How To Make Donair Sauce Food

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MARITIME DONAIR SAUCE



Maritime Donair Sauce image

Donair sauce done just like in Atlantic Canada. Long live Greco!

Provided by MATHIEUDAIGLE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h5m

Yield 6

Number Of Ingredients 3

⅔ cup sweetened condensed milk
¼ cup white vinegar
½ teaspoon garlic powder

Steps:

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

Nutrition Facts : Calories 110.1 calories, Carbohydrate 18.7 g, Cholesterol 11.6 mg, Fat 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 43.2 mg, Sugar 18.6 g

SUPER THICK DONAIR SAUCE



Super Thick Donair Sauce image

Make and share this Super Thick Donair Sauce recipe from Food.com.

Provided by Rebecca Becker

Categories     Sauces

Time 5m

Yield 2 cups, 6-12 serving(s)

Number Of Ingredients 3

1 (14 ounce) can sweetened condensed milk
1/2 cup white vinegar
1 teaspoon garlic powder

Steps:

  • Mix milk and garlic powder. Blend in vinegar well.
  • Chill.
  • Serve on top of donair.

Nutrition Facts : Calories 218.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 22.5, Sodium 85.3, Carbohydrate 36.5, Fiber 0.1, Sugar 36.1, Protein 5.3

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

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

DONAIR SAUCE



Donair Sauce image

This recipe is from "All Things Donair". Not mine, just wanted to post it here for keeping. It is an adapted recipe from King of Donair on Halifax's Pizza Corner. Note: Cooking time is setting time

Provided by puh-leas-no-coconut

Categories     Sauces

Time 1h5m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 4

2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1/2 teaspoon garlic powder

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.

Nutrition Facts : Calories 94.9, Fat 1.6, SaturatedFat 1, Cholesterol 6.1, Sodium 22.9, Carbohydrate 19, Sugar 16.7, Protein 1.5

DASH RIPROCK'S REAL HALIFAX DONAIR



Dash Riprock's Real Halifax Donair image

I have been a cook at various eating establishments around Halifax. I have even been a pizza/donair cook. Being a lover of Donair's I have put together my own recipe for Donair. I have been making it for a couple of years now, and many people have told me it is one of the best Donair's they have had. So I hope you will enjoy it too.

Provided by Dash Riprock

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb of medium ground beef
1 teaspoon salt
1 teaspoon flour
1 teaspoon ground oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
398 ml whole milk
175 ml sugar
2 teaspoons garlic powder
4 -6 teaspoons white vinegar

Steps:

  • 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.

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