"Little recipe I came across. (And really enjoy!) Most people that try this comment that it is 'Nova Scotia Style' Donair Meat. And I am apt to agree. Pretty tasty too!"
ground black pepper
1 (12 fluid ounce) cans
3 -4 teaspoons
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
3. Place the ground beef in a large bowl, and use your hands to blend in the spice mixture.
**TIP: To get the smooth texture of meat that you see in a real donair shop, here is a trick. Mix ingredients in a steel mixing bowl on a sturdy surface. Pick all the meat up out of the bowl and throw it down -with force- back into the bowl about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.Sounds silly, but you will see a difference when done this way compared to not.
4. Form the meat into a loaf, and place it on a broiler pan. (If you do not have one, a baking sheet will do.).
5. Bake for 1 hour and 15 minutes in the preheated oven, (Uncovered) turning the loaf over about half way through. This will ensure even cooking.
6. When done baking, let cool almost completely. (It does slice up better if you chill the meat overnight before slicing, but that is more personal preference.).
7. 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.
8. To Make up some Donairs: (Or how we do it here in NS.:p).
Use Fresh or Store bought Pitas:.
Warm your Pita and meat up.
Lay your pita out flat and place meat on half of the pita. Sprinkle with a generous amount of Mozzarella Cheese. Top with a sprinkling of both Fresh Chopped Tomatoes and Sweet Onions. Fold and enjoy.
Sauce served on the side.
**Note:Recipe Doubles well and I recommend it when making it. Meats can be made from only Gr. Beef, or a combination of Lamb, Veal and Gr. Beef. for a more authentic taste. (but again this is personal preference).