Prep 30 mins
Cook 1 hr 15 mins
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 lb of medium ground beef
- 1 teaspoon salt
- 1 teaspoon flour
- 1 teaspoon ground oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon italian seasoning
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- 398 ml whole milk
- 175 ml sugar
- 2 teaspoons garlic powder
- 4 -6 teaspoons white vinegar
- 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 1 lb loafs; pat the meat like you would a hamburger, but make it into a loaf shape. Place the loaves on a broiler pan (if you don't have one a cookie sheet will do). Bake at 350°F for 1-1/4 hrs (turn them over at half the way through).
- Let the meat cool down before 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.
- Slowly add the vinegar and mix this together slowly. (If you mix the vinegar in too 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.
- 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 100g of meat and then pour more donair sauce over it.
- Place chopped onion & tomatoes on it.
- bon appitite!
- PS. The leftover meat can be kept in the freezer for future use. The sauce however will only last a couple of days once refrigerated.
I discovered this recipe a few years ago on allrecipes.com and make it a few times a year. After the loaf is cooked, I wait until it has cooled, slice the meat and freeze the slices. Whenever I crave a homemade donair, I just fry them up straight from frozen.
An excellent recipe! Very close to the donairs I've always loved. I did however use my own sauce recipe(Big John's Gyros/Donair Sauce) as it is the exact sauce donair shops I frequent use. It's nice to find a recipe that's so close. Thanks for posting. As far as the comments about this sauce, mine and others using garlic etc and not being "authentic Nova Scotia" donair sauces... I suggest the poster go to England or Europe and order from one of the million or so shops there. This is NOT a Canadian food and you don't have exclusive knowledge.
Seriously. I've been making this recipe for almost a decade, and it is the closest I can get in my kitchen, outside of NS/PEI. In response to a previous review regarding the sauce ingredients being "revolting": For anyone who missed the MEMO: This recipe is for donairs. This recipe uses "donair" sauce. If you're not from the Maritimes, clearly you don't understand. Because, for some godforsaken reason, they don't have donairs in the states. Not even at Epcot. If you want an authentic tasting donair, RUN. to your kitchen. Make. This. Now. If you're looking for a gyro - go find a gyro recipe. Two totally different things. Quick History: Donairs stemmed from a Lebanese sandwich called the "shawarma" (also a great sandwich by the way). Gyros, I believe, have a greek origin. And, also, if you've never had the pleasure of having a donair: TRY IT. It's great.