging for it, I promise. YASSS!
Chicken Arais. She’s crispy, she’s spicy, she’s the moment. Juicy chicken, fresh herbs, bold spices, and a fiery hit of @Yellowbird Foods habanero hot sauce — it’s all chopped together right on the board, stuffed into fluffy homemade pita, and grilled to golden, crispy perfection (pan or grill, depending on how fast you need summer to start). Dunk it in quick tzatziki, drizzle on more hot sauce, and thank me later. Ingredients (for 8-10 arais): - 8 chicken thighs - 4 pitas, halved - 2 tbsp pickled red onions (or just thinly sliced red onion) - 1-2 tbsp shawarma spice - 1-2 tbsp YellowBird habanero hot sauce - 2 handfuls mint, leaves - 1 handful parsley, leaves - 1 handful cilantro, leaves - Salt (to taste) - Black pepper (to taste) For the tzatziki: - 4 tbsp Greek yogurt - 1 cucumber, mini cubes - 1/2 handful dill, chopped - 1 garlic clove, minced - 1 lemon, juice - Salt (to taste) - Black pepper (to taste) Method: - Preheat your oven to 400°F or 200°C. - Place all the arais ingredients on a cutting board, except the pita. - Chop them all with a knife until a semi-smooth mass has formed. - Take a small piece of the mixture and cook it in a pan to check the seasoning; adjust accordingly. - Cut open the pitas and stuff them generously with the mixture. Flatten the top so it will be easier to sear on the pan or grill. - Over medium heat, in an oven-safe pan, sear the arais on the open side until nicely browned. Lay them on one side and place the pan in the oven. After 3–5 minutes, flip them to the other side and continue cooking in the oven for another 3–4 minutes. - In the meantime, make the tzatziki by combining all the tzatziki ingredients in a bowl until well mixed. - Dip the arais in the tzatziki and enjoy. YASSS!
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11mo ago
bengingi
Chicken Arais. She’s crispy, she’s spicy, she’s the moment. Juicy chicken, fresh herbs, bold spices, and a fiery hit of @Yellowbird Foods habanero hot sauce — it’s all chopped together right on the board, stuffed into fluffy homemade pita, and grilled to golden, crispy perfection (pan or grill, depending on how fast you need summer to start). Dunk it in quick tzatziki, drizzle on more hot sauce, and thank me later. Ingredients (for 8-10 arais): - 8 chicken thighs - 4 pitas, halved - 2 tbsp pickled red onions (or just thinly sliced red onion) - 1-2 tbsp shawarma spice - 1-2 tbsp YellowBird habanero hot sauce - 2 handfuls mint, leaves - 1 handful parsley, leaves - 1 handful cilantro, leaves - Salt (to taste) - Black pepper (to taste) For the tzatziki: - 4 tbsp Greek yogurt - 1 cucumber, mini cubes - 1/2 handful dill, chopped - 1 garlic clove, minced - 1 lemon, juice - Salt (to taste) - Black pepper (to taste) Method: - Preheat your oven to 400°F or 200°C. - Place all the arais ingredients on a cutting board, except the pita. - Chop them all with a knife until a semi-smooth mass has formed. - Take a small piece of the mixture and cook it in a pan to check the seasoning; adjust accordingly. - Cut open the pitas and stuff them generously with the mixture. Flatten the top so it will be easier to sear on the pan or grill. - Over medium heat, in an oven-safe pan, sear the arais on the open side until nicely browned. Lay them on one side and place the pan in the oven. After 3–5 minutes, flip them to the other side and continue cooking in the oven for another 3–4 minutes. - In the meantime, make the tzatziki by combining all the tzatziki ingredients in a bowl until well mixed. - Dip the arais in the tzatziki and enjoy. YASSS!

BenGingi (@bengingi) Tiktok Stats & Analytics

BenGingi (@bengingi) has 1.14M Tiktok followers with a 4.00% engagement rate over the past 12 months. Across 52 videos, BenGingi received 129K total likes and 3.24M views, averaging 2.47K likes per video. This page tracks BenGingi's performance metrics, top content, and engagement trends — updated daily.

BenGingi (@bengingi) Tiktok Analytics FAQ

How many TikTok followers does BenGingi have?+
BenGingi (@bengingi) has 1.14M TikTok followers as of March 2026.
What is BenGingi's TikTok engagement rate?+
BenGingi's TikTok engagement rate is 4.00% over the last 12 months, based on 52 videos.
How many likes does BenGingi get on TikTok?+
BenGingi received 129K total likes across 52 videos in the last 12 months, averaging 2.47K likes per video.
How many TikTok views does BenGingi get?+
BenGingi's TikTok content generated 3.24M total views over the last 12 months.