MARITIME DONAIR SAUCE
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
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
LEBANESE DONAIR
This is a Lebanese donair recipe, a traditional dish made with seasoned meat and tahini sauce that's enjoyed in many parts of the Middle East.
Provided by ROSE90
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 5h20m
Yield 7
Number Of Ingredients 22
Steps:
- Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly.
- Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed.
- Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt.
- To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.
Nutrition Facts : Calories 989.5 calories, Carbohydrate 47.6 g, Cholesterol 128.5 mg, Fat 64.7 g, Fiber 6.8 g, Protein 57.5 g, SaturatedFat 14 g, Sodium 470.7 mg, Sugar 6 g
DONAIR SAUCE
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
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
DONAIR
Donairs are a delicacy prevalent in the Canadian east coast, and certainly centered on the City of Halifax, they are very simple to prepare and very delicious. Make a double batch of the meatloaf, and freeze the second loaf for later, in fact the second loaf will be better! When cold you can slice it thinner and fry up the slices in the frying pan as you need them.
Provided by SABMAN
Categories Main Dish Recipes Sandwich Recipes Gyro Recipes
Time 4h10m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a medium bowl, mix together the ground beef, bread crumbs, cayenne pepper, paprika, onion powder, garlic powder, ground black pepper, and salt. Press into an 8x8 inch square baking dish, or casserole dish.
- Bake for 2 hours in the preheated oven, until cooked through. Set aside to cool for at least 1/2 hour, the meat will slice even better if it is actually chilled completely.
- To make the sauce, combine the evaporated milk, sugar and vinegar in a jar with a lid, and shake well to blend. Set aside to thicken.
- Heat a large skillet over medium-high heat, and slice off thin slices of the meat loaf. Fry the slices briefly in the hot skillet, until browned on each side. Remove from the skillet, and keep warm. Flick a little water onto the hot skillet, and brown the pita breads a little on each side to soften.
- Load up one side of pitas with meat slices, tomatoes and onion. Spoon sauce over the filling, and fold pitas in half, then towards the center. Voila, you're eating!
Nutrition Facts : Calories 517.4 calories, Carbohydrate 67.4 g, Cholesterol 70.1 mg, Fat 14.6 g, Fiber 2.5 g, Protein 28.1 g, SaturatedFat 5.5 g, Sodium 659.4 mg, Sugar 28.4 g
DONAIR SAUCE FOR NEW BRUNSWICK DONAIRS
Make and share this Donair Sauce for New Brunswick Donairs recipe from Food.com.
Provided by Chef burnt toast
Categories Sauces
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 110, Fat 1.7, SaturatedFat 1.1, Cholesterol 6.5, Sodium 24.4, Carbohydrate 22.9, Sugar 22.9, Protein 1.5
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