East Coast Garlic Fingers With Donair Sauce I Say Nomato Food

EAST COAST GARLIC FINGERS WITH DONAIR SAUCE

Steps:

• Measure flour, yeast, baking powder, sugar and salt into large mixing bowl with a dough hook attachment. Stir.
• Add cooking oil and warm water, and mix well.
• Turn pizza dough out onto floured surface. Knead 30-40 times until smooth and elastic, adding more flour as needed to prevent sticking.
• Grease 2, 12" pizza pans, and divide dough in half.
• Roll and stretch the dough until it covers the pan.
• Preheat the oven to 425°
• Prepare your garlic butter: mix butter with garlic powder, black pepper and oregano.
• Spread the mixture over the crust evenly. Cover with shredded mozzarella and grated parmesan cheese.
• Bake in the oven for 20-25 minutes, or until cheese is melted, the edges lightly brown and bubbly.
• In a bowl, place sweetened condensed milk, onion powder, garlic powder and vinegar. Fold in until completely mixed, and there is no vinegar separated or sitting on top.
• Let pizza cool for 5 minutes before cutting into fingers and serving with donair sauce for dipping.
• Enjoy!

MARITIME DONAIR SAUCE

Steps:

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

THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA

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.