Donair Sauce For New Brunswick Donairs Food

DONAIR SAUCE

Donair Sauce image

Provided by Michelle Dunster - dishesanddustbunnies.com

Categories Sauce

Time 5m

Number Of Ingredients 3

Ingredients

10 oz (300 ml) sweetened condensed milk
¼ cup vinegar
½ tsp garlic powder

Steps:

Stir together all ingredients until thick. You might find that stirring it with a fork works best or you can use a stand mixer or electric mixer.
You can use this right away but it tastes the best if it sits overnight in the fridge.
Use as a topping for East Coast Canadian Halifax Donairs or garlic fingers!

THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA

The Original Donair From the East Coast of Canada image

In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair.

Provided by Del

Categories Main Dish Recipes Sandwich Recipes Gyro Recipes

Time 9h50m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 (12 ounce) can evaporated milk
½ cup white sugar
¼ cup white vinegar, or to taste
6 large pita bread rounds

Steps:

In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.
Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 57.3 g, Cholesterol 63.7 mg, Fat 14.3 g, Fiber 1.9 g, Protein 22.4 g, SaturatedFat 6.3 g, Sodium 813.6 mg, Sugar 23.5 g

NEW BRUNSWICK DONAIRS

New Brunswick Donairs image

This is a recipe given to me by a co-worker. It mimics very well the donairs that are served in this part of the country. I like this recipe because it doesn't have a lot of preservatives in it. I usually use lean hamburger when I make it. I serve it with the Donair Sauce receipe that I have also posted.

Provided by Chef burnt toast

Categories Meat

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs hamburger
1 teaspoon flour
1/2 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1/2 teaspoon italian seasoning
1/2 teaspoon cayenne pepper

Steps:

Blend all the ingredients in a bowl.
Shape in a log.
Bake at 350oF for 1 hour or until done.
Serve by slicing meat, and placing on a heated pita bread with Donair Sauce and your choice of vegetables such as diced tomatoes, onions, or lettuce.

Nutrition Facts : Calories 218.5, Fat 13, SaturatedFat 4.9, Cholesterol 76.1, Sodium 366.1, Carbohydrate 0.4, Fiber 0.1, Protein 23.5