Dash Riprock's Real Halifax Donair

Recipe by Dash Riprock
READY IN: 1hr 45mins




  • 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.