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This Podcast is Delicious

138 EpisodesProduced by Marco Timpano & Ali HassanWebsite

Comedians Ali Hassan & Marco Timpano talk about food and drink!insta: thispodcastisdelicioustwitter: @podisdelciousemail: See for privacy and opt-out information.


33. The Opah! Episode

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Greek Coffee & Tzatziki

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink


Ali & Marco celebrate the Raptor's victory with some sport food and drink favourites.

Greek Coffee:

Look if you are going to make this coffee, you need patience, extra fine coffee grounds, water, sugar and a Briki

There are a whole lot of steps to make this coffee, but here is the basics:

  1. pour cold water into your briki making sure it is the amount that will fit in your demi tasse
  2. Add sugar depending on how sweet you like 1 to 2 teaspoons.
  3. Add your Greek Coffee, at least heaping teaspoons per cup, we tried 2 and thought it was a little weak.
  4. Boil it, watching for foam to rise, use a spoon to remove the foam and put it in your cup, while the coffee still boils.
  5. Make sure you coffee doesn't boil over, you don't want to burn it, also you can remove the briki from the stove when you first see it start to rise. You want to make sure the coffee doesn't boil over and you want to make sure the coffee has cooked long enough so that you don't taste the coffee grounds, and that is where the art comes in. You just got to plain figure that shit out.
  6. Pour the coffee into your demi tasse that has some foam already placed in it.
  7. Let it settle before you drink and don't drink to the end of the cup or you will get a mouthful of sediment.


Simple. Yet precise. You know what I mean?

Also - this is a dip, not a watery sauce. Check yoself. ;)

1 750g container of yogurt - Greek or 3.25%

2-4 cloves of garlic - minced and mashed

3/4 cup of grated cucumber

7-10 mint leaves, washed and minced

4-6 long sprigs of dill, washed and minced

salt, to taste

  • Line a mesh strainer with paper towel. Empty the container of yogurt onto it, and let strain for at least 1 hour
  • Empty thickened, drained yogurt into a large mice bowl. Toss out liquid
  • Squeeze excess moisture from the grated cucumber and add to yogirt
  • add herbs and garlic and salt - check the taste and refrigerate for at least an hour.
  • Take it to a party and feel what it’s like to be a HERO.

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