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    You are in: Home / Community Forums / Recipe Requests - General / Kojak sauce
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    Kojak sauce

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    pinky kookie
    Sat Mar 02, 2013 4:38 pm Groupie

    This is an older post, but I just found these similar recipes that maybe somebody else is interested in try them out and recreate the one requested, just add or omit the ingredients you want from these recipes:

    The Chef wrote: "I have been a cook at various eating establishments around Halifax. I have even been a pizza/donair cook. Being a lover of Donair's I have put together my own recipe for Donair. I have been making it for a couple of years now, and many people have told me it is one of the best Donair's they have had. So I hope you will enjoy it too".

    1 teaspoon flour
    1/2 teaspoon pepper
    1 lb of medium ground beef
    1/2 teaspoon italian seasoning
    1/2 teaspoon onion powder
    1 teaspoon salt

    4-6 teaspoons white vinegar
    398 ml can whole milk
    1/2 teaspoon garlic powder
    175 ml sugar
    1/4 teaspoon cayenne pepper
    1 teaspoon ground oregano
    2 teaspoons garlic powder

    DONIR MEAT: take all the spices mix them together well. Add the spices to the meat a little at a time, working the spices through the meat well. When spices are all worked into the meat,pick the meat up and throw it down into a steel mixing bowl. Do this 20-30 times, kneading it after each time.
    When throwing the meat you need to throw it down with force. This gives the meat the proper texture, like you find at a donair shop once this is done cut the meat into 1lb loafs, pat the meat like you would a hamburger, but make it into a loaf shape place the loafs on a broiler pan, if you don't have one a cookie sheet will do bake at 350 F. for 1-1/14hrs., turn them over at half the way through. Let the meat cool down befor you cut it. Once it is cut up you can fry it or not, depending if you like your donair meat crispy or not.

    DONAIR SAUCE: open the can of milk pour it into a steel or glass bowl (not plastic) it won't set up properly in plastic, pour the sugar & garlic powder in, mix this together well. Then slowly add the vinegar, mix this together slowly. If you mix the vinegar in to fast it won't thicken up properly. Once this is done cover and refrigerate.

    TO PREPARE DONAIRS: heat the meat up in a frying pan till it is lightly crispy. Then wet a pita bread and place it into a lightly oiled pan cook it until it is soft on medium heat. Once this is done take sauce & lightly coat the pita on one side. Place about 100 g of meat, then pour more donair sauce over it. Then place chopped onion & tomato's on it. Bon Appitite!
    P. S. the left over meat can be kept in the freezer for future use, the sauce however will only last a couple of days once refigerated.

    pinky kookie
    Sat Mar 02, 2013 4:40 pm Groupie

    And here is the other similar recipe found with the same Donair name:

    DASHRIPROCK: "For the true donair fan, this recipe is tried and tested. If you enjoy Halifax donairs, then you'll love this recipe. When making this recipe use only the finest spices available, they make a huge difference."
    1 teaspoon salt
    1 teaspoon ground oregano
    1 teaspoon all-purpose flour
    1/2 teaspoon ground black pepper
    1/2 teaspoon Italian seasoning
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon cayenne pepper
    1 pound ground beef

    1 (12 fluid ounce) can evaporated milk
    3/4 cup white sugar
    2 teaspoons garlic powder
    4 teaspoons white vinegar, or as needed

    1. Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
    2. Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.
    3. Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
    4. Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. Serve, or allow the meat to chill before slicing and reheating.
    5. To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.
    Sat Mar 02, 2013 4:52 pm
    Newbie "Fry Cook" Poster
    The first recipie sounds more like the it might be similar to the Kojak sauce that I'm looking for. Thanks!
    pinky kookie
    Sat Mar 02, 2013 6:02 pm Groupie

    U R welcome Frisco, and thanks for your response. Glad to know that you liked that similar recipe and I could help you to find it until now. icon_biggrin.gif
    PaulO in MA
    Sun Mar 03, 2013 8:04 am Groupie
    I'll look through the old cookbooks I've been buying at library book sales.

    Looks like library book sale season is starting up again. Two good book sales in my area this week. icon_smile.gif
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