Donair Sweet Sauce Food

MARITIME DONAIR SAUCE

Steps:

• Whisk together milk, vinegar, and garlic powder in a bowl. Refrigerate for at least 1 hour before using.

NOVA SCOTIA STYLE DONAIR

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
• Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan.
• Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight.
• Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens.
• Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan, turning once, just until warm, about 1 minute.
• Spread pita with about 1/2 tablespoons of sauce mixture, top with donair meat, and garnish with onion, tomato, and more sauce; repeat with remaining meat and pita.

DONAIR SAUCE

Steps:

• Stir canned milk, sugar and garlic powder until sugar is dissolved.
• Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be.
• Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinegar has seeped out of it.
• You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the Ultra-Thick Donair Sauce Recipe I have posted.

AUTHENTIC DONAIRS WITH SWEET SAUCE

Steps:

• For Donair meat Place ground beef in a large metal bowl and set aside. Mix all the spices together in a small bowl(I use a morter & pestle to grind them together) Add spice mix to the meat a little at a time, working it through well. Pick the meat up and throw it down into the bowl(or if you have a large cutting board use it). Do this 20-30 times, kneading it after each throw.(When throwing the meat you need to do so with force this gives the meat the proper texture). Heat oven to 350F Form the meat into a loaf patting it down like you would a hamburger,but making it into a flat loaf shape. Place the loaf on a broiler pan (if you don't have one a cookie sheet will do). Bake for 1-1/4 hrs (turning over half way through). Let the meat cool down somewhat before cutting it into strips. (optional)Fry meat slices if you want crispy meat. Warm a frying pan over medium heat. Lightly wet each pita and cook it in the pan turning until softened. For the Sauce 1. Combine both milks with onion powder and garlic in a medium glass or metal bowl(not plastic, as for some reason it doesn't set up right in one). 2. Slowly add vinegar and stir lightly with a fork just until mixture thickens. Stir it too much and it will become runny. 3. Refrigerate until ready to use. To Serve Warm a frying pan over medium heat. Lightly wet each pita and cook it in the pan, turning until warm and softened. Lightly coat a pita on one side with donair sauce. Place some of the meat on the pita and pour more sauce over it. Add shredded lettuce chopped onion & tomato before folding and serve.

DONAIR SAUCE 2

Steps:

• Mix the first three ingredients together in a container.
• SLOWLY add vinegar. Adding a tablespoon at a time.

DONAIR SAUCE FOR NEW BRUNSWICK DONAIRS

Steps:

• Beat the cold canned milk together with the granulated sugar.
• While continuing to beat. slowly add the vinegar to the milk mixture.
• Mixture should be fluffy.
• Mix in the garlic salt.
• Serve with New Brunswick Donairs.
• May store for 2-3 days in the refrigerator.